MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
CHICKPEAS WITH EGGPLANT (AUBERGINE) AND SPINACH
Make and share this Chickpeas With Eggplant (Aubergine) and Spinach recipe from Food.com.
Provided by Sackville
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the chickpeas.
- Fry the eggplant cubes in the oil until golden on the outside and tender inside.
- This will take about 10 minutes.
- Remove with a draining spoon.
- If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
- Stir constantly.
- Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
- Add the tomatoes and their juice, chickpeas and water.
- Bring to a boil and simmer.
- Cook for 15 minutes, add the spinach and bring to a boil.
- Cook for a further minute or two until the spinach is tender.
- Stir the eggplant back in, season with salt and pepper and serve hot.
Nutrition Facts : Calories 466.7, Fat 29.3, SaturatedFat 4, Sodium 357.9, Carbohydrate 46.7, Fiber 16.6, Sugar 9.9, Protein 10.8
SPINACH WITH CHICKPEAS AND FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Egg Leafy Green Vegetable Brunch Vegetarian High Fiber Dinner Lunch Spinach Legume Chickpea Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
- Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
- Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
- Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
- Spoon chickpea stew into bowls and top each with a fried egg.
GRILLED AUBERGINES WITH SPICY CHICKPEAS & WALNUT SAUCE
This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
- Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
- Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Nutrition Facts : Calories 640 calories, Fat 45 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
AUBERGINE & CHICKPEA STEW
Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal
Provided by Myles Williamson
Categories Dinner, Main course, Supper
Time 10h15m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
- Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
- Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.
Nutrition Facts : Calories 266 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW
Make and share this Aubergine (Eggplant), Courgette and Chickpea Stew recipe from Food.com.
Provided by Bunny Erica
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
- Fry the onions, garlic and chili in the oil for a few minutes.
- Add the spices and continue to fry.
- Add the courgettes and chickpeas.
- Chop the baked aubergine and add.
- Add the tomatoes, tomato puree and stock and season as required.
- Bring to the boil and then simmer for around 15 minutes.
- Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!
Nutrition Facts : Calories 273.5, Fat 5.7, SaturatedFat 0.8, Sodium 331.1, Carbohydrate 50.9, Fiber 16.3, Sugar 13.2, Protein 10.7
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
More about "chickpeas with eggplant aubergine and spinach recipes"
EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
From feastingathome.com
4.9/5 (59)Calories 461 per servingCategory Vegan Dinner
- Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
- In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.
EASY GREEK-STYLE EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (263)Calories 144 per servingCategory Entree
AUBERGINE AND CHICKPEA CURRY - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
GRILLED EGGPLANT STUFFED WITH CHICKPEAS | RICARDO
From ricardocuisine.com
30-MINUTE CHICKPEA & AUBERGINE (EGGPLANT) STEW
From sprinkleofgreen.com
CURRIED EGGPLANT WITH CHICKPEAS AND SPINACH RECIPE
From foodandwine.com
SHEET PAN AUBERGINE (EGGPLANT) & CHICKPEA BAKE
From tinnedtomatoes.com
AUBERGINE AND CHICKPEA CURRY - THE LAST FOOD BLOG
From thelastfoodblog.com
4.8/5 (6)Total Time 50 minsCategory DinnerPublished Jul 19, 2017
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
26 CHICKPEA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
MEERA SODHA’S VEGAN RECIPE FOR BAKED AUBERGINES, CHICKPEAS AND …
From theguardian.com
THE 16 BEST CHICKPEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY - LOVE FOOD NOURISH
From lovefoodnourish.com
EGGPLANT AND CHICKPEA CURRY - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
CREAMY EGGPLANT CURRY WITH CHICKPEAS - ELAVEGAN
From elavegan.com
SPINACH, AUBERGINE AND CHICKPEA CURRY RECIPE - BBC FOOD
From bbc.co.uk
MIDDLE EASTERN CHICKPEA EGGPLANT STEW RECIPE - TORI AVEY
From toriavey.com
You'll also love