Moroccan Eggplant And Garbanzo Stew Recipe

Step 1: To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking

Step 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

Step 3: Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour

Step 4: Add the chopped onions and saute until it turns translucent

Step 5: Drain and add the eggplants and saute for 2 minutes

Step 6: Add the tomatoes and cook until it turns soft

Step 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

Step 8: Season with salt, add the vegetable stock and bring it to a rolling boil

Step 9: Add the boiled garbanzo (chickpeas), and simmer for 10 minutes

Step 10: Switch off the heat when the stew becomes thick and flavourful

Step 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