Moroccan Eggplant and Chickpea Stew

>> Friday, August 17, 2012

Moroccan Eggplant and Chickpea Stew

When Angela's parents came to visit last weekend, they brought a whole truckful of vegetables from their farm in Ohio.

They grow everything organically on their five acres, and whatever they don't eat or preserve is taken to the local food bank. This produce might be the only fresh food the poor in their area may eat.

Among the bounty they brought us was a pair of glossy, plump eggplants. We had some leftover saffron/curry rice, so Angela came up with a rich and spicy stew that complemented the rice. If you don't have leftover rice, this stew is great on its own, or over couscous, pasta, or mashed potatoes. This stew is vegan and gluten-free, and low in fat and calories. Combining a legume (the chickpeas) and a grain (the corn) also makes a complete protein.

Moroccan Eggplant and Chickpea Stew


2 tbsp olive oil
1/2 tsp crushed red pepper
1 eggplant, cubed (3-4 cups)
1 medium onion, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 cup vegetable broth
1 15-oz can chick peas (garbanzo beans)
1 cup frozen corn
1 cup tomato sauce
1 cup vegetable broth
1 tsp ground cumin
1/4 cup chopped fresh parsley (or 2 tbsp dried)
1/2 cup chopped fresh basil (or 3 tbsp dried)

Heat olive oil in a large skillet with the red pepper. Add the eggplant and saute for 5 minutes. Add the onion, pepper, and garlic and saute until soft. Pour in the rest of the ingredients. Bring the stew to a boil and then reduce heat and simmer, covered. The stew is ready when the eggplant is tender.

Serves 4-6


Anonymous,  August 17, 2012 at 5:24 PM  

This was really good!! Very creative Angela.

Anonymous,  October 18, 2012 at 1:41 PM  

Just wanted you to know that we had your Morrocon Eggplant Stew last night and loved it. Of course, we altered it slightly because we did not have everything, chili powder instead of cumin; quart of canned tomatoes instead of tomato sauce and vegetable broth; and jalapenos instead of red pepper flakes. But it didn't seem to matter and Paul loved it too. We are going to try the second recipe with eggplant next week - I have to buy the cheese first. Love, Mom

Angela Williams Duea October 18, 2012 at 3:14 PM  

I’m glad you liked it! I alter recipes all the time depending on what I have in the kitchen. That’s a really low fat healthy one. The one with cheese and eggplant is not so low fat.

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