Moroccan Chickpea And Eggplant Aubergine Stew Recipes

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MEDITERRANEAN CHICKPEA STEW



Mediterranean Chickpea Stew image

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

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

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

MOROCCAN CHICKPEA STEW



Moroccan Chickpea Stew image

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Provided by Mari

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g

EASY MOROCCAN CHICKPEA STEW



Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

AUBERGINE & CHICKPEA STEW



Aubergine & chickpea stew image

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

200g dried chickpeas , soaked for 6-8 hours
2 tbsp extra virgin olive oil , plus extra to serve (optional)
2 onions , finely sliced
6 garlic cloves , crushed
1 tbsp baharat
1 tsp ground cinnamon
1 small bunch of flat-leaf parsley , stalks finely chopped, leaves roughly chopped, to serve
3 medium aubergines , sliced into 2cm rounds
2 x 400g cans chopped tomatoes
1 lemon , juiced
50g pine nuts , toasted, to serve
pitta breads or flatbreads, to serve (optional)

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

ARABIC EGGPLANT (AUBERGINE) STEW



Arabic Eggplant (Aubergine) Stew image

Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.

Provided by LonghornMama

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs eggplants
3 (6 ounce) onions, chopped
1 tablespoon olive oil
1 (14 ounce) can garbanzo beans
2 (14 1/2 ounce) cans diced tomatoes
salt and pepper

Steps:

  • Rinse eggplant.
  • Trim off and discard stems.
  • Cut eggplant into 2-inch cubes.
  • In a 13x9 inch pan, mix eggplant, onions and oil.
  • Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
  • Drain and rinse garbanzos.
  • Drain tomatoes and reserve juice.
  • Measure juice and add water to make 1 1/3 cups.
  • Add garbanzos, tomatoes and juice mixture to eggplant.
  • Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 206.3, Fat 3.6, SaturatedFat 0.5, Sodium 500.8, Carbohydrate 40.8, Fiber 11.2, Sugar 12.3, Protein 6.7

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