Save to your scrapbook
Chickpea and Aubergine Casserole with Preserved Lemons
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 May 2006.
Average user rating