Moroccan Eggplant And Chickpeas Recipes

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

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!

MOROCCAN CHICKPEA STEW

Steps:

• Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
• Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

EASY GREEK-STYLE EGGPLANT RECIPE

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.

CHICKPEA CURRY

Steps:

• Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
• Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
• Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
• Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
• Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
• Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.

MOROCCAN EGGPLANT AND CHICKPEA SALAD WITH ZAATAR

Steps:

• To make zaatar, grind thyme and oregano in a coffee/spice grinder or by hand, in a pestle and mortar. Dry roast sesame seeds in a medium-hot pan until golden, remember to stir often. Mix ground herbs, sesame seeds, sumac and salt together and you're good to go.
• Heat up a griddle pan. Slice your aubergine, brush some olive oil on it and rub it with Zaatar spice. Grill aubergine slices on a hot pan until charred on both sides and cooked through.
• Whisk all of the dressing ingredients together with a hand whisk.
• In a mixing bowl, mix together salad ingredients. Season to taste and transfer to a serving platter or salad bowl. Sprinkle with fresh mint and coriander.

MOROCCAN CHICKEN TAGINE WITH EGGPLANT, PEPPERS, AND CHICKPEAS

Steps:

• To make spice mix, combine cumin, coriander, paprika, and salt in a small bowl. Place eggplant in a medium bowl; toss with 1 tsp oil and 1 tsp spice mix.
• Preheat an oven to 425°F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
• While eggplant roasts, heat 1 tsp oil in a large sauté pan over medium-high heat. Sprinkle chicken with 1 tsp spice mix and add to pan; cook until browned and cooked through, 5-7 minutes. Remove chicken to a plate; set aside. Heat remaining 1 tsp oil in same pan and add onion and pepper; cook, stirring frequently, until beginning to brown, 3-4 minutes. Stir in garlic, ginger, and remaining spice mix; cook, stirring a few times, 1 minute. Stir in tomatoes, chickpeas, apricots and tomato sauce.
• Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
• Serving size: 1 cup

ROASTED EGGPLANT POTATOES CHICKPEAS WITH MOROCCAN MERGUEZ SEASONING

Steps:

• Add everything under Merguez seasoning in a blender or grinder and grind to a powder and set aside.
• Add oil to a baking dish and place in the oven at 400 degrees for 10 minutes.
• Cube the eggplants and potatoes and add to a bowl. Add the salt, 2 tsp merguez and mix well.
• Remove pan and carefully (using gloves), add the spiced eggplant and potatoes and move around to spread evenly. They will sizzle. Spray some oil on top. Place the dish in the oven and Bake for 30 minutes.
• Then remove the pan from the oven, mix in the chickpeas, garlic and rest of the spice mix and some salt and a dash of lemon juice. Mix well to distribute.
• Place back in the oven and Bake for 15 to 20 minutes. Taste carefully and adjust salt heat and flavor. Add more of the spices like cumin, cinnamon and paprika if needed or some zatar.
• Serve over greens, or make wraps with tahini dressing and hummus or serve with garlic sauce. Garnish with fresh parsley. Add some warm pita bread to the bowl if you wish.

MOROCCAN EGGPLANT AND CHICKPEAS

Steps:

• Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.

MOROCCAN-SPICED EGGPLANT AND CHICKPEAS

Steps:

• Water saute the onion, garlic, and carrot for 5 minutes on medium high heat. Add the eggplant, red pepper, chickpeas, ginger and spices. Continue to saute (adding water if necessary) until eggplant is tender, 5-7 minutes. Add the tomato and parsley, reduce heat to low, and simmer covered 10 minutes, stirring occasionally.

MOROCCAN CHICKPEA FREEKEH EGGPLANT SKILLET

Steps:

• Heat oil in a large skillet or saucepan.
• Sauté onions, bell pepper, eggplant, squash, and garlic for 4 minutes.
• Add dates, chickpeas, olives, ras el hanout, and freekeh and sauté for an additional 2 minutes.
• Add lemon juice, vegetable broth, and tomato paste and simmer, uncovered, over medium heat, stirring occasionally, until grains are tender and liquid is absorbed-about 15-20 minutes. May add additional water to replace that lost to evaporation, should make a thick consistency.
• Garnish with fresh chopped parsley.
• Makes 6 servings (about 1 1/4 cups each).