Moroccan Chickpea And Eggplant Aubergine Stew Recipes

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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



Moroccan Chickpea and Eggplant (Aubergine) Stew image

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!

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

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



Aubergine & chickpea stew image

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

200g dried chickpeas , soaked for 6-8 hours
2 tbsp extra virgin olive oil , plus extra to serve (optional)
2 onions , finely sliced
6 garlic cloves , crushed
1 tbsp baharat
1 tsp ground cinnamon
1 small bunch of flat-leaf parsley , stalks finely chopped, leaves roughly chopped, to serve
3 medium aubergines , sliced into 2cm rounds
2 x 400g cans chopped tomatoes
1 lemon , juiced
50g pine nuts , toasted, to serve
pitta breads or flatbreads, to serve (optional)

MOROCCAN AUBERGINE & CHICKPEA SALAD

This salad is delicious served with grills, or serve with couscous for a veggie lunch

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Supper

Time 35m

Number Of Ingredients 9



Moroccan aubergine & chickpea salad image

Steps:

  • Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
  • Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Nutrition Facts : Calories 263 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium

2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

MARRAKESH STEW

This one-pot Moroccan stew, courtesy of reader Sonya Labbe in Los Angeles, is packed with spicy flavor and healthy vegetables. Make this on a weekend and freeze the leftovers for a fast weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 16



Marrakesh Stew image

Steps:

  • In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
  • Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.

Nutrition Facts : Calories 212 g, Fat 3 g, Fiber 9 g, Protein 6 g

1 tablespoon extra-virgin olive oil
1 large red onion, diced large
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
4 large carrots, cut into 1-inch pieces
2 russet potatoes, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes
3 3/4 cups low-sodium vegetable broth
2 small eggplants, cut into 1-inch pieces
1 can (15.5 ounces) chickpeas, rinsed and drained
Cooked couscous (optional), for serving

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



Aubergine (Eggplant), Courgette and Chickpea Stew image

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

2 aubergines
1 onion, chopped
3 garlic cloves, chopped
1 chili pepper, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon chili powder
2 courgettes, chopped
1 (400 ml) can chickpeas, drained
5 fresh tomatoes, chopped
1 tablespoon tomato puree
500 ml stock
salt, for seasoning
pepper, for seasoning

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