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!
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
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY IN MINTED TOMATO CREAM
This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the unpeeled eggplant into 3/4"-1" cubes.
- Trim the ends off the unpeeled zucchini and slice.
- Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
- Stir in the spices and cook for 30 seconds.
- Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
- Add the chickpeas to the pan and cook a further 5 minutes.
- Stir in the mint and cream and gently reheat.
- Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
- Serve with plain or pilau rice, or parathas if preferred.
Nutrition Facts : Calories 531.4, Fat 36.8, SaturatedFat 18.3, Cholesterol 87.1, Sodium 335, Carbohydrate 46.1, Fiber 13.3, Sugar 10, Protein 10.6
VEGETABLE STEW (AUBERGINE/EGGPLANT), TOMATO, PEPPER & POTATO
This is a recipe from a southern italian cookbook that I rediscovered recently. It's so simple to make but totally gorgeous and very filling. You can serve it hot or cold - I think it's much nicer cold and tastes even better the day after making it. You could maybe use a little less olive oil than the recipe calls for, personally I prefer to use about about two thirds as much as directed - but have posted the recipe as it was written originally.
Provided by koala girl
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the aubergines, lay in a colander and sprinkle with salt. Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.
- Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers. Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.
- In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft. Then add the aubergines, tomatoes and garlic. Season and simmer for one hour.
- Serve hot or cold.
Nutrition Facts : Calories 264.8, Fat 20.6, SaturatedFat 2.9, Sodium 9.9, Carbohydrate 19.6, Fiber 5.2, Sugar 4.8, Protein 2.9
AUBERGINE (EGGPLANT) AND CHICKPEA TAGINE
A tagine is a Moroccan casserole dish used to maximize flavour. If you don't have a tagine a normal casserole dish works just fine. Goes well over brown rice.
Provided by sarajweyland
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
- Mix the stock with 2 tablespoons of boiling water and add to the tagine.
- Lower the heat and simmer for 40-50 minutes.
- Add the chickpeas and cook for a further 5 minutes.
- Add the fresh herbs and serve from the tagine or casserole dish with brown rice.
Nutrition Facts : Calories 281.2, Fat 5.5, SaturatedFat 0.8, Sodium 339.9, Carbohydrate 53.2, Fiber 13.7, Sugar 11, Protein 9.8
ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
- Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
- Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.
Nutrition Facts : Calories 305 g, Cholesterol 47 g, Fat 15 g, Fiber 2 g, Protein 13 g, Sodium 502 g
LAMB & AUBERGINE STEW WITH CRISPY CHICKPEA TOPPING
A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses
Provided by Cassie Best
Categories Main course
Time 3h20m
Number Of Ingredients 18
Steps:
- Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
- Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
- Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.
Nutrition Facts : Calories 526 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium
More about "aubergine eggplant courgette and chickpea stew food"
30-MINUTE CHICKPEA & AUBERGINE (EGGPLANT) STEW
From sprinkleofgreen.com
AUBERGINE, COURGETTE & CHICKPEA STEW - TORISVEGANEATS
From torisveganeats.com
EASY GREEK-STYLE EGGPLANT RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
AUBERGINE, COURGETTE AND CHICKPEA STEW - WELCOME …
From welcometopalestine.com
SHEET PAN AUBERGINE (EGGPLANT) & CHICKPEA BAKE
From tinnedtomatoes.com
MOROCCAN AUBERGINE & CHICKPEA STEW - GREEN KITCHEN …
From greenkitchenstories.com
EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
From feastingathome.com
EGGPLANT CHICKPEA STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW
From worldbestgarlicrecipes.blogspot.com
VEGETARIAN STUFFED AUBERGINES (EGGPLANT) WITH CHICKPEAS
From perfectlyprovence.co
AUBERGINE & CHICKPEA STEW | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.ca
AUBERGINE CHICKPEA BAKE - NADIA'S HEALTHY KITCHEN
From nadiashealthykitchen.com
AUBERGINE, TOMATO AND CHICKPEA TRAYBAKE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPICY CHICKPEA AND AUBERGINE STEW FOOD- WIKIFOODHUB
From wikifoodhub.com
FOOD.COM RECIPE - AUBERGINE,COURGETTE AND CHICKPEA STEW
From myfitnesspal.com
AUBERGINE & CHICKPEA STEW - CORRIESRABBITFOOD.COM
From corriesrabbitfood.com
VEGETARIAN AUBERGINE TAGINE | JAMIE OLIVER
From jamieoliver.com
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW RECIPE
From pinterest.com.au
AUBERGINE & CHICKPEA STEW RECIPE - FOOD NEWS
From foodnewsnews.com
EASY EGGPLANT & CHICKPEA STEW (VEGAN & GLUTEN-FREE)
From vancouverwithlove.com
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW RECIPE
From menuiva.com
AUBERGINE CHICKPEA HARISSA STEW - KATHRYN BRUTON FOOD & DRINK
From kathrynbruton.com
CHICKPEA AND EGGPLANT (AUBERGINE) DAUBE (MAURITIAN STEW) | EGGPLANT …
From pinterest.ca
RECIPE: MOROCCAN CHICKPEA AND AUBERGINE STEW - MAIL ONLINE
From dailymail.co.uk
CHICKPEA AND AUBERGINE CURRY RECIPE (VEGAN & KETO
From tastefullyvikkie.com
EGGPLANT CHICKPEA STEW - WELLFORHER
From wellforher.com
COURGETTE & EGGPLANT WITH CHICKPEA PUREE - A. VOGEL
From avogel.ca
TOMATO, EGGPLANT, AND CHICKPEA STEW - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY - LOVE FOOD NOURISH
From lovefoodnourish.com
AUBERGINE CHICKPEA STEW WITH APRICOTS + MINT | NOURISHED WITH TISH
From nourishedwithtish.com
EASY MOROCCAN CHICKPEA STEW WITH VEGETABLES I GEORGIE EATS
From georgieeats.co.uk
MOROCCAN AUBERGINE AND CHICKPEA TAGINE - SKINNY SPATULA
From skinnyspatula.com
ROMANI EGGPLANT CHICKPEA STEW - FOOD GYPSY
From foodgypsy.ca
COURGETTE AND AUBERGINE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW RECIPE
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love