Moroccan Aubergine Chickpea Salad Recipes

MOROCCAN AUBERGINE & CHICKPEA SALAD

Moroccan aubergine & chickpea salad image

This salad is delicious served with grills, or serve with couscous for a veggie lunch

Provided by Mary Cadogan

Categories Buffet, Lunch, Side dish, Supper

Time 35m

Number Of Ingredients 9

Ingredients

2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

Steps:

Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Nutrition Facts : Calories 263 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium

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

Ingredients

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!

MOROCCAN CHICKPEA & BARLEY SALAD

Moroccan Chickpea & Barley Salad image

This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.

Provided by strawberrybird

Categories Grains

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups barley
1 1/2 cups chicken or 1 1/2 cups vegetable broth
1 1/2 cups water
1 teaspoon salt
olive oil
1 (15 ounce) can chickpeas, rinsed and strained (garbanzo beans)
1 cup shelled pistachio nut
1 cup diced dried apricot
2 -3 chopped green onions or 2 -3 scallions
1 cup chopped parsley
zest and juice of a lemon
1 tablespoon ras el hanout spice mix
salt
ras el hanout spice mix
1 teaspoon black pepper
1 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric

Steps:

Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.

Nutrition Facts : Calories 423.7, Fat 11.5, SaturatedFat 1.5, Sodium 615.9, Carbohydrate 70.9, Fiber 15.6, Sugar 13.8, Protein 14.6

MOROCCAN CHICKPEA CASSEROLE

Moroccan Chickpea Casserole image

Flavorful dish that does a decent job of hiding eggplant's texture.

Provided by tradingtrio

Categories Soups, Stews and Chili Recipes Stews

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 onions, minced
4 cloves garlic, chopped
2 eggplants, cut into chunks
1 red chile pepper, chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds, lightly crushed
1 teaspoon saffron threads
1 teaspoon salt
4 cups drained and rinsed canned chickpeas
½ cup pitted large green olives
½ cup basmati rice
1 thin-skinned lemon, thinly sliced
2 ½ cups vegetable broth
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g

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