Creado con IA
Moroccan-Style Mushroom and Aubergine Chickpea Stew
60 min 486 kcal por ración Fácil
Ingredientes
4 Raciones
- Olive oil30 ml
- Onion, diced200 g
- Garlic, minced18 g
- Mushrooms, quartered500 g
- Aubergine, cubed500 g
- Courgette, sliced400 g
- Canned tomatoes800 g
- Potatoes, cubed600 g
- Cooked chickpeas, drained300 g
- Tomato paste60 g
- Ground cumin5 g
- Smoked paprika5 g
- Ground coriander3 g
- Ground cinnamon2 g
- Vegetable stock500 ml
- Lemon100 g
- Fresh parsley, chopped10 g
- Salt6 g
Preparación
- 1
Heat the olive oil in a large, heavy-based pot over medium heat.
- 2
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- 3
Add the minced garlic and cook for 1 minute, stirring continuously until fragrant.
- 4
Add the quartered mushrooms and cook over medium-high heat for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 5
Add the cubed aubergine and sliced courgette. Cook for another 6–8 minutes, stirring regularly, until the vegetables begin to soften.
- 6
Stir in the tomato paste, ground cumin, smoked paprika, ground coriander, and ground cinnamon. Cook for 1–2 minutes to toast the spices and caramelize the tomato paste slightly.
- 7
Add the canned tomatoes, cubed potatoes, drained chickpeas, vegetable stock, and salt. Stir thoroughly and bring the stew to a gentle boil.
- 8
Reduce the heat to low, cover the pot partially, and simmer for 30–40 minutes. Stir occasionally and cook until the potatoes and aubergine are tender and the sauce has thickened. Add a small amount of water if the stew becomes too thick before the potatoes are cooked.
