Moroccan Casserole

Name: Moroccan Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 large eggplant, cut into chunks; 2 garlic cloves, crushed; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon ground allspice; 3 (14 ounce) cans crushed tomatoes; 1 (16 ounce) can chickpeas, drained; 1/2 cup raisins; 1 tablespoon fresh cilantro, chopped; 3 tablespoons fresh parsley, chopped; salt and pepper

Submitted by hipbonez

"I thought it looked tasty. Found it in an old cook book."

Download

Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 4-6

ingredients

2 tablespoons olive oil
1 large onion, chopped
1 large eggplant, cut into chunks
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon ground allspice
3 (14 ounce) cans crushed tomatoes
1 (16 ounce) can chickpeas, drained
¹⁄₂ cup raisins
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh parsley, chopped
salt and pepper

directions

Heat oil in a flameproof casserole dish. Add onion and cook, stirring occasionally, 5 minutes, or until soft. Add eggplant, cover and cook 5 minutes.
Add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.
Stir in tomatoes, chickpeas, raisins, cilantro and parsley. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 45 minutes or until vegetables are tender. Serve hot.

Questions & Replies

Got a question? Share it with the community!

Reviews

oh yeah! we absolutely loved this. i used 2 smallish eggplants & 1 28 oz can crushed tomatoes. I think next time I'll use more chickpeas & call it dinner. The leftovers were spectacular topped with poached eggs, too. :) Made for NA/ME Travels to Morocco 12/12.

Elmotoo