Moroccan Eggplant and Garbanzo Stew
Description:
This Moroccan Eggplant and Garbanzo Stew is a delightful and comforting dish with a balance of subtle sweetness and savory warmth. The sweet flavor comes from the cinnamon, while the cumin and paprika lend a perfect savory punch to the stew. Packed with protein-rich garbanzo beans (chickpeas) and tender eggplant, it is a hearty and nutritious meal that requires minimal prep, making it ideal for busy weeknight dinners. This stew is a great choice for those following a vegetarian diet, offering a satisfying and wholesome meal. If you’re planning to serve it for dinner, don’t forget to soak the garbanzo beans in advance to ensure they cook to perfection!
Cuisine: African
Course: Main Course
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 100 grams, cut into small pieces |
| White Garbanzo (Chickpeas) | 1.5 cups, boiled |
| Onion | 1, finely chopped |
| Cloves (Laung) | 3, finely chopped |
| Tomatoes | 2, finely chopped |
| Vegetable Stock | 2 cups |
| Paprika Powder | 1 teaspoon |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Cumin Powder (Jeera) | 2 teaspoons |
| White Pepper Powder | 1/2 teaspoon |
| Extra Virgin Olive Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time
| Preparation Time | 10 minutes |
Cooking Time
| Cooking Time | 30 minutes |
Instructions
-
Prepare the Eggplant and Garbanzo:
Start by cleaning and cutting the eggplant (brinjal) into small pieces. Soak them in water to prevent browning while you prepare the other ingredients.
Wash and soak the white garbanzo (chickpeas) overnight. In the morning, pressure cook them with enough water for about 3 whistles or until they are al dente. Set aside. -
Cook the Aromatics:
Heat the extra virgin olive oil in a large pan over medium heat. Add the finely chopped garlic and sauté until it turns golden brown.
Next, add the finely chopped onion and sauté until it turns translucent and soft, releasing its sweet aroma. -
Sauté the Vegetables:
Drain the soaked eggplant pieces and add them to the pan. Sauté the eggplant for about 2 minutes, allowing them to soften slightly and soak up the flavors.
Add the finely chopped tomatoes and cook until they break down and become soft and mushy, releasing their juices into the stew. -
Add the Spices:
Once the tomatoes have softened, add the cinnamon powder, paprika powder, white pepper powder, and cumin powder. Sauté the mixture for another 2-3 minutes, allowing the spices to cook and release their full flavor. -
Add Stock and Chickpeas:
Season the stew with salt to taste. Pour in the vegetable stock and bring the mixture to a rolling boil. Once boiling, add the boiled garbanzo (chickpeas) and stir to combine. -
Simmer and Serve:
Reduce the heat and let the stew simmer for about 10 minutes, allowing the flavors to meld together and the stew to thicken. Once the stew reaches your desired consistency, turn off the heat. -
Serve:
Serve this Moroccan Eggplant and Garbanzo Stew with couscous, steamed rice, or enjoy it as a meal in itself. For a complete Moroccan-inspired meal, pair it with a refreshing Moroccan Fennel, Roasted Beet & Citrus Salad.
Tips for the Perfect Moroccan Eggplant and Garbanzo Stew:
- Soak the Garbanzo Beans: Soak the chickpeas overnight or use canned chickpeas for a quicker option, though soaking them provides better texture.
- Vegetable Stock Substitute: If you don’t have vegetable stock, you can substitute it with water, though stock will bring a deeper flavor to the stew.
- Adjust the Spice Level: The sweetness from the cinnamon balances the spices, but you can add more paprika or cumin if you prefer a spicier stew.
This Moroccan Eggplant and Garbanzo Stew is not only packed with protein and flavor but also a great way to introduce a taste of North Africa to your dinner table. Enjoy it as a wholesome, nutritious dish that satisfies your hunger and pleases your palate!
