Chickpeas With Eggplant Aubergine And Spinach 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.

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!

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.

AUBERGINE AND CHICKPEA CURRY

Steps:

• Heat 1 tbs of oil in a large saute pan, add the onion and a pinch of salt and gently cook over low heat for about 20 minutes. The onions should be soft and light brown.
• Heat the oven to 180° C(355°F) fan / 200°C (390°F) conventional ovenCut the aubergine into bitesize pieces. Place then a baking tray then drizzle a tablespoon of olive oil over it. Place in the oven and cook for 15 minutes, turn the aubergine chunks halfway through cooking.
• Toast the mustard seeds and cumin seeds in a dry pan until they release their aromas, about a minute.Transfer them to a pestle and mortar and pound them until they are a rough powder.
• Once the onion is soft and golden add the garlic, ginger and chilli pepper.Cook for about 1 minute, then add all spices.Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
• Now, pour in the tin of chopped tomatoes. Stir and leave to simmer over low heat for 10 minutes. Stir occasionally. After 10 minutes add the roasted aubergine and the chickpeas.
• Next pour in the coconut milk, add this slowly stirring all the time. Simmer for 5 minutes.You should have a thick sauce now. If not simmer for another 5 minutes.
• Finally, add in the spinach and cook until the spinach has wilted. Finish by stirring in the coriander leaves. Serve immediately with naan, basmati or brown rice and toasted flaked almonds.

AUBERGINE & CHICKPEA CURRY

Steps:

• Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
• Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
• Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

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.

CHICKPEA CURRY

Steps:

• Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
• Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
• Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
• Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
• Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
• Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.

CHICKPEAS WITH EGGPLANT (AUBERGINE) AND SPINACH

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.

MOROCCAN CHICKPEAS AND SPINACH

Steps:

• In a skillet, cook the onion in the oil over medium heat until softened.
• Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
• Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
• Add spinach and cook until the spinach is bright and wilted.
• Stir in lemon juice and add salt and pepper.
• Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.

MOROCCAN CHICKPEA AND SPINACH STEW

Steps:

• Place chickpeas and cumin in large saucepan.
• Add enough water to barely cover chickpeas. Set aside.
• Saute garlic in olive oil in small pan over medium to low heat.
• Remove garlic when browned, about 3 minutes.
• Set aside.
• Toast bread until golden in same pan about one minute per side.
• Remove bread and turn off heat.
• Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
• Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
• Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
• Add paprika-saffron mixture and garlic bread paste to create a thick stew.
• Simmer for 5 minutes.
• Season with salt and pepper and serve immediately.

AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW

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!

GRILLED AUBERGINES WITH SPICY CHICKPEAS & WALNUT SAUCE

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.

AUBERGINE (EGGPLANT) AND CHICKPEA CURRY

Steps:

• Dice onion into small pieces, crush the garlic cloves, grate the ginger and chop the chilies into very small pieces.
• Heat coconut oil in a pan on a medium heat. Add onion, garlic, ginger and chilli and saute for 1-2 minutes.
• Add the rest of the spices and salt to the pan, cook for about 40 seconds until the spices are mixed through the onion, garlic, and chillies.
• Chop eggplant into small cubes. Add the diced eggplant and chickpeas and stir through the spices until evenly coated, add more oil if needed. Cook for about 1 minute.
• Add the chopped tomatoes and cover and cook on a low heat for 20 min * See tip above if you have longer then cook for anywhere up to 1.5 hours at a low heat.
• Then add the peanut butter and kale, cook covered under lid for another 10 minutes until kale is cooked.
• Check seasoning and add more to taste if needed.
• Chop the fresh coriander and add to dish to garnish.
• Serve with or without rice.