Hearty North African Chickpea Stew
with Eggplant & Raisins
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
You’re on your way to filling, fragrant and fun, without any meat involved. Each spoonful brings bite-size eggplant, sweet pepper and chickpeas tied together with Morocco's famed ras el hanout spices (which include whiffs of ginger, rose petals and saffron).
We will send you:
- 15ml Minced garlic
- 14g Parsley
- 1 Eggplant
- 140g Cherry tomatoes
- 1 Sweet pepper
- 100g Couscous
- 398ml Chickpeas (canned)
- 30ml Vegetable demi-glace
- 30g Raisins
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Wheat
You will need:
Medium pot
Oil
Small pot (or kettle)
Strainer
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
1 g
Sodium
710 mg
Total Carb
125 g
Sugars
23 g
Protein
28 g
Fibre
30 g
Preparation
Cook the couscous
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Mise en place
- Meanwhile, medium-dice the eggplant.
- Halve, core and medium-dice the sweet pepper.
- Drain and rinse the chickpeas; mash ½.
- Roughly chop the parsley leaves and stems.
Start the stew
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the tomatoes, sweet pepper and eggplant. Sauté, 3 to 4 min., until beginning to soften.
- Add the garlic and red ras el hanout. Sauté, 30 sec. to 1 min., until fragrant.
- Add the raisins, 1 ¼ cups water (double for 4 portions), the demi-glace and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until tender.
Finish the stew
- To the pot of stew, add the chickpeas and cook, stirring often, 2 to 3 min., until combined and thickened.
Plate your dish
- Divide the couscous between your bowls.
- Top with the stew.
- Garnish with the parsley. Bon appétit!
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