Moroccan Chickpea And Eggplant (aubergine) Stew

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large eggplants (cubed)
• 1 medium onion (large diced)
• 3 garlic cloves (minced)
• 1 (8 ounce) can chickpeas (drained)
• 1 (8 ounce) can diced tomatoes
• 1 cup vegetable stock
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon olive oil
• salt and pepper

Recipe

• 1 cut off the ends of the eggplant, than chop into ¾" cubes. i salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• 2 chop the onion roughly.
• 3 mince the garlic.
• 4 coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• 5 add the minced garlic, onion, chili powder, cumin and cinnamon. stir well to coat evenly. cook until the onions have softened (approx. 4-5 minutes).
• 6 add the eggplant, tomatoes and chickpeas, along with the stock. simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• 7 uncover and stir. if the stew looks very soupy, let the liquid bubble away for a few more minutes.
• 8 salt and pepper to taste.
• 9 serve over rice / pasta / cous cous / even toast would be yummy.
• 10 the qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. i normally double them as i like things really spicy!