MOROCCAN CHICKPEA CASSEROLE

Moroccan Chickpea Casserole image

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

Provided by tradingtrio

Categories Soups, Stews and Chili Recipes Stews

Time 1h5m

Yield 6

Number Of Ingredients 15

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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

Steps:

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.
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.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g