Spicy chickpea and aubergine stew
Spicy chickpea and aubergine stew recipe in the vegetarian category
Recipe ingredients:
- 3 large aubergines, cubed
- 1 cup chickpeas, soaked overnight
- 4 tablespoons olive oil
- 3 garlic cloves, chopped
- 2 large onions, chopped
- l/2 teaspoon ground curnin
- l/2 teaspoon ground cinnamon
- l/2 teaspoon ground coriander
- 3, 14 ounces, cans chopped tomatoes
- Salt and freshly ground black pepper
- For the garnish:
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 garlic clove, sliced
- Sprigs of fresh coriander
Recipe method:
- Place the aubergines in a colander and sprinkle them with salt.
- Sit the colander in a bowl and leave for 30 minutes, to allow the bitter juices to escape.
- Rinse the aubergine with cold water and dry on kitchen paper.
- Drain the chickpeas and put in a saucepan with enough water to cover.
- Bring to the boil and sirnmer for 1 to 1 1/2 hours, or until tender. Drain.
- Heat the oil in a large saucepan.
- Add the garlic and onion and cook until soft.
- Add the spices and cook, stirring, for a few seconds.
- Add the aubergine and stir. Cook for 5 minutes.
- Add the tomatoes and chickpeas and season with salt and pepper.
- Cover and simmer for 20 minutes.
- To make the garnish, heat the oil in a frying pan and, when very hot, acid the sliced onion and garlic.
- Fry until golden and crisp.
- Serve the stew with rice, topped with the onion and garlic and garnished with coriander.
- This is a Lebanese dish that’s full of the spicy flavours of the Middle East.
Tags: spicy, chickpea, aubergine, stew, recipe, vegetarian, recipes, cooking