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

5 Jul 2021

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

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)

Instructions

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.