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!
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
LAMB & EGGPLANT (AUBERGINE) STEW
This is a delicious Persian recipe. The crock pot gives the dish authentic flavor without the all day fuss. Serve with basmati rice.
Provided by Dustins Mom
Categories Stew
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THE NIGHT BEFORE:.
- Prepare eggplant by laying on paper towels and sprinkling with salt.
- Let sweat for 15 minutes, blot water, turn over and repeat.
- Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
- Store in refrigerator until ready to place in crock pot.
- Dredge lamb in flour.
- Heat oil in same non-stick frying pan.
- Saute lamb and garlic until meat is brown on all sides.
- Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
- IN THE MORNING BEFORE GOING TO WORK:.
- Spray crock pot with Pam.
- Place lamb, onion and spices in crock.
- Top with diced tomatoes.
- Stir just to combine.
- Lay eggplants over lamb mixture.
- Pour tomato sauce over eggplants.
- Top eggplants with slices of ripe tomato.
- Cook on low all day, up to 10 hours.
- Serve over basmati rice.
Nutrition Facts : Calories 445.7, Fat 19.7, SaturatedFat 5.4, Cholesterol 60, Sodium 844, Carbohydrate 49.9, Fiber 18.7, Sugar 21.3, Protein 24.1
LAMB AND CHICKPEA STEW
Make and share this Lamb and Chickpea Stew recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
- Stir in the spices and cook for 1 minute or until aroma is released.
- Add the lamb and brown well, stirring constantly.
- Stir in the tomatoes, stock and juice.
- Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
- Add the chickpeas and cook for a further 15 minutes.
- Sprinkle with the herbs and pepper and serve.
Nutrition Facts : Calories 582, Fat 32.2, SaturatedFat 10.9, Cholesterol 125.1, Sodium 588.3, Carbohydrate 32.6, Fiber 6.2, Sugar 2.9, Protein 40.9
AUBERGINE, CHICKPEA, AND TAMARIND STEW
Make and share this Aubergine, Chickpea, and Tamarind Stew recipe from Food.com.
Provided by hectorthebat
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
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