Bejeweled Moroccan Stew with Chickpeas and Roasted Eggplant
Vegan & Gluten-Free
Richly flavorful & oh-so-cozy Moroccan-inspired stew–bedazzled with pomegranante seeds and balanced with a simple salad–is warming, comforting, and exactly what my body craves after a long walk in the snow or a run in the blustering winter wind.
We first began making a version of this Moroccan stew when we moved to London. I would come home so cold and wind-swept, all I could think about was warming up around a hearty stew. Fast forward to our recent weeks in the snowy mountains of Colorado, and once again I find myself dreaming of this colorful, decadent flavor-bomb of a stew.
Made with smoked paprika, cinnamon, cumin, nutmeg, and ginger (amongst other spices), the richly spiced tomato broth is savory and a little smokey. But the sweet pop of raisins and the smallest hint of maple round out the flavors for a really stunning base to this soup. The chickpeas provide protein and substance. And the mouthwateringly tender roasted eggplant is just divine (and very crave-able).
In fact, this stew is pretty much designed just to show off these roasted eggplants. They are just so good.
Why are these eggplants so good?
Magic! Specifically, the magic of salt. When eggplant is salted and left to stand (for 30 minutes to an hour) before cooking, it becomes tender and flavorful. The salt draws the water out of the vegetable–concentrating the flavor and tenderizing the “meat” of the eggplant.
Don’t skimp on the salt for this process either. You will wash it off after so be generous and make sure every surface is well coated. I usually use around 2 teaspoons for a medium eggplant.
Moroccan Chickpea Stew with Tender Roasted Eggplant
Wash and cut the eggplant into very large chunks--roughly 2" cubes. Toss the cubes with 2 teaspoons fine salt until all sides of each cube are coated. Let the eggplant stand for at least 30 minutes (and up to an hour). You'll know they are ready when they are quite wet and a bit softer to the touch.
Preheat the oven to 450 F. Then dice the onions and mince the garlic.
Next, start on the stew. Warm a heavy-bottomed pot (I like to use a dutch oven) over medium-high heat. When it's warm, add the diced onion (without oil) and a pinch of salt. The salt will quicken the process of the onions being sauteed--drawing the water out more quickly and browning them faster for a deep rich flavor. Sautee the onions (in the dry skillet) for 10-15 minutes or until they are translucent and slightly browned (but not yet burning to the bottom of the pot).
When the onions are well sauteed, add the spices and extra virgin olive oil. Stir, and sautee the onions, spices, and oil for another 2-3 minutes over medium heat to allow the spices to become infused into the oil. If they begin to smoke, immediately remove from the heat until you add the wet ingredients.
Add the tomatoes, chickpeas, water, and raisins to the pot. Stir, cover, and let simmer another 30 minutes or until everything is warm and tender.
Remove the eggplant from the oven. Add 2/3 of it to the stew along with a handful of the chopped cilantro and 1-2 teaspoons maple syrup. Stir. Adjust spices to taste, and simmer 5 more minutes.
Make the salad while you wait. Combine the chopped cilantro, mint, cucumber, avocado, pomegranate seeds, lime, and salt. Toss together.
Remove from the heat, and garnish with the remaining eggplant and cilantro. Serve with salad and more pomegranate seeds.
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Serving Size Stew & Salad
Servings 2
- Amount Per Serving
- Calories 509
- % Daily Value *
- Total Fat 9g14%
- Cholesterol 0mg
- Potassium 1755mg51%
- Total Carbohydrate 94g32%
- Dietary Fiber 20g80%
- Sugars 40g
- Protein 18g36%
- Vitamin A 150%
- Vitamin C 127%
- Calcium 31%
- Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Wash and cut the eggplant into very large chunks--roughly 2" cubes. Toss the cubes with 2 teaspoons fine salt until all sides of each cube are coated. Let the eggplant stand for at least 30 minutes (and up to an hour). You'll know they are ready when they are quite wet and a bit softer to the touch.
Preheat the oven to 450 F. Then dice the onions and mince the garlic.
Next, start on the stew. Warm a heavy-bottomed pot (I like to use a dutch oven) over medium-high heat. When it's warm, add the diced onion (without oil) and a pinch of salt. The salt will quicken the process of the onions being sauteed--drawing the water out more quickly and browning them faster for a deep rich flavor. Sautee the onions (in the dry skillet) for 10-15 minutes or until they are translucent and slightly browned (but not yet burning to the bottom of the pot).
When the onions are well sauteed, add the spices and extra virgin olive oil. Stir, and sautee the onions, spices, and oil for another 2-3 minutes over medium heat to allow the spices to become infused into the oil. If they begin to smoke, immediately remove from the heat until you add the wet ingredients.
Add the tomatoes, chickpeas, water, and raisins to the pot. Stir, cover, and let simmer another 30 minutes or until everything is warm and tender.
Remove the eggplant from the oven. Add 2/3 of it to the stew along with a handful of the chopped cilantro and 1-2 teaspoons maple syrup. Stir. Adjust spices to taste, and simmer 5 more minutes.
Make the salad while you wait. Combine the chopped cilantro, mint, cucumber, avocado, pomegranate seeds, lime, and salt. Toss together.
Remove from the heat, and garnish with the remaining eggplant and cilantro. Serve with salad and more pomegranate seeds.
