Description
A savory Moroccan-inspired stew featuring tender eggplant and protein-rich chickpeas, infused with aromatic spices and served with a hint of lemon.
Ingredients
- 2 medium eggplants, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant and translucent.
- Stir in cumin, coriander, paprika, and cinnamon, cooking for 1 minute until aromatic.
- Add diced eggplant, chickpeas, salt, and pepper, stirring to coat with spices.
- Pour in vegetable broth and tomato paste, bring to a simmer.
- Cover and cook for 20 minutes, stirring occasionally, until eggplant is tender.
- Stir in lemon juice and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Recipe Details
- Cooking Time: 30 minutes
- Servings: 4
- Difficulty: Easy
