Moroccan Stewed Chickpeas with Eggplant
Main Dishes | Moroccan cuisine
⏳ Time
40 minutes + 8 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
Vegetable broth can be replaced with the water used to cook the chickpeas.
Ingredients
- Chickpeas - 8.8 oz
- Eggplants - 2 pieces
- Canned tomatoes - 8.8 oz
- Onion - 1 piece
- Garlic - 3 cloves
- Ground Cumin - 2 teaspoons
- Ground Cinnamon - 1 teaspoon
- Ground chili pepper - 1 teaspoon
- Vegetable Broth - 7 fl oz
- Salt - a pinch
- Ground Black Pepper - a pinch
- Olive Oil - 3 tablespoons
Step by Step guide
Step 1
Soak the chickpeas overnight and boil them in unsalted water for 2 hours.
Step 2
Cut the eggplants into large cubes.
Step 3
Finely chop the onion, grate the garlic on a fine grater or press it through a garlic press.
Step 4
Heat the olive oil in a deep skillet, sauté the onion, garlic, cinnamon, chili, and cumin for 4-5 minutes over medium heat until the onion is softened.
Step 5
Add the chickpeas, eggplants, tomatoes, and vegetable broth to the skillet. Cover and simmer on low heat for 15-20 minutes, checking the doneness of the eggplants.
Step 6
If the contents of the skillet resemble soup, simmer for a few more minutes without the lid, stirring occasionally.
Step 7
Season with salt and pepper.
Step 8
Serve with rice, pasta, couscous, or toast as a breakfast.
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