Moroccan aubergine and chickpea stew
5 Jul 2021
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.
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Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Side - Stews - Supper
- Cuisines: - North African
- Occasions: - Dinner Party - Easter - Parties - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Vegan
- Skill Levels: - Easy
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