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Moroccan Chickpea Eggplant Stew
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Ingredients
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Method
4 steps
- 1
Warm 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat. Add 1 chopped medium onion, 3 minced garlic cloves, 1–2 teaspoons chili powder, 1 teaspoon ground cumin, and ½–1 teaspoon ground cinnamon. Cook 4–5 minutes, stirring, until the onion softens and the spices smell toasty — not raw or scorched.
- 2
Add 2 medium eggplants (about 1½ lb) cut into ¾-inch cubes, 1 can (14–15 oz) diced tomatoes, 1 can (15 oz) drained rinsed chickpeas, and ½–1 cup vegetable broth. Stir well, cover, and simmer over medium-low heat 15–20 minutes until the eggplant is tender when pierced and starting to collapse into the sauce.
- 3
Uncover and simmer a few minutes more if it looks too soupy — you want a thick, spoonable stew, not eggplant soup. Season generously with kosher salt and black pepper; taste and add a pinch more cinnamon or chili if it needs warmth.
- 4
Ladle over couscous or rice and finish with chopped cilantro or parsley if you have it. You want a cozy spiced chickpea-eggplant stew with soft cubes and a tomato-cumin backbone — not undercooked rubbery eggplant or a thin watery sauce.