Chickpeas With Eggplant Aubergine And Spinach Recipes

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MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW



Moroccan Chickpea and Eggplant (Aubergine) Stew image

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

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

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!

CHICKPEAS WITH EGGPLANT (AUBERGINE) AND SPINACH



Chickpeas With Eggplant (Aubergine) and Spinach image

Make and share this Chickpeas With Eggplant (Aubergine) and Spinach recipe from Food.com.

Provided by Sackville

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 (400 g) can chickpeas
2 medium eggplants, cut into cubes
8 tablespoons olive oil
1 inch fresh ginger, peeled and grated
4 garlic cloves, sliced
1 hot green chili pepper, seeded and chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (400 g) can chopped tomatoes
225 g spinach, roughly chopped
225 ml water

Steps:

  • Rinse the chickpeas.
  • Fry the eggplant cubes in the oil until golden on the outside and tender inside.
  • This will take about 10 minutes.
  • Remove with a draining spoon.
  • If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
  • Stir constantly.
  • Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
  • Add the tomatoes and their juice, chickpeas and water.
  • Bring to a boil and simmer.
  • Cook for 15 minutes, add the spinach and bring to a boil.
  • Cook for a further minute or two until the spinach is tender.
  • Stir the eggplant back in, season with salt and pepper and serve hot.

Nutrition Facts : Calories 466.7, Fat 29.3, SaturatedFat 4, Sodium 357.9, Carbohydrate 46.7, Fiber 16.6, Sugar 9.9, Protein 10.8

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