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Recipes - moroccan casserole

Recipe Name

moroccan casserole

Submitted by Guest
Recipe Description eggplant and garbanzo
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 50 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
largeOnion, chopped
1
eggplant, unpeeled (approx 1-1/4 lb)Eggplant
2
clovesgarlic minced
1
teaspoonSpices, ground cumin
1
teaspoonground ginger
1
teaspoonPaprika
1
teaspoonallspice, ground
3
cans (15 oz)Tomato products, canned, diced
1
1/2
cupsChickpeas (garbanzo beans, bengal gram), mature se
2
small box (1.5 oz)raisins, seedless
1
tablespooncilantro, fresh, chopped
3
tablespoonsparsley, chopped
Steps
Sequence Step
1Heat the stock or water in a flameproof casserole. Add the onions and cook, stirring occasionally, for 5 minutes, until soft.
2Add the aubergine, cover and cook for a further 5 minutes.
3Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute.
4Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley. Season with salt and black pepper bring to the boil and simmer for 45 minutes. Adapted from "The Book of One-pot Cooking" by mary Reader






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