Ingredients
0
Instructions
Cooking Steps
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