Best 2 Moroccan Eggplant With Garbanzo Beans Recipes
Dive into the vibrant flavors of Moroccan cuisine with an exploration of the tantalizing dish "Moroccan Eggplant with Garbanzo Beans." This hearty and comforting stew is a symphony of flavors, textures, and spices. Savor the succulent eggplants, slow-cooked until tender, complemented by the nutty goodness of garbanzo beans, all enveloped in a rich and aromatic sauce. Discover the secrets to creating this culinary masterpiece, from selecting the right ingredients to mastering the art of layering flavors. Embark on a journey of taste as we delve into the depths of this Moroccan delicacy, promising a delightful culinary experience.
Here are our top 2 tried and tested recipes!
MOROCCAN EGGPLANT WITH GARBANZO BEANS
This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market. From The World's Healthiest Foods website.
Provided by wirkwoman1
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
- Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
- Stir to mix well for a minute, and add broth and tomato sauce.
- Stir again to mix.
- Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
- Add garbanzo beans, lentils, red chili flakes, and raisins.
- Simmer for another 5 minutes.
- Season with salt and pepper.
- Serve sprinkled with chopped cilantro.
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!
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help the cooking process go more smoothly and efficiently.
- Use ripe eggplant: Ripe eggplant has a deep purple color and feels heavy for its size. Avoid eggplant that is bruised or has blemishes.
- Salt the eggplant: Salting the eggplant before cooking helps to draw out the bitter juices. Be sure to rinse the eggplant thoroughly after salting.
- Don't overcrowd the pan: When cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly.
- Use a variety of spices: Moroccan cuisine is known for its use of spices. This recipe uses a combination of cumin, paprika, ginger, and cinnamon. Feel free to adjust the spices to your own taste.
- Serve with rice or bread: Moroccan eggplant with garbanzo beans is typically served with rice or bread. This dish can also be served as a main course or a side dish.
Conclusion:
Moroccan eggplant with garbanzo beans is a delicious and flavorful dish that is perfect for a weeknight meal. This recipe is easy to follow and can be tailored to your own taste. Whether you are a fan of Moroccan cuisine or just looking for a new and exciting dish to try, I encourage you to give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #beans #african #fall #vegetarian #moroccan #stove-top #dietary #spicy #seasonal #stir-fry #lentils #chick-peas-garbanzos #taste-mood #equipment #presentation #served-cold #technique
You'll also love
