SWEET POTATO, CHICKPEA AND EGGPLANT HOTPOT
A freebie recipe from a national supermarket chain, sound delicious. PLEASE NOTE they do suggest depending on your tastes you can increase or decrease the chilli (or I think leave the seeds in) or if you prefer you can use chili powder or dried chilli flakes. Serve with crusty bread.
Provided by ImPat
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
- Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
- Stir through parsley and serve with crusty bread.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
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