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Recipe: Moroccan Chickpea Casserole

Flavorful dish that does a decent job of hiding eggplants texture.

Moroccan Chickpea Casserole 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

  • cup pitted large green olives

  • cup basmati rice

  • 1 thin-skinned lemon, thinly sliced

  • 2? cups vegetable broth

  • cup chopped fresh cilantro, or to taste

How to Make Moroccan Chickpea Casserole

  1. 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.

  2. 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.

Moroccan Chickpea Casserole Nutritions

  • Calories: 387.5 calories

  • Carbohydrate: 68.6 g

  • Cholesterol:

  • Fat: 9.3 g

  • Fiber: 15.9 g

  • Protein: 12.7 g

  • SaturatedFat: 1.2 g

  • ServingSize:

  • Sodium: 1406.9 mg

  • Sugar: 7.6 g

  • TransFat:

  • UnsaturatedFat:

Source: Moroccan Chickpea Casserole

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