Recipe Name moroccan casserole Submitted by Guest Recipe Description eggplant and garbanzo Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 50 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 large Onion, chopped 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant 2 cloves garlic minced 1 teaspoon Spices, ground cumin 1 teaspoon ground ginger 1 teaspoon Paprika 1 teaspoon allspice, ground 3 cans (15 oz) Tomato products, canned, diced 1 1/2 cups Chickpeas (garbanzo beans, bengal gram), mature se 2 small box (1.5 oz) raisins, seedless 1 tablespoon cilantro, fresh, chopped 3 tablespoons parsley, chopped Steps Sequence Step 1 Heat the stock or water in a flameproof casserole. Add the onions and cook, stirring occasionally, for 5 minutes, until soft. 2 Add the aubergine, cover and cook for a further 5 minutes. 3 Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute. 4 Stir 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