Moroccan chickpea and eggplant stew

Welcome to my first meatless Monday recipe. If you eat a plantbased diet all the time as I do this is a great recipe to add to your collection. If your interested in switching to a plantbased diet trying meatless Monday is a great start. This recipe is easy and ready in about 40 minutes or make it Sunday and have it the fridge for a quick after work meal on Monday night. Hope you enjoy it. 


Moroccan spice blend

1 1/2 tsp ground cumin 

1 tsp ground coriander 

1 tsp sweet paprika 

1/4 tsp dried red chillies 

1/4 tsp cinnamon 

Mix your spices together and put aside 

1 large brown onion 

I medium eggplant 

2 carrots and 1 zucchini 

2 crushed garlic cloves 

1 tin crushed tomatoes 

1 tin chickpeas drained and washed 

1/3 cup finely cut capsicum 

1 tbsp tomatoe paste

1 tbsp coconut oil

Wedge of preserved lemon or zest from one lemon and good pinch of salt

Fresh coriander and parsley to serve. Ground black pepper goes well too. 

Firstly prepare your spice blend. Finely slice your preserved lemon. Next chop up your veggies and drain and wash your chickpeas put these aside. 

Melt your coconut oil in a large fry pan then add diced onion and crushed garlic. Fry for a minutes stirring then add your spice blend and stir for a few more minutes. 

Then add your veggies not the chickpeas. Stir for a few minutes until veggies are coated in spices. 

Next add your lemon and tin of crushed tomatoes and your tomato paste also add around 1 3/4 tins of water. Add more water during cooking time if it starts to get dry. 

Turn heat down to a simmer and cook uncovered for about 15 minutes. Stirring as needed. After 15 minutes add chickpeas stir in. Put a lid on fry pan for rest of cooking time stirring occasionally. 

Cook with lid on for about 25 minutes keep checking so it doesn’t stick. A few minutes before you take pan off heat add 2 tbsp of finely chopped parsley. 

Check carrots are cooked before taking off heat. To serve garnish with coriander and a grinding of black pepper. Serve with brown rice and a green veggie. 

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