Best 3 Eggplant And Chickpea Stew Recipes
Eggplant and chickpea stew is a flavorful and versatile dish that can be easily prepared in the comfort of your home. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a delicious eggplant and chickpea stew that is sure to impress your family and friends. With a combination of simple ingredients and easy-to-follow instructions, you'll be enjoying this hearty and comforting stew in no time.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- 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).
- 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).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- 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!
CHICKPEA AND EGGPLANT STEW
A hearty and tasty stew that will please even the most demanding eater. The chickpeas, eggplant, salami, garlic, and cilantro will make people think you have worked all day to put this together. Goes well with white steamed rice as a side dish and fresh baked bread. Great for those chilly nights and to uplift your spirits.
Provided by MIRRA244
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until evenly browned. Mix in onion, bell pepper, and garlic. Cook until tender. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper, and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
- Stir the garbanzo beans, tomatoes, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. Reduce heat to low, cover, and simmer 15 minutes. Stir in vinegar and hot sauce before serving.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 23.9 g, Cholesterol 37.5 mg, Fat 14.4 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 4.4 g, Sodium 1050.8 mg, Sugar 5.4 g
EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
Tips:
- To save time, use canned chickpeas instead of dried chickpeas. Just be sure to rinse them well before using.
- If you don't have eggplant on hand, you can substitute zucchini or yellow squash.
- For a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
- Serve the stew with rice, quinoa, or pita bread.
- To make the stew ahead of time, simply cook it according to the recipe and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
This easy and flavorful eggplant and chickpea stew is a great way to warm up on a cold night. It's also a good source of protein and fiber, making it a healthy and satisfying meal. So next time you're looking for a quick and easy dinner idea, give this stew a try.
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