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Moroccan-Style Eggplant and Chickpea Stew

Name: Moroccan-Style Eggplant and Chickpea Stew
Total time: 30 min
Yield: Serves 4
Cuisine: Fusion
Ingredients: 3 Eggplant; 200g Chickpeas; 1 can Canned Tomato; 1 Onion; 2 cloves Garlic; 1 tsp Cumin Powder; a pinch Cinnamon Powder; 2 tbsp Olive Oil

Side Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Eggplant and chickpeas simmered with cumin and cinnamon — a meatless dish inspired by Moroccan tagine.

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📖 The Story Behind This Dish

A Roru original applying Morocco's characteristic sweet-savory pairing of cumin and cinnamon to a simple stew of eggplant and chickpeas — built to feel satisfying with no meat at all.

🌆 Where it's eaten: Hearty enough to serve as a main with bread or rice on the side.

🥕 Ingredients (serves 4)

Eggplant 3
Chickpeas 200g
Canned Tomato 1 can
Onion 1
Garlic 2 cloves
Cumin Powder 1 tsp
Cinnamon Powder a pinch
Olive Oil 2 tbsp

👩‍🍳 Instructions

Cut the eggplant into rough chunks; finely chop the onion and garlic.
Heat olive oil in a pot and cook the onion and garlic.
Add the eggplant and cook until coated in oil.
Add the cumin and cinnamon and let their aroma bloom.
Add the canned tomato and chickpeas, cover, and simmer for about 15 minutes.
Season with salt to finish.

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