Moroccan Chickpea And Eggplant (Aubergine) Stew

Moroccan Chickpea And Eggplant (Aubergine)  Stew


1. 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!

2. Chop the onion roughly.

3. Mince the garlic.

4. Coat a large deep-sided frypan with olive oil. and heat over a medium heat.

5. 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).

6. 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).

7. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.

8. Salt and pepper to taste.

9. Serve over rice / pasta / cous cous / even toast would be yummy.

10. 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!

---------------------------------------------------------------------------

Nutrition

Ingredients