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!
MOROCCAN EGGPLANT AND CHICKPEAS
Make and share this Moroccan Eggplant and Chickpeas recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
- Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
- Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
- Add garbanzo beans, lentils, red chili flakes, and raisins.
- Simmer for another 5 minutes.
- Season with salt and pepper.
- Serve sprinkled with chopped cilantro.
Nutrition Facts : Calories 378.4, Fat 2.3, SaturatedFat 0.3, Sodium 489.1, Carbohydrate 76.6, Fiber 20.5, Sugar 20.1, Protein 18.2
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
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
MOROCCAN FRIED EGGPLANT
Make and share this Moroccan Fried Eggplant recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and cut off the ends.
- Pare the skin off of the eggplants in strips to leave a striped effect.
- Cut each eggplant into 1/4" slices and set aside.
- In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
- In a large frying pan, pour enough oil to coat the bottom.
- Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
- Transfer to a plate lined with paper towels to drain.
- Serve warm or at room temperature.
Nutrition Facts : Calories 104.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 332.1, Carbohydrate 16, Fiber 9.4, Sugar 6.6, Protein 6
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