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- Moroccan style aubergine with tomatoes and chickpeas
Moroccan style aubergine with tomatoes and chickpeas
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Preparation time:
10 minutes
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Cooking time:
25 minutes
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Ingredients
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Large pinch caster sugar
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450ml vegetable stock
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410g can essential Waitrose chickpeas, drained and rinsed
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2 tbsp essential Waitrose olive oil, plus extra to drizzle
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2 aubergines, cut into 2.5cm cubes
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1 large onion, sliced
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2 tsp Bart Ras El Hanout
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400g can essential Waitrose chopped tomatoes
Method
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Heat the oil in a pan over a low heat
and cook the aubergines and onion for
about 10 minutes, until the onions are soft
and beginning to caramelise. Add the
ras el hanout; once the aromas from the
spice mix have been released, stir in the
remaining ingredients.
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Season and simmer slowly for 15 minutes,
until the chickpeas and aubergines are
tender. Drizzle with olive oil and serve with
toasted pitta bread, rice or couscous.
Comments
Glossary
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Caramelise
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Drizzle
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How to Cook Rice | Types of Rice | Waitrose
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How to Store, Prepare & Cook Aubergine | Waitrose
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How to Store, Prepare & Cook Couscous | Waitrose
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Mix
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Olives
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Onion
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Pinch
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Simmer
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Tender
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This recipe was first published in Thu Apr 01 01:00:00 BST 2010.
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