Aubergine Chickpea And Tamarind Stew Food

AUBERGINE & CHICKPEA STEW

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.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

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!

ROASTED AUBERGINE, HARISSA & CHICKPEA STEW

Steps:

• Preheat the oven to 220°C/200°C fan. Trim the green stalks off the aubergine and cut into small pieces. Add the chopped aubergine to a baking tray with a drizzle of olive oil and salt. Place tray in oven for 25 mins until aubergine is softened.
• Meanwhile, dissolve the stock cube in 250ml boiled water. Dice the tomatoes. Peel and finely chop the red onion.
• Heat a large, wide-based pan with 1tbsp olive oil over a medium heat. Cook the red onion for 5 mins or until softened.
• Meanwhile, add the bulgar wheat to a pot with plenty of boiled water and a pinch of salt. Cook over high heat for 10-15 mins until tender with a slight bite. Drain and return to the pot.
• Once the onion has softened, add the ras el hanout with the tomato paste and cook for 1 min or until fragrant. Add the diced tomato, vegetable stock and harissa paste (spicy!). Cook for 5-10 mins until reduced to a thick sauce.
• Meanwhile, drain and rinse the chickpeas. Add to the sauce and cook for a further 2-3 mins until combined.
• Meanwhile, add baby spinach to a colander and pour over boiled water. Rinse the wilted spinach with cold water until cool. Squeeze the water out of the spinach, chop it and add to the bulgar wheat. Season with a pinch of salt and pepper.
• Once the aubergine is softened and golden, push it to one side of the baking tray and add the seed mix. Return the tray to the oven for 5 mins or until toasted.
• Stir the roasted aubergine into the harissa and chickpea stew. Serve with spinach bulgar to the side. Garnish with the toasted seed mix. Enjoy!

SPINACH, AUBERGINE AND CHICKPEA CURRY

Steps:

• Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
• Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
• Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
• Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.

AUBERGINE, CHICKPEA, AND TAMARIND STEW

Steps:

• Preheat the oven to 190C/gas 5.
• Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.
• Heat the olive oil in a heavy-based pan large enough to hold all the ingredients, and gently fry the onion, garlic, and whole chilli in it for 10 minutes until softened, stirring occasionally.
• Stir in the spices including the mustard seeds and cook for a further 5 minutes.
• Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally.
• Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat.
• Add the chickpeas (drained and rinsed) and fresh tomatoes and cook for a further 10-15 minutes.
• Check the seasoning and stir in the mint just before serving.