Moroccan Eggplant With Garbanzo Beans Recipe Foodcom

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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!

MOROCCAN EGGPLANT WITH GARBANZO BEANS



Moroccan Eggplant With Garbanzo Beans image

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market. From The World's Healthiest Foods website.

Provided by wirkwoman1

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable broth
1 large onion, sliced thin
5 garlic cloves, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cubed
1 pinch red pepper flakes
2 teaspoons turmeric
1/2 teaspoon garam masala
1 (15 ounce) can garbanzo beans
1 (15 ounce) can lentils, drained
1/2 cup tomato sauce
1 1/4 cups vegetable broth
1/2 cup raisins
salt and pepper
1 tablespoon cilantro, chopped

Steps:

  • Heat 1 TBS broth in a 10-12 inch skillet. 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 VEGETABLES



Moroccan Vegetables image

Make and share this Moroccan Vegetables recipe from Food.com.

Provided by philip dreger

Categories     Vegetable

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

3/4 teaspoon crushed red pepper flakes
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon fennel seed
1/4 teaspoon ground cinnamon
1/4 cup honey
1/2 cup balsamic vinegar
3/4 cup virgin olive oil
1 small eggplant, cut into 1 1/2 pieces
1 small yellow pepper, cut into chunks
1 small red pepper, cut into chunks
1 small onion, cut into chunks
2 small zucchini, cut into chunks
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup sliced almonds, toasted
fresh cilantro
harissa

Steps:

  • Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
  • Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
  • With the machine running, add the oil in a slow stream, process until well combined.
  • Preheat oven to 450°F.
  • Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
  • Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
  • Put the chickpeas into a serving bowl.
  • Pour the hot roasted vegetables over the beans and stir to combine.
  • Sprinkle with almonds and cilantro.
  • Serve with harissa in a small bowl on the side.

Nutrition Facts : Calories 717.2, Fat 48.3, SaturatedFat 6.3, Sodium 338.5, Carbohydrate 65.7, Fiber 13.1, Sugar 28.9, Protein 11.1

MOROCCAN EGGPLANT AND CHICKPEAS



Moroccan Eggplant and Chickpeas image

Make and share this Moroccan Eggplant and Chickpeas recipe from Food.com.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 large onion, cut in half and sliced thin
5 medium garlic cloves, pressed
1 medium red bell pepper, cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
1 pinch red pepper flakes
2 teaspoons turmeric
1/2 teaspoon garam masala
1 (15 ounce) can garbanzo beans
1 (15 ounce) can lentils, drained
1/2 cup tomato sauce
1 1/4 cups tbsps vegetable broth
1 tablespoon vegetable broth
1/2 cup raisins
1 tablespoon chopped fresh cilantro
salt and black pepper

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.

Nutrition Facts : Calories 378.4, Fat 2.3, SaturatedFat 0.3, Sodium 489.1, Carbohydrate 76.6, Fiber 20.5, Sugar 20.1, Protein 18.2

MOROCCAN STUFFED EGGPLANT



Moroccan Stuffed Eggplant image

This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!

Provided by MomtoAJC

Categories     One Dish Meal

Time 2h10m

Yield 4 eggplant servings, 4 serving(s)

Number Of Ingredients 21

1 large eggplant
1 red onion, finely chopped
3 garlic cloves, minced
1 teaspoon tandoori masala
1 teaspoon paprika
1 teaspoon cumin seed
1/4 teaspoon ground cloves
3 tablespoons olive oil
1/2 cup tomatoes, chopped
2 tablespoons olive oil
1/2 cup jasmine rice
2 1/2 cups water, separated
7 baby portabella mushrooms, chopped
1/3 cup lentils
1/2 cup raisins
3 tablespoons lemon juice
1 tablespoon parsley
1/2 tablespoon garam masala
1/2 teaspoon hot sauce
salt & freshly ground black pepper, to taste
1/2 cup feta cheese

Steps:

  • Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
  • Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
  • Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
  • Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
  • Add the rice, chickpeas and raisins.
  • Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
  • Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
  • Bake, covered, at 375 degrees for 20 minutes.
  • Sprinkle with feta cheese and serve.

Nutrition Facts : Calories 448.1, Fat 22.2, SaturatedFat 5.4, Cholesterol 16.7, Sodium 254.3, Carbohydrate 56.5, Fiber 10.3, Sugar 20.8, Protein 11.7

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