Moroccan Chickpea Casserole recipe

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Ingredients

2 tablespoons olive oil
2 onions, minced
4 cloves garlic, chopped
2 eggplants, cut into chunks
1 red chile pepper, chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds, lightly crushed
1 teaspoon saffron threads
1 teaspoon salt
4 cups drained and rinsed canned chickpeas
½ cup pitted large green olives
½ cup basmati rice
1 thin-skinned lemon, thinly sliced
2 ½ cups vegetable broth
¼ cup chopped fresh cilantro, or to taste

Nutrition Info

387.5 calories
carbohydrate: 68.6 g
cholesterol: : -
fat: 9.3 g
fiber: 15.9 g
protein: 12.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1406.9 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt, cook until eggplant starts to soften, about 5 minutes.

  2. Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

Recipe Yield

6 servings

Recipe Note

Flavorful dish that does a decent job of hiding eggplant's texture.

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