About This Recipe:
When it’s 30 degrees all week in NYC and you need a little warmth, this Moroccan spiced eggplant stew is pure gold. Not only are stews just comforting and filling in general, but this one has tons of spices that give you a little kick and extra warmth. Aside from chopping up the vegetables, this recipe only requires adding everything to a giant pot and letting it do it’s thing. This dish freezes very well, so I always make the entire quantity and put extras in the freezer for when I’m in a bind. This vegan recipe is also super clean, low fat, and foolproof.
Ingredients (4 servings)
-1 onion, finely diced
-1 eggplant, diced into 1-2 inch cubes
-1 red bell pepper, diced into 1 inch pieces
-4 garlic cloves, finely minced
-2 tbls tomato paste
-1 cup vegetable stock
-4 tomatoes, deseeded and chopped
-1 can, 15 oz chickpeas
-1/4 cup parsley, roughly chopped
-4 cups cooked basmati rice
-Salt and pepper
-2 tsps tumeric
-2 tsps cumin
-2 tsps paprika
-1 tsp crushed red pepper flakes
-1/4 tsp cinnamon
Instructions (45 minutes)
1. In a Dutch oven over medium high heat, pour in 2 tbls of olive oil and cook the onions, eggplant, and pepper for 10 minutes. Season with salt and pepper.
2. Add in the garlic and all of the seasonings, and stir for 1 minute. Then mix in the tomato paste, and pour in the vegetable stock, tomatoes, and chickpeas. Simmer covered on low heat for 20 minutes.
3. Sprinkle the parsley over the top and serve with the basmati rice.