![]() In a ramekin, combine the harissa seasoning, the smoked paprika, the cumin, the coriander and the black pepper, and set aside.Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.Once the stew has simmered for an hour and the chickpeas are creamy and tender and the eggplant supple, I drizzle in more olive oil, sprinkle in my finishing flourish of chopped mint, cilantro and parsley, and serve over couscous or rice.Then, I add in my fresh orange juice, the chopped tomatoes plus their juices, the vegetable stock, as well as some good-quality, organic chickpeas, and allow the stew to very gently simmer, uncovered, for 1 hour.After a few minutes, when the eggplant and onions begin to soften, I sprinkle in the spices and add the garlic, and saute for a moment or two longer.To get started, I add some olive oil to to a large pot or deep pan and once hot, I add my sliced onions and eggplant along with some salt.Here's a peek at my recipe for spicy chickpea stew with eggplant: (or just jump to the full recipe.) Then, I give things about an hour to very gently simmer and meld together, to create this unbelievably delicious little vegetarian delight! I even like to add a touch of freshly-squeezed orange juice for mild sweetness and citrus flavor. To create the rich, silky sauce, I like to use good-quality, whole, canned tomatoes that I chop by hand into chunks (along with their juices), plus a little touch of vegetable stock and lots of rich olive oil for that wonderful flavor. I like to use lots of aromatics when preparing this chickpea stew, and incorporate a couple of sliced onions to soften with the eggplant slices before sprinkling in a hefty little combo of harissa, smoked paprika, cumin, coriander and black pepper.Īnd if we crave an extra spicy version of this stew, I'll even add in some cayenne pepper for more kick, or just sprinkle that into individual serving bowls as desired. It calls for very simple ingredients, ones that we often already have on hand in our pantry, which is a plus when I get a last minute craving. The aroma and the layers of flavors and textures in this delicious chickpea stew is what makes this a beloved meatless recipe in our household. ![]() My Recipe for Spicy Chickpea Stew with Eggplant ![]() This is a fantastic dish to curl up with on a “meatless Monday” or any day of the week when you're craving something a little bit different. My spicy chickpea stew with eggplant is a vegetarian dish that I developed recently when I craved something saucy, spicy, and gloriously aromatic that we could enjoy spooning over couscous or rice on a chilly evening, and it's become a favorite of ours ever since.įilled with creamy chickpeas, slices of tender eggplant, onions, garlic, and chunks of tomatoes, all simmered in a mildly spicy harissa-infused sauce, this mouthwatering stew has such a wonderfully silky texture. ![]() Though my hubby and I are not vegetarian, I must admit that I really appreciate the challenge of creating delicious recipes brimming with veggies and other non-animal forms of protein to fill our bellies with.įrom time to time, we like to take a break from meat, but still long for delectable dishes that are substantial, warming, cozy and satisfying, and filled with an abundance of flavor-basically, dishes in which we never miss the meat! Gently simmered with creamy chickpeas, tender eggplant, onions, juicy tomatoes and lots of warming spices, including harissa and smoked paprika, this chickpea stew recipe is the ultimate in vegetarian comfort food! My spicy chickpea stew is a hearty vegetarian recipe that'll warm your belly with delicious, Moroccan-inspired flavors.
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