Social-Feeds-Cookbook-2016

ChiCkpeas And EgGPlaNt
By @libertybrowne
Cooking difficulty: easy
25 minutes
Serves 4
“This easy recipe is one of my favourite weeknight meals. I think chickpeas and
eggplant are a match made in heaven, and the preserved lemon enhances the flavour
with an aromatic citrus burst.”
Ingredients
Method
350g eggplant, cut roughly into
2cm pieces
3 tbs olive oil, plus more to serve
150g onion, roughly chopped
1 tbs preserved lemon rind, rinsed and
finely chopped (plus more to serve)
2 garlic cloves, finely chopped
1 small bunch of coriander, stems
finely chopped and leaves reserved
¼ tsp red chilli flakes (or more if
desired)
3 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp sea salt (plus more to taste)
2 400g tins of crushed tomatoes
240g or 1 ½ cups cooked chickpeas
In a fry pan over high heat, cook the eggplant in 2 tablespoons of the olive oil for 5
minutes until mostly cooked. Then add the onion and 1 more tbs of oil and cook for a
further 2 minutes, until golden and the eggplant is cooked through.
Add the preserved lemon rind, garlic, coriander stems, spices, and salt, and cook for
another 30 seconds to 1 minute or until fragrant, before adding the tomatoes and
chickpeas. Bring to boil and then lower to a simmer for 10 minutes. Taste and add
additional salt, if desired.
Finish with a good drizzle of olive oil, more preserved lemon and the reserved
coriander leaves. Serve with flat breads, roasted potatoes, your favourite cooked
grain, or as part of a Moroccan-style spread-
Maker’s note
48
“This a seasonal recipe inspired by Victoria’s strong multicultural influence, part of
what makes living and dining out in Melbourne so great! Lemons are grown all over
Melbourne’s backyards, and preserving them is an exciting way to use them year round.”