Moroccan Chickpea & Eggplant Stew (Vegan, Gluten & Grain Free)
This is a very flavorful stew with lot of interesting tastes and textures. It is both easy and quick to make and perfect to serve both for lunch and dinner.
Servings 4
Ingredients
For the stew
- 1 Eggplant/Aubergine diced
- 1 Yellow onion finely chopped
- 2 Garlic cloves minced
- 1/2-1 Red chili minced
- 2 cm Fresh ginger minced
- 2 tbsp Tomato paste
- 2 tsp Cinnamon
- 3 tbsp Paprika powder
- 2 tsp Cumin
- 1 tsp Turmeric
- 1/4 tsp Cloves
- 1/2 tsp Saffron (can be omitted)
- 1/2 dl Water
- 1/2 Lemon juiced
- 2 cans Crushed tomatoes
- 1 Vegetable stock cube
- 1 can Chickpeas
- 1/2 dl Raisins
- 1/2 dl Dried apricots roughly chopped
- Salt
- Olive oil, to fry
For the topping
- 1/2-3/4 Pomegranate seeds
- 1 dl Almonds roughly chopped
- 4 tbsp Vegan Creme fraiche or yogurt
- Green leaves
Instructions
- Place the diced eggplants/aubergine in a plate and sprinkle with salt. Let it sit while you start to prepare the rest of the dish.
- Preheat a pan with some olive oil.
- Add the chopped yellow onion and fry for 1-2 minutes.
- Add the red chili and garlic and fry for another 1-2 minutes.
- Add the minced ginger and stir to combine, fry for 1 minute more.
- Add the tomato paste and stir to combine. Fry for 1 minute.
- Add cinnamon, paprika powder, cumin, turmeric, cloves and saffron (if using) and fry for another 1-2 minutes.
- Dry path the eggplants well to remove the salt. Add to the pan and stir together and fry for 1-2 minutes-
- Add the crushed tomatoes, water, lemon juice and stock cube and let it simmer on medium heat for 10-15 minutes.
- Drain and rinse the chickpeas and add to the stew together with raisins and apricots. Let it shimmer for another 10 minutes or so.
- Place in bowls, top with pomegranate seeds, roughly chopped almonds, vegan Creme fraiche/yogurt and green leaves. Serve just as is, with cauliflower couscous or regular couscous.