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Moroccan Chickpea Eggplant Stew

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I made this once before and it was excellent over Basmati rice.


It's originally from Digs Magazine.


3 points per serving / 4 servings per recipe


1 medium raw eggplant

1 medium onion(s)

3 clove garlic clove(s)

15 oz canned garbanzo beans

15 oz canned diced tomatoes

1 cup vegetable broth

1 tsp chili powder

1 tsp ground cinnamon

2 tsp ground cumin


1. Cut off the ends of the eggplant, than chop into ¾" cubes. Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry between paper towels. (You can omit this step if the eggplant seems very firm and fresh – salting will eliminate the occasional bitterness you find in eggplant).

2. Chop the onion roughly. Mince the garlic.

3. In a large skillet or a saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).

4. 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).

5. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.

6. Salt and pepper to taste. Serve over cooked couscous.

Gillian / SW: 273.0 / CW: 245.8 (7/25/2009) / GW: 145.0

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