Moroccan Eggplant And Garbanzo Stew Recipe

Soulful stew with eggplants, garbanzo (chickpea) and whole spices

Nithya Anantham
Moroccan Eggplant And Garbanzo Stew Recipe
56 ratings.

Eggplant and Garbanzo Stew Recipe is a delicious Moroccan stew which is mildly spiced. Moroccan stew is mildly sweet with the addition of cinnamon. To balance the sweetness, cumin and paprika is added. Here, we have made the eggplant and garbanzo (chickpea) version. It is pretty flavourful and also makes for a meal in itself. This is a simple recipe which does not require a lot of prep work and hence be included while planning for weeknight dinners. You must remember to soak garbanzo/chickpeas in the morning if you would to make it for dinner.

Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or steamed rice and Moroccan Fennel, Roasted Beet & Citrus Salad or as a meal in itself for a protein enriched weeknight dinner with your immediate family.

If you like this recipe, try more recipes like

  1. Moroccan Style Vegetable Stew Recipe
  2. Khoresht Fesenjan Recipe (Persian Vegetarian Pomegranate Walnut Stew)
  3. Jamaican Style Vegetarian Stew Recipe
  4. Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)

Cuisine: African
Course: Main Course
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 100 grams Brinjal (Baingan / Eggplant) , cut into small pieces
  • 1.5 cups White garbanzo , boiled
  • 1 Onion , finely chopped
  • 3 Cloves (Laung) , finely chopped
  • 2 Tomatoes , finely choppes
  • 2 cups Vegetable stock
  • 1 teaspoon Paprika powder
  • 1 teaspoon Cinnamon Powder (Dalchini)
  • 2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon White pepper powder
  • 2 teaspoon Olive Oil
  • Salt , to taste

How to make Moroccan Eggplant And Garbanzo Stew Recipe

  1. To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking.

  2. Wash and soak the garbanzo (chickpeas) overnight, in the morning pressure cook with enough water for 3 whistles of till al dente and keep aside.

  3. Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour.

  4. Add the chopped onions and saute until it turns translucent.

  5. Drain and add the eggplants and saute for 2 minutes.

  6. Add the tomatoes and cook until it turns soft.

  7. Once the tomatoes are soft and mushy, add cinnamon, paprika, white pepper powder, cumin powder, and saute until the spices are cooked and releases their flavour into the recipe.

  8. Season with salt, add the vegetable stock and bring it to a rolling boil.

  9. Add the boiled garbanzo (chickpeas), and simmer for 10 minutes. Switch off the heat when the stew becomes thick and flavourful.

  10. Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or steamed rice and Moroccan Fennel, Roasted Beet & Citrus Salad or as a meal in itself for a protein enriched weeknight dinner.

Nithya Anantham

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Last Modified On Friday, 14 July 2017 11:34
     
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