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Aubergine and Chickpea Stew
A hearty Moroccan-spiced aubergine and chickpea stew with preserved lemon — warming and substantial.
Total time
65 min
Prep
30 min
Cook
35 min
Difficulty
easy
Cuisine
Vegetarian
vegetarianvegangluten-free
Ingredients
2 largeaubergines, diced
400gcooked chickpeas
400gcrushed tomatoes
1large onion, diced
3 clovesgarlic, minced
1preserved lemon, rind chopped
2 tspground cumin
1 tspsmoked paprika
1 tspground cinnamon
1 tspturmeric
3 tbspolive oil
1 handfulfresh coriander
Instructions
1
Salt aubergine, rest 20 minutes, rinse and dry.
2
Fry aubergine in oil over high heat until golden, set aside.
3
Fry onion in remaining oil until golden.
4
Add garlic and all spices, cook 2 minutes.
5
Add tomatoes and cook 8 minutes.
6
Add chickpeas, preserved lemon and aubergine.
7
Simmer 20 minutes until thick and rich.
8
Scatter with coriander and serve with couscous or flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
355
Protein
13g
Fat
13.9g
Carbs
50.4g
Fiber
17.1g
Sodium
173mg
Reviews
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