Moroccan Eggplant, Tomato, And Chick-Pea Stew

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* Exported from MasterCook *

 

Moroccan Eggplant, Tomato, And Chick-Pea Stew

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 126

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Fruits

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra-virgin olive oil

2 large onions -- finely chopped

6 garlic cloves -- finely chopped

2 cups canned Italian plum tomatoes -- drained

and coarsely chopped

1 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne -- up to 1/2

1/4 teaspoon saffron threads

1 eggplant -- (1 1/2 pounds),

peeled and cut into 1/2-inch cubes

3 carrots

peeled and thinly sliced

2 cups canned chick-peas -- rinsed and drained

1 cup green olives -- pitted

1/2 cup whole -- blanched almonds

1/3 cup dark raisins

1/2 lemon

thinly sliced and pitted

Salt -- to taste

Freshly ground black pepper -- to taste

1/2 cup finely chopped parsley

 

4 to 5 servings

 

This colorful stew should be served over couscous or quinoa. If you know

your guests like their food hot and spicy, pass a bowl of harissa (a North

African pepper sauce) at the table. You can buy harissa in middle Eastern

markets or make your own. Pass a basket of warmed pita breads to soak up

the stew.

 

1. Heat the olive oil in a large saute pan or casserole over medium

heat. Add the onion and garlic and saute for about 5 minutes, until the

onion has wilted.

 

2. Add the tomatoes, paprika, ginger, cinnamon, cayenne, and saffron

threads. Add 1 cup of water, the eggplant, carrots, chick-peas, olives,

almonds, raisins, and lemon slices. Bring to a boil, reduce heat to low,

and simmer the stew for 30 minutes, until the eggplant and carrots are

completely cooked.

 

3. Season the stew with salt and freshly ground black pepper to

taste. Garnish with parsley and serve.

 

Variations You can add any number of other vegetables to this

stew. Consider green beans, zucchini, sweet potatoes, and red bell

peppers. You should limit yourself to the vegetables grown in the

Mediterranean region.

 

 

 

 

 

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