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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 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
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
 

  1. Chop the aubergine into 2.5 cm pieces.
  2. 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.
  3. When they have slightly caramelized, add the spice mixture, stir for a couple of minutes.
  4. Add the chickpeas, canned tomatoes, then the stock.
  5. Simmer for 15 minutes, season to taste and serve.