Morrocan Eggplant and Chickpea Stew

Hi there! The first of a few new recipe posts from the past few weeks.

Eggplant is a really versatile vegetable, as it can be used in lots of different ways. It can have a strong flavour, but I think that depends a bit on how you cook it, myself. 😉

The recipe:


  • Half of/ one eggplant
  • Half/ One can of chickpeas
  • Teaspoons of garlic to taste
  • Morrocan spice mix
  • One onion
  • Vegetable stock
  • Tomato paste or diced tomatoes
  • Extra vegetables – carrot, corn, greens
  • Oil, for frying
  • Potato/ rice/ pasta/ couscous, to serve with the stew


  • large, flat-bottomed frying pan
  • kitchen spoon
  • kitchen knife
  • chopping board
  • pot for potato/ rice/ pasta


  1. Cut off the ends of the eggplant, than chop into cubes.
  2. Chop the onion roughly.
  3. Coat the frypan with oil and set on the stove at medium heat.
  4. Add the garlic, onion and Morrocan spice mix, with extra chilli or cumin if desired. A handful of mixed herbs would go well here too. Cook until the onions have softened (approx. 4-5 minutes).
  5. Add the eggplant and chickpeas, along with the stock and tomato paste. Bring to a simmer.
  6. Add the extra vegetables and simmer over medium-low heat, covered, for fifteen-twenty minutes, until the eggplant is tender.
  7. Uncover and stir. Depending on preference, you can give it another five minutes or so uncovered if you want it to be less soupy.
  8. Salt and pepper to taste.
  9. Serve over rice / pasta / couscous / potato.



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