Posted on: September 20, 2021 Posted by: Joven Comments: 0
  • To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking.

  • Wash and soak the garbanzo (chickpeas) overnight, in the morning pressure cook with enough water for 3 whistles of till al dente and keep aside.

  • Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour.

  • Add the chopped onions and saute until it turns translucent.

  • Drain and add the eggplants and saute for 2 minutes.

  • Add the tomatoes and cook until it turns soft.

  • Once the tomatoes are soft and mushy, add cinnamon, paprika, white pepper powder, cumin powder, and saute until the spices are cooked and releases their flavour into the recipe.

  • Season with salt, add the vegetable stock and bring it to a rolling boil.

  • Add the boiled garbanzo (chickpeas), and simmer for 10 minutes. Switch off the heat when the stew becomes thick and flavourful.

  • Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or steamed rice and Moroccan Fennel, Roasted Beet & Citrus Salad or as a meal in itself for a protein enriched weeknight dinner.

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