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!
EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
AUBERGINE & CHICKPEA STEW
Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal
Provided by Myles Williamson
Categories Dinner, Main course, Supper
Time 10h15m
Yield Serves 4-6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW
Make and share this Aubergine (Eggplant), Courgette and Chickpea Stew recipe from Food.com.
Provided by Bunny Erica
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 273.5, Fat 5.7, SaturatedFat 0.8, Sodium 331.1, Carbohydrate 50.9, Fiber 16.3, Sugar 13.2, Protein 10.7
CHICKPEA AND EGGPLANT STEW
A hearty and tasty stew that will please even the most demanding eater. The chickpeas, eggplant, salami, garlic, and cilantro will make people think you have worked all day to put this together. Goes well with white steamed rice as a side dish and fresh baked bread. Great for those chilly nights and to uplift your spirits.
Provided by MIRRA244
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until evenly browned. Mix in onion, bell pepper, and garlic. Cook until tender. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper, and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
- Stir the garbanzo beans, tomatoes, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. Reduce heat to low, cover, and simmer 15 minutes. Stir in vinegar and hot sauce before serving.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 23.9 g, Cholesterol 37.5 mg, Fat 14.4 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 4.4 g, Sodium 1050.8 mg, Sugar 5.4 g
MEDITERRANEAN CHICKPEA STEW
Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
- Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g
AUBERGINE, CHICKPEA, AND TAMARIND STEW
Make and share this Aubergine, Chickpea, and Tamarind Stew recipe from Food.com.
Provided by hectorthebat
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
More about "aubergine chickpea stew recipes"
AUBERGINE CHICKPEA STEW WITH FRESH FLATBREADS - VEGANUARY
From veganuary.com
Cuisine IndianCategory DinnerServings 4Estimated Reading Time 2 mins
- Once the pan is to temperature, add the onion and fry lightly for a minute. Add the garlic and parsley stalks before frying for a further 2 minutes. Do not allow the onions or garlic to brown.
- Add the spices and stir well to coat the onion. Add the aubergine, chickpeas, tinned tomatoes, brown sugar, and vegetable stock. Stir well.
MNAZELEH - MIDDLE EASTERN CHICKPEA EGGPLANT STEW …
From toriavey.com
5/5 (36)Calories 312 per servingCategory Main Course
- Place the eggplant into a colander and sprinkle liberally with salt. Let the salted eggplant sit in the colander for 30-45 minutes until beads of liquid rise to the surface.
SPICY CHICKPEA & AUBERGINE STEW RECIPE • TURKEY'S FOR LIFE
From turkeysforlife.com
Reviews 9Category VegetarianCuisine MediterraneanTotal Time 1 hr 25 mins
AUBERGINE CHICKPEA STEW RECIPE WITH FRESH FLATBREADS
From wickedhealthyfood.com
Servings 6Estimated Reading Time 4 mins
SIMPLE AUBERGINE AND CHICKPEA STEW - REBEL RECIPES
From rebelrecipes.com
Estimated Reading Time 3 mins
EGGPLANT & CHICKPEA STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (19)Calories 220 per servingTotal Time 8 hrs 45 mins
- Preheat oven to 400 degrees F. Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.
- Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker (see Tip).
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
- Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.
EGGPLANT CHICKPEA STEW RECIPE - SIMPLY GLUTEN-FREE
From simplygluten-free.com
5/5 (1)Total Time 30 minsCategory SoupCalories 204 per serving
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onions and sauté until the onions start to soften, about 2-3 minutes. Add the eggplant and cook for 1-2 minutes until slightly browned.
- Pour the diced tomatoes, chickpeas, and water into the pot. Stir in the tomato paste, dried herbs, salt, pepper, and crushed red pepper (if using). Bring the stew to a boil, then cover and reduce heat to simmer for 20-30 minutes, until the eggplant is soft.
- Taste and adjust seasonings to your liking. Serve immediately with a sprinkle of Parmesan cheese or nutritional yeast on top if desired.
EGGPLANT CHICKPEA STEW | THE NEW BAGUETTE
From thenewbaguette.com
5/5 (1)Total Time 55 minsCategory StewCalories 200 per serving
- Place the cubed eggplant in a colander and sprinkle liberally with coarse salt. Let stand for 15 to 30 minutes, until it looks sweaty (has little beads of moisture on the surface).
- Heat the oil in a large high-sided pan over medium heat. Add the eggplant, onion, and fine sea salt and stir to combine. Cover tightly with a lid and cook until the eggplant is starting to soften and the onion is translucent, about 5 minutes. Uncover and continue cooking until the vegetables are starting to lightly brown, about 5 minutes more.
- Add the garlic, ginger, cumin, coriander, cinnamon, pepper flakes, and black pepper, and cook for 1 minute more.
MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 110Calories 240 per servingCategory Entree
- Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
- In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
MOROCCAN AUBERGINE & CHICKPEA STEW - GREEN KITCHEN …
From greenkitchenstories.com
Estimated Reading Time 4 mins
SPICY CHICKPEA AND AUBERGINE STEW RECIPES
From tfrecipes.com
AUBERGINE CHICKPEA STEW RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love