Moroccan inspired savory eggplant & chickpea stew: Cozy, comfort from a far away place!
Jump to Recipe
Sometimes I get into a subconscious routine where I make the same 3-4 dishes all the time. agh. I get kitchen block and literally can’t think of any other dishes. I read an article a while back that said when people try something new it triggers the same brain activity as someone falling in passionate new love. That feeling of excitement and happiness is achieved by something as simple as trying something different.
It doesn’t have to be something over the top and crazy, but even something as simple as trying an unfamiliar vegetable, cooking an exotic dish, trying a foreign restaurant, reading a new book, driving home using an unexplored route, watching a different show, meeting new people, playing a different sport, you get the idea. It could be a simple change that makes you feel new and refreshed. Since reading that article I try to make a conscious effort of pushing myself out of my comfort zone and trying something new, so obviously when I start to recognize that I’m getting into a kitchen routine I immediately do two things; 1) call my mom, and 2) go to Pinterest.
Hmmmm, so many options, but what could be better than a delicious exotic vegetarian stew!
I’ll usually find a vegetable and a protein that I have at home and first i’ll ask my mom what she thinks I should make. (Which is how I came about making this dish) If my mom and I are both having kitchen block, I then turn to Pinterest. In the search bar, I’ll type in my vegetable and protein and see what comes up. Trying new recipes, especially ones that end up tasting amazing is such a fun feeling!
This particular dish actually happens to be a favorite of mine that I’ve somehow forgotten about and haven’t made in a while! I have a feeling it’s going straight into my subconscious of routine dishes to make in the next few weeks lol. It’s simple, it’s tasty, and it’s healthy (if you choose to bake the eggplants of course 🙂 The texture of the slightly crunchy chickpeas against the soft flavorful eggplant is so good!
- 2 tablespoon olive oil
- 1 eggplant cut into wedges
- 1 small onion cut into slices
- 1 small tomato diced
- 1 jalapeno diced (optional)
- 1 cup chickpeas (from a can drained from liquid or if using raw chickpeas, soak them overnight)
- 1 8 oz can of tomato sauce
- 1/2 cup of chicken or vegetable broth
- Peel and cut the eggplant into wedges
- Place eggplant on paper towel and pour salt on them
- Let them sit for 10 minutes to drain the excess liquid from them (if you skip this step, the excess liquid from the eggplant will water down the dish and it won't taste as flavorful)
- Then wash the salt off and pat dry
- Brown eggplants in oil for 3-4 minutes (do not fully cook because they still need to cook later and you don't want to overcook them)
- Remove eggplant and sautee onions in 1 tablespoon oil until lightly browned 2-3 minutes
- Add browned eggplant, tomato, jalapeño, chickpeas and salt & pepper
- Let them sauté together for a few minutes
- Add broth and tomato sauce and bring to a light boil
- Reduce heat and cover for 10-14 minutes
- Serve with rice or pita bread
This sounds and looks delicious! I laughed when I read the part about the protein + vegetable + calling mom to see what she thinks I can make because I do the same exact thing ???? ❤️. It’s the best inspiration.
Nadia Hubbi says
lol we’re in each others head! yes, they are the best inspiration, i don’t know how they do it all!