Name: Moroccan aubergine and chickpea stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 2 medium aubergines (eggplants); 1 large onion (sliced); 2 tsp Ras El Hanout spice mix; 1 can of chopped tomatoes; 1 can of chickpeas (drained); 500 ml vegetable stock; 1 pinch of sugar (optional)

Moroccan aubergine and chickpea stew

This Moroccan aubergine and chickpea stew is super easy to make, thanks to the special flavours of theRas El Hanoutspice mixture. Serve it with couscous or rice for a vegan meal, or as a side dish with lamb or chicken.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: North African

Calories: 1234

Ingredients Method

Ingredients

2 Tbsp olive oil
2 medium aubergines eggplants
1 large onion sliced
2 tsp Ras El Hanout spice mix
1 can of chopped tomatoes
1 can of chickpeas drained
500 ml vegetable stock
1 pinch of sugar optional

Method

Chop the aubergine into 2.5 cm pieces.
Heat the oil in large frying pan, then gently sauté thee aubergine and onion until soft and slightly brown. This should take about 10 minutes.
When they have slightly caramelized, add the spice mixture, stir for a couple of minutes.
Add the chickpeas, canned tomatoes, then the stock.
Simmer for 15 minutes, season to taste and serve.

Moroccan aubergine and chickpea stew

Ingredients

Method

Other Posts You May Enjoy

Leave a Reply Cancel reply