Tuesday, June 8, 2010

Moroccan Chickpea, Eggplant, and Tomato Stew

•1 medium eggplant, cut into ½-inch cubes

•1 teaspoon salt, plus more for seasoning the stew

•1 tablespoon extra virgin olive oil

•1 cup chopped onion

•½ cup chopped celery

•1 tablespoon minced garlic

•1 tablespoon minced ginger

•1 teaspoon ground turmeric

•1 teaspoon ground cumin

•½ teaspoon cinnamon

•½ teaspoon freshly ground black pepper

•1 (28-ounce) can diced tomatoes, undrained

•Water, as needed

•4 cups cooked chickpeas, with the liquid that clings to them

•1 to 2 tablespoons Harissa or sriracha, or to taste


•½ cup minced parsley
1.Place the eggplant in a colander set over a plate. Sprinkle it with 1 teaspoon salt and toss to coat. Allow to sit 30 minutes. Spread out the eggplant in a single layer on a dish towel covered with a layer of paper towels. Cover with another layer of paper towels and another dish towel. Roll up the towels and squeeze gently along the roll to extract some of the water. Unroll and transfer to a bowl.

2.Place a large nonstick skillet over medium heat. When it is hot, add the oil. When the oil is hot, add the onion and celery. Cook, stirring occasionally, about 5 minutes under translucent and tender. Add the garlic and ginger. Cook, stirring, 1 minute longer. Add the turmeric, cumin, and cinnamon. Cook, stirring, 30 seconds. Add the eggplant and tomatoes. Bring to a simmer. Cover and cook, stirring occasionally, for approximately 30 minutes, until eggplant is tender. If the mixture looks dry during cooking, add water as needed. A small amount of liquid should be visible at all times.

3.Stir in the chickpeas and 1 tablespoon harissa. Add salt to taste and more harissa if desired. Cover and cook, stirring often, about 10 minutes until heated through. Stir in the parsley and serve.

Makes 12 servings

Per serving: 133 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 22 g total carbohydrate, 4 g dietary fiber, 6 g protein, 195 mg sodium

No comments:

Post a Comment