Aubergine and Chickpea Moroccan Stew

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Moroccan food isn’t something I make often, but when I made this stew I promised myself it would become a more regular thing. This one-pot vegetarian dish is full of goodness and high in protein, making it the perfect dish to cook up and divide into portions which can be kept in the fridge for a few days or frozen for when you need a quick, nourishing meal. If you have a sweet tooth like I do, this dish is so satisfying as the apricots and cinnamon give it a really sweet, comforting taste which is a great contrast to the spicy chilli. However, if you have a more savoury palette the apricots can easily be omitted and the cinnamon reduced and it’s a win win situation! Similarly, you can reduce the amount of chilli if you aren’t a fan of hot food, or use a coconut or soya yoghurt for a vegan version.

Aubergine and Chickpea Moroccan Stew
 
Prep time
Cook time
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Recipe type: vegan, gluten free, grain free, vegetarian
Serves: 3-4
Ingredients
  • 1 large brown onion
  • 1 large carrot
  • 1 large aubergine
  • 1 can chickpeas, drained
  • 1 medium-hot chilli (optional)
  • 3 large beef tomatoes
  • 1 tbsp coconut oil
  • 1 litre vegetable stock or bouillon
  • A handful of dried, unsulphured (brown) apricots, chopped (optional)
  • A large handful of fresh coriander, plus extra for serving
  • 5 bay leaves
  • 1 tsp ground cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp ground turmeric
  • Salt and pepper to taste
  • 2 tbsp greek, coconut or soya yoghurt (per person) for serving
Instructions
  1. Heat the coconut oil in a large saucepan on the hob on a medium heat
  2. Roughly chop the onion and chilli and add to the pan and fry gently until soft and then add the stock, bringing to a simmer
  3. Peel and dice the carrot and add to the pan along with the bay leaves and spices
  4. Simmer for about 5 minutes and then roughly chop the beef tomatoes and add to the pan
  5. Cut the aubergine into 1cm slices and add to the pan with the chickpea
  6. Add the chopped coriander and continue to simmer the stew for a further 10 minutes until the vegetables are soft
  7. Turn off the heat and add the apricots if using
  8. Serve in bowls topped with yoghurt and coriander

 

 

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