AfricanMain CourseHigh Protein

Moroccan Eggplant And Garbanzo Stew Recipe

Name: Moroccan Eggplant And Garbanzo Stew Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: African
Ingredients: 100 grams brinjal (baingan / eggplant) - cut into small pieces; 1.5 cups white garbanzo - boiled; 1 onion - finely chopped; 3 cloves (laung) - finely chopped; 2 tomatoes - finely choppes; 2 cups vegetable stock; 1 teaspoon paprika powder; 1 teaspoon cinnamon powder (dalchini); 2 teaspoon cumin powder (jeera); 1/2 teaspoon white pepper powder; 2 teaspoon extra virgin olive oil; salt - to taste

A high protein African recipe with brinjal (baingan / eggplant) - cut into small pieces, white garbanzo - boiled, onion - finely chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs81g

Protein37g

Fats17g

Servings Scaler

Instructions

11 steps

1
To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking
white garbanzo - boiled(1 1/2 cups)
2
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
white garbanzo - boiled(1 1/2 cups)
3
Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour
onion - finely chopped(1)cloves (laung) - finely chopped(3)tomatoes - finely choppes(2)extra virgin olive oil(2 teaspoon)
4
Add the chopped onions and saute until it turns translucent
onion - finely chopped(1)cloves (laung) - finely chopped(3)
5
Drain and add the eggplants and saute for 2 minutes
6
Add the tomatoes and cook until it turns soft
tomatoes - finely choppes(2)
7
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
brinjal (baingan / eggplant) - cut into small pieces(100 grams)white garbanzo - boiled(1 1/2 cups)tomatoes - finely choppes(2)paprika powder(1 teaspoon)cinnamon powder (dalchini)(1 teaspoon)cumin powder (jeera)(2 teaspoon)white pepper powder(1/2 teaspoon)
8
Season with salt, add the vegetable stock and bring it to a rolling boil
vegetable stock(2 cups)salt - to taste
9
Add the boiled garbanzo (chickpeas), and simmer for 10 minutes
white garbanzo - boiled(1 1/2 cups)
10
Switch off the heat when the stew becomes thick and flavourful
11
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
white garbanzo - boiled(1 1/2 cups)

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Recipe Source: archanaskitchen.com

AfricanMain CourseHigh Protein

Moroccan Eggplant And Garbanzo Stew Recipe

A high protein African recipe with brinjal (baingan / eggplant) - cut into small pieces, white garbanzo - boiled, onion - finely chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

81g(52%)

Protein

37g(24%)

Fats

17g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

11 steps

1
To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking
white garbanzo - boiled(1 1/2 cups)
2
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
white garbanzo - boiled(1 1/2 cups)
3
Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour
onion - finely chopped(1)cloves (laung) - finely chopped(3)tomatoes - finely choppes(2)extra virgin olive oil(2 teaspoon)
4
Add the chopped onions and saute until it turns translucent
onion - finely chopped(1)cloves (laung) - finely chopped(3)
5
Drain and add the eggplants and saute for 2 minutes
6
Add the tomatoes and cook until it turns soft
tomatoes - finely choppes(2)
7
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
brinjal (baingan / eggplant) - cut into small pieces(100 grams)white garbanzo - boiled(1 1/2 cups)tomatoes - finely choppes(2)paprika powder(1 teaspoon)cinnamon powder (dalchini)(1 teaspoon)cumin powder (jeera)(2 teaspoon)white pepper powder(1/2 teaspoon)
8
Season with salt, add the vegetable stock and bring it to a rolling boil
vegetable stock(2 cups)salt - to taste
9
Add the boiled garbanzo (chickpeas), and simmer for 10 minutes
white garbanzo - boiled(1 1/2 cups)
10
Switch off the heat when the stew becomes thick and flavourful
11
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
white garbanzo - boiled(1 1/2 cups)