Spiced Moroccan eggplant stew with hearth roasted tomatoes, chickpeas, inexperienced bell peppers and tons of taste. My sister flew in late final night time and I shocked her with this scrumptious wholesome meal after a protracted day of touring. There’s nothing I really like greater than displaying my love by way of meals ❤️
INGREDIENTS
three massive eggplant, diced
2 inexperienced bell peppers, diced
1 can of chickpeas, rinsed
1 28 ozcan of fireplace roasted tomatoes
1 white onion, chopped
1 bunch of recent parsley
1 cup veggie or hen broth
1 tbsp smoked paprika
2 tbsp harissa
1 tsp salt and pepper
1 tbsp smoked maple syrup (non-compulsory)
three cups quinoa, cooked per package deal
RECIPE
Lay diced eggplant out on baking sheet and sprinkle with salt. Let eggplant sweat for 30 minutes then dab to dry. Preheat oven to 350 and prepare dinner for 30 minutes flipping midway by way of. In the meantime, add olive oil to massive pot and warmth to medium excessive. Add onions and stir for five minutes. Add bell peppers and stir for an additional few minutes. Add seasonings and stir. Add 1 cup of veggie or hen broth. Let simmer for five minutes then add hearth roasted tomatoes with all additional sauce. Cowl and simmer for 10 minutes. As soon as eggplant is cooked add to pot and let prepare dinner one other 10 minutes. Add chickpeas and recent parsley and take away from warmth. Serve over quinoa and possibility so as to add floor turkey!