Name: Spiced aubergine and chickpea stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500g aubergine (eggplant); 5 Tbsp olive oil; 1 onion; 4 cloves of garlic, minced; ½ preserved lemon (or 1 small); 1 tsp ground cumin; 1 tbsp paprika; 1 large pinch of chilli flakes; 1 tin chopped tomatoes (400g); 1 tsp cane sugar; 1 tin chickpeas (400g) drained; 1 bunch coriander (cilantro) leaves, chopped

Spiced aubergine and chickpea stew

14 Apr 2016

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

If you like a vegetarian tagine or even if you've no idea what it is, do try this zingy, spiced aubergine and chickpea stew! It's absolutely delicious, healthy and easy to make. Ideal as part of a Moroccan meal or as a vegetarian main dish.

Ingredients

500g aubergine (eggplant)
5 Tbsp olive oil
1 onion
4 cloves of garlic, minced
½ preserved lemon (or 1 small)
1 tsp ground cumin
1 tbsp paprika
1 large pinch of chilli flakes
1 tin chopped tomatoes (400g)
1 tsp cane sugar
1 tin chickpeas (400g) drained
1 bunch coriander (cilantro) leaves, chopped

Instructions

Cut the aubergine lengthwise, then slice it into crescent-shaped strips. Cut the onion in half, then thinly slice.
Heat 3 Tbsp oil in a large saucepan, add the aubergine and a pinch of salt, then cook until softened. When it starts browning transfer to a plate.
Heat the remaining oil, fry the onion until soft, add the garlic and stir for a minute.
Meanwhile, remove the flesh of the preserved lemon and cut the skin into thin strips.
Add the lemon peel strips and spices to the onion, stir for one minute. Stir in the chopped tomatoes, chickpeas, sugar and half of the coriander. Season with salt and pepper. If too thick, add some water - about 100 ml.
Bring to the simmer and cook for 10 minutes. Taste it - if necessary, add more sugar, salt or pepper.
Stir through the fried aubergine slices, cook gently for 5 minutes.
Serve with the remaining coriander leaves scattered on the top.