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PrintSPICY CHICKPEA AND AUBERGINE STEW
Aubergines and chickpeas go particularly well with the warm spices in this substantial dish.
Serves :
4
Preparation Method :
- Chop the garlic and onions and set aside. Cut the aubergines into bite-size cubes.
- Place the aubergine cubes 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 pan with enough water to cover. Bring to boil and simmer for 1 - 1 ½ hours, or until tender. Drain.
- Heat the oil in a large pan. 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, add the sliced onion and garlic. Fry them until golden and crisp.
- Serve the stew with rice, topped with the onion and garlic and garnished with coriander.
INGREDIENTS
- 3 garlic cloves
- 2 large onions
- 3 large aubergines (eggplants), cubed
- 200 grams chickpeas, soaked overnight
- 4 tablespoons Cooking oil
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1.2 kg chopped tomatoes
- Salt and ground black pepper
- Boiled rice, to serve
For the garnish
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 garlic clove, sliced
- Sprigs of fresh coriander (cilantro)
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