A simple, hearty Mediterranean stew, packed full of flavour and nutrients. Serve with warm flat bread or on a bed of rice! Add your own twist by including any of your favourite veggies such as greens or beans/ lentils.
Moroccan eggplant and chickpea stew
Equipment
- Chopping Board
- Chopping Knife
- Saucepan
- Stirring utensil
- Measuring Utensils: 1/2 tsp, tsp, tbsp and 1/2 cup
- Baking Tray
Ingredients
- 2 tbsp olive oil
- 2 large eggplants
- 3 cloves garlic (crushed)
- 1 400 gram tin of chickpeas
- 2 potatoes (diced)
- 6 whole tomatoes (diced)
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp sugar
- 1/2 tsp cayenne pepper
- 1 squeeze fresh lemon
- 1/2 cup water
- 1 pinch salt and pepper
Instructions
- Preheat your oven to 180°C.
- Cut the eggplants into thick slices lengthways. Transfer to a baking tray and drizzle with olive oil. Place in the oven for 15-20 minutes or until your eggplant is soft. Remove from oven and roughly chop into smaller pieces.
- Add a tbsp of olive oil into a fairly large saucepan over medium heat. Add in the crushed garlic and fry for about 30 seconds or until the raw smell goes away. Then add in the tomatoes, eggplant, potatoes, water, sugar, spices and chickpeas. Leave the lemon for now.
- Let the stew simmer with the lid on for about 20 minutes and then remove lid and cook for a further 10 minutes or until it becomes nice and thick.
- Serve with a squeeze of lemon and some fresh coriander.