Moroccan Eggplant Stew

• Vegan
• Gluten free

• Produce

  • 2 400g / 14oz can chickpeas
  • 1 400g / 14oz can diced tomatoes
  • 1 Brown onion
  • 1 Carrot, medium
  • 1/4 tsp Chilli, ground
  • 2 Eggplants (roughly 1-1/2 lb, large
  • 4 cloves Garlic

• Canned Goods

  • 3 tbsp Tomato paste
  • 1 cup Vegetable stock

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on theveganyear.com

Description

Ingredients

• 1 tsp olive oil
• 1 brown onion, finely diced
• 4 cloves garlic, peeled and crushed
• 1 tsp cumin
• ½ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp ground chilli
• 1 400g / 14oz can diced tomatoes
• 1 cup vegetable stock
• 2 large eggplants (roughly 1-1/2 lb), cut into ⅝ inch cubes
• 1 medium carrot, peeled, cut in half and finely sliced
• 3 tbsp tomato paste
• 2 400g / 14oz can chickpeas

Directions

• Heat olive oil in a cast iron pan and saute onion and garlic for 5 minutes.
• Add the spices and stir to coat.
• Add the diced tomatoes, stock, eggplant, carrot and tomato puree. Simmer for 15 minutes.
• Add the chickpeas, salt and pepper. Simmer for another 5 minutes.
• If the stew is still quite liquid, leave it on the stove uncovered for a few more minutes.
• Serve the stew on brown rice or couscous.