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Chickpea and Aubergine Casserole with Preserved Lemons
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Along with couscous and lentils, chickpeas are fundamental to many of Morocco's dishes. They feature in tagines, couscous dishes, soups and salads, and are the most common pulse in the country. Many local cooks like to slip off their skins so they break down and thicken the sauce or juice of a dish. Hot chickpeas served in paper cones are also a staple street food.
Typical values per serving:
This recipe was first published in Mon May 01 01:00:00 BST 2006.