vegan - Spicy Chickpea and Eggplant Stew

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* Exported from MasterCook *

 

Spicy Chickpea and Eggplant Stew

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 large eggplants -- cubed

1 cup chickpeas -- soaked overnight

1/4 cup olive oil

3 garlic cloves -- chopped

2 large onions -- chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

3 14 oz cans chopped tomatoes

salt and freshly ground black pepper

cooked rice, to serve

For the garnish

2 tablespoons olive oil

1 onion -- sliced

1 garlic clove -- sliced

cilantro sprigs

 

Place the eggplant in a colander and sprinkle with salt. Set the colander in a

bowl and just let sit for 30 minutes, to let the bitter juices escape. Rinse

with cold water and pat dry with paper towels.

 

Drain the chickpeas and put into a large pan with enough water to cover. Bring

to a boil and simmer for 30 minutes or until tender. Drain.

 

Heat the oil in a large pan. Add the garlic and onion and cook gently, until

soft. Add the spices and cook, stirring, for a few seconds. Add the eggplant

and stir to coat with the spices and onion. Cook for 5 minutes. Add the

tomatoes and chickpeas and season. Cover and simmer for 20 minutes.

 

To make the garnish, heat the oil in a frying pan and add the sliced garlic and

onion. Fry until golden and crisp. Serve the stew with rice, topped with the

onion and garlic and garnished with sprigs of cilantro.

 

Description:

" This is a Lebanese dish, but similar recipes are found all over the

Mediterranean. "

 

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Per Serving (excluding unknown items): 364 Calories; 17g Fat (38.7% calories

from fat); 11g Protein; 48g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

33mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0