Ingredients for Moroccan Chickpea And Eggplant Aubergine Stew
- 1 large eggplant (about 1.5 lbs), diced
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- Chili Powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 cup fresh cilantro, chopped
- Lemon juice, for serving (optional)
- Rice or couscous, for serving (optional)
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How to Make Moroccan Chickpea And Eggplant Aubergine Stew
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, ginger, cumin, coriander, turmeric, paprika, and cinnamon. Cook for 1 minute more, stirring constantly, until fragrant.
- Add diced eggplant and cook for 5-7 minutes, until slightly softened.
- Stir in chickpeas (drained and rinsed), diced tomatoes, vegetable broth, and chopped cilantro. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the eggplant is tender and the sauce has thickened slightly.
- Season with salt and pepper to taste. Serve hot over rice or couscous, garnished with extra cilantro and a squeeze of lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
36g
Fat
1g
Carbs
11g
