Spicy Chickpea And Aubergine 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.

SPICY AUBERGINE AND CHICKPEA STEW

Steps:

• Heat the oil in a large, non-stick saucepan and add the red onion. Cook for 2-3 minutes, then add the garlic and aubergines. Increase the heat slightly and cook, stirring often, for 4-5 minutes, until golden. Stir in the spice mix and cook for 1 minute. Pour in the tomatoes, plus half a can of water. Season and add the chickpeas. Simmer gently for 10-15 minutes, until the aubergines are just tender. Stir in the coriander and serve with a spoonful of Greek yogurt and some crusty 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!

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.

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!