Eggplant chickpea stew with seasoned yogurt

by Klaraslife

This post is also available in german/deutsch.Eggplant chickpea stew
We are happy that you like our eggplant recipes so much. Yes, this fruit doesn’t make it easy for you. It is best to fry them for a long time, to put them on the grill, in the oven or in the pan. Then it gets a strong and spicy taste. Also make sure to try this eggplant chickpea stew.

Kathrin & Ramin

Eggplant chickpea stew

Auberginen Kichererbsen Eintopf
Auberginen Kichererbsen Eintopf

Eggplant chickpea stew with seasoned yogurt

350g eggplant (egg-shaped and white, alternatively standard eggplant) see tips!
200g canned chickpeas
2 carrots
1 red onion
4 tbsp tomato paste
4 tbsp rapeseed oil
1 tbsp ghee
400-500ml hot water
1 dried lime
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp paprika sweet
1 bay leaf
Sea salt and pepper
Lemon zest
1 pinch of cane sugar
200g yogurt
1/2 tsp cumin
1tsp black sesame seeds
1/2 tsp toasted sesame seeds
salt and pepper

Halve the white eggplants, season with salt, put them in a colander and let them drain for 20-30 minutes, the longer the better. Then rinse and dry.
Preheat the oven to 200 ° C. Drizzle the eggplants with oil and roast in the oven for 30-40 minutes.

In the meantime, heat the oil and ghee in a saucepan and fry the chopped onion in it.
Peel and slice the carrots.
Add the turmeric, paprika powder, cinnamon, pepper, cane sugar and the bay leaf to the saucepan. Then add the tomato paste and fry briefly. Always stir.
Add the hot water and stir well. Now add the rinsed chickpeas, the carrot slices and the dried lime and simmer for about 45 minutes on a low level. Then remove the bay leaf and lime. Add some lemon zest and season with salt. Beware, the eggplants are also salted.
Then remove everything from the heat and add the aubergine halves.
For the yogurt, simply mix all the spices in a bowl with 1 teaspoon of oil and stir in the yogurt.

Tips

Tip 1: we used plum-sized white eggplants.
Tip 2: simply cut normal aubergines into rings and do the same.
Tip 3: you can also use date syrup instead of sugar.
Tip 4: Flatbread and / or fresh coriander / chervil go well with it.
Tip 5: adjust the amount of water so that the consistency is a little thick.

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Eggplant chickpea stew with seasoned yogurt

Course stew
Keyword eggplants
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 Portionen
Author Klaraslife

Ingredients

  • 350 g eggplant egg-shaped and white, alternatively standard eggplant see tips!
  • 200 g canned chickpeas
  • 2 carrots
  • 1 red onion
  • 4 tbsp tomato paste
  • 4 tbsp rapeseed oil
  • 1 tbsp ghee
  • 400-500 ml hot water
  • 1 dried lime
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika sweet
  • 1 bay leaf
  • Sea salt and pepper
  • Lemon zest
  • 1 pinch of cane sugar
  • 200 g yogurt
  • 1/2 tsp cumin
  • 1 tsp black sesame seeds
  • 1/2 tsp toasted sesame seeds
  • salt and pepper

Instructions

  • Halve the white eggplants, season with salt, put them in a colander and let them drain for 20-30 minutes, the longer the better. Then rinse and dry.
  • Preheat the oven to 200 ° C. Drizzle the eggplants with oil and roast in the oven for 30-40 minutes.
  • In the meantime, heat the oil and ghee in a saucepan and fry the chopped onion in it.
  • Peel and slice the carrots.
  • Add the turmeric, paprika powder, cinnamon, pepper, cane sugar and the bay leaf to the saucepan. Then add the tomato paste and fry briefly. Always stir.
  • Add the hot water and stir well. Now add the rinsed chickpeas, the carrot slices and the dried lime and simmer for about 45 minutes on a low level. Then remove the bay leaf and lime. Add some lemon zest and season with salt. Beware, the eggplants are also salted.
  • Then remove everything from the heat and add the aubergine halves.
  • For the yogurt, simply mix all the spices in a bowl with 1 teaspoon of oil and stir in the yogurt.

Notes

Tips
Tip 1: we used plum-sized white eggplants.
Tip 2: simply cut normal aubergines into rings and do the same.
Tip 3: you can also use date syrup instead of sugar.
Tip 4: Flatbread and / or fresh coriander / chervil go well with it.
Tip 5: adjust the amount of water so that the consistency is a little thick.

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©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


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Auberginen Kichererbsen Eintopf und Gewürz-Joghurt - Klara`s Life 10. October 2020 - 19:25

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