Eggplant and Chickpea Moroccan Stew

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 medium eggplant, cubed
• 1/2 cup green olives, pitted and halved
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and spices, cooking for another minute until fragrant.
3. 3 Stir in crushed tomatoes and vegetable broth, bringing to a gentle simmer.
4. 4 Add chickpeas and eggplant, cooking for about 25 minutes until vegetables are tender.
5. 5 Stir in olives and cook for another 5 minutes.
6. 6 Season with salt and pepper to taste, then sprinkle with cilantro before serving.

Equipment

• Large pot

Variations

• Add a can of diced tomatoes for a chunkier texture.
• Include a handful of raisins for a touch of sweetness.

Substitutions

• If eggplant isn't available, use zucchini or butternut squash.
• Substitute vegetable broth with water if needed.

Pairings

• Warm pita bread
• Couscous

Nutrition

Tips

• For extra richness, stir in a tablespoon of harissa paste.
• Serve with crusty bread to soak up every last drop of the flavorful broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with couscous or warm pita bread on the side.
• Pairs beautifully with a fresh green salad.

FAQ