Z_EGGPLANT AND CHICKPEA STEW WITH COUSCOUS RECIPE - (4.4/5)
Provided by á-6505
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper. 2. Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes. 3. Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes. 4. Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous. Top with cilantro and a dollop of yogurt, if desired.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
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
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!
EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
MEDITERRANEAN CHICKPEA STEW
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
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
CRISPY EGGPLANT AND CHICKPEAS
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
- Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
- Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
- Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
- Serve the eggplant chips and crispy chickpeas warm or at room temperature.
MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS
This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.
Provided by ciao4293
Categories Stew
Time 29m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet on medium high heat.
- Add the zucchini, onion, carrot and garlic.
- Saute 5 minutes.
- (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
- Cover, reduce the heat, and simmer for 8 minutes or until tender.
- Stir occasionally.
- While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
- Cover and let stand for 5 minutes.
- Serve stew over couscous.
Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5
CHICKPEA STEW
Steps:
- 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
- 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
- 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
More about "z_eggplant and chickpea stew with couscous recipe 445"
EGGPLANT AND CHICKPEA STEW WITH COUSCOUS RECIPE
From womansday.com
Servings 4Total Time 50 minsEstimated Reading Time 1 minCalories 279 per serving
- In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
- Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
EGGPLANT CHICKPEA TAGINE - FEASTING AT HOME
From feastingathome.com
4.9/5 (44)Calories 461 per servingCategory Vegan Dinner
- Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
- In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.
EGGPLANT, CHICKPEAS AND COUSCOUS STEW - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 30 minsCuisine ArabicCalories 491 per serving
EGGPLANT AND CHICKPEA STEW RECIPE - WEBMD
From webmd.com
ROASTED CAULIFLOWER AND CHICKPEA STEW - THE …
From themediterraneandish.com
MOROCCAN CHICKPEA & SWEET POTATO STEW - VEGAN …
From veganheaven.org
EGGPLANT AND CHICKPEA STEW - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
EGGPLANT & CHICKPEA STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (12)Total Time 8 hrs 45 minsCategory Healthy Stew RecipesCalories 220 per serving
ROMANI EGGPLANT CHICKPEA STEW - FOOD GYPSY | EASY, DELICIOUS …
From foodgypsy.ca
EGGPLANT CHICKPEA STEW - WELLFORHER
From wellforher.com
MOROCCAN STEW WITH CHICKPEAS AND QUINOA COUSCOUS
From pickyeaterblog.com
EGGPLANT CHICKPEA STEW - HONEST COOKING - RECIPES
From honestcooking.com
FLAVORFUL EGGPLANT, CHICKPEA STEW RECIPE - CIRCLEAROUND
From circlearound.com
JULIA TURSHEN’S STEWED CHICKPEAS WITH PEPPERS & ZUCCHINI RECIPE
From purewow.com
GRILLED EGGPLANT WITH A CHICKPEA TOMATO STEW - CHIVEG
From chiveg.com
EGGPLANT AND CHICKPEA STEW WITH COUSCOUS | RECIPE | VEGETARIAN …
From pinterest.ca
BEST CURRIED EGGPLANT AND CHICKPEA STEW RECIPE - HOW TO …
From 177milkstreet.com
EGGPLANT & CHICKPEA STEW | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
VEGETABLE STEW WITH CHICKPEAS, EGGPLANT AND ZUCCHINI - CUTCO
From cutco.com
TUSCAN EGGPLANT, TOMATO & CHICKPEA STEW - JAMIE GELLER
From jamiegeller.com
TOMATO, EGGPLANT, AND CHICKPEA STEW - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
EGGPLANT CHICKPEA STEW - THE NEW BAGUETTE
From thenewbaguette.com
COZY EGGPLANT STEW - CONNOISSEURUS VEG
From connoisseurusveg.com
CHICKPEA AND EGGPLANT STEW RECIPE - RECIPELAND.COM
From recipeland.com
CHICKPEA STEW WITH EGGPLANTS, TOMATOES, AND PEPPERS RECIPE
From prevention.com
MEALIME - EGGPLANT, TOMATO & CHICKPEA STEW WITH COUSCOUS & FETA
From pinterest.com
EGGPLANT STEW OVER COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED EGGPLANT CHICKPEA & COCONUT STEW - DISHING UP THE DIRT
From dishingupthedirt.com
SMOKY EGGPLANT, MUSHROOM, AND CHICKPEA STEW - UPBEET ANISHA
From upbeetanisha.com
EASY EGGPLANT & CHICKPEA STEW (VEGAN & GLUTEN-FREE)
From vancouverwithlove.com
SLOW COOKER VEGETABLE AND CHICKPEA STEW RECIPE - MY EDIBLE …
From myediblefood.com
EGGPLANT CHICKPEA STEW RECIPE - SIMPLY GLUTEN-FREE
From glutenfreeandmore.com
CHICKPEA STUFFED EGGPLANT WITH COUSCOUS AND TAHINI SAUCE
From dishingupthedirt.com
EGGPLANT CRISPY CHICKPEA SALAD - HAVOC IN THE KITCHEN
From havocinthekitchen.com
EGGPLANT TOMATO STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
- SLOW COOKER MIDDLE EASTERN EGGPLANT CHICKPEA STEW
From uglyvegankitchen.com
EGGPLANT TAGINE WITH COUSCOUS - HONESTCOOKING.COM
From honestcooking.com
EGGPLANT STEW OVER COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
SPICY CHICKPEA STEW WITH EGGPLANT | THE COZY APRON
From thecozyapron.com
EGGPLANT AND CHICKPEAS RECIPE - THERESCIPES.INFO
From therecipes.info
PLANT-POWERED STEW WITH COUSCOUS AND BRAISED CHICKPEAS - DFN
From doctorsfornutrition.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love