Moroccan Chickpea and Eggplant Aubergine Stew
Immerse your taste buds in the vibrant, aromatic flavors of Moroccan cuisine with this hearty Moroccan Chickpea and Eggplant Aubergine Stew. Perfectly spiced with ras el hanout, cinnamon, smoked paprika, and a touch of harissa paste, this plant-based recipe is a rich blend of tender eggplant, protein-packed chickpeas, and sweet bursts of raisins or dried apricots. Simmered in a savory tomato base with vegetable stock, this comforting stew is as nourishing as it is flavorful. Garnished with fresh cilantro and served over fluffy couscous or rice, it’s a wholesome, gluten-free dish that’s easy to make and perfect for a cozy dinner or meal prep. Whether you're seeking a quick and satisfying weeknight meal or a dish that brings exotic flair to your table, this Moroccan-inspired recipe will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 medium Eggplant (aubergine), diced
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 400 grams Tomatoes, diced (fresh or canned)
- 400 grams Cooked chickpeas (or 1 can, drained and rinsed)
- 2 cups Vegetable stock
- 2 teaspoons Ras el hanout (Moroccan spice blend)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika
- 1 teaspoon Harissa paste (adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Raisins or dried apricots, chopped
- 0.25 cup Fresh cilantro, chopped
- 4 servings Cooked couscous or rice, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant is softened and slightly golden. Transfer the cooked eggplant to a plate and set aside.
In the same pot, add a bit more olive oil if necessary, and sauté the chopped onion for 4-5 minutes until translucent and fragrant.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the diced tomatoes to the pot and let simmer for 5 minutes, breaking them down with a spoon if they are whole pieces.
Stir in the chickpeas, vegetable stock, ras el hanout, cinnamon, smoked paprika, harissa paste, salt, and pepper. Mix well to ensure the spices are evenly distributed.
Return the cooked eggplant to the pot, and add the raisins or chopped dried apricots. Stir everything together.
Lower the heat to a gentle simmer, cover the pot with a lid, and let cook for 25-30 minutes. Stir occasionally to prevent sticking, and taste to adjust seasonings as needed.
Remove the pot from heat and stir in the chopped fresh cilantro.
Serve the stew hot over a bed of cooked couscous or rice. Optionally, garnish with additional fresh cilantro or a dollop of yogurt.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 97.8 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
