Moroccan Chickpea and Eggplant Stew
8 servings
40 minutes
Moroccan stewed chickpeas with eggplant is the embodiment of warm aromas and rich flavors characteristic of Maghreb cuisine. The dish traces back to ancient traditions of North African nomadic tribes who prepared nourishing stews over slow heat. Here, the chickpeas absorb the sweetness of cinnamon and the spice of cumin, while the eggplant gently stewed in tomato sauce acquires a velvety texture. A light spiciness from chili adds depth to the flavor, creating a harmony of spices. This versatile dish can be served with rice, couscous, or simply with crispy toast for breakfast. It not only warms but also provides a sense of coziness, being a perfect example of how simple ingredients transform into culinary art.
1
Soak the chickpeas overnight and boil in unsalted water for 2 hours.
- Chickpeas: 250 g
2
Cut the eggplants into large cubes.
- Eggplants: 2 pieces
3
Finely chop the onion, grate the garlic on a fine grater or press it through a garlic press.
- Onion: 1 piece
- Garlic: 3 cloves
4
Heat olive oil in a deep pan, add onion, garlic, cinnamon, chili, and cumin, and sauté for 4-5 minutes over medium heat until the onion softens.
- Olive oil: 3 tablespoons
- Onion: 1 piece
- Garlic: 3 cloves
- Ground cinnamon: 1 teaspoon
- Ground chili pepper: 1 teaspoon
- Ground cumin (zira): 2 teaspoons
5
Add chickpeas, eggplants, tomatoes, and vegetable broth to the pan. Cover with a lid and simmer on low heat for 15-20 minutes, checking the doneness of the eggplants.
- Chickpeas: 250 g
- Eggplants: 2 pieces
- Tomatoes in their own juice: 250 g
- Vegetable broth: 200 ml
6
If the contents of the pan resemble soup, simmer for a few more minutes uncovered, stirring occasionally.
7
Season with salt and pepper.
- Salt: pinch
- Ground black pepper: pinch
8
Serve with rice, pasta, couscous, or toast as a breakfast.