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Iranian Eggplant and Chickpea Stew


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Ingredients

4 person(s)

Sauce

  • 1 level tbsp coconut oil
  • 2 cloves garlic clove, Grated
  • 1 piece onion, one onion chopped
  • 1 level teaspoons ground turmeric
  • 1 level tbsp ginger, stem, Grated
  • 0.5 level teaspoons cayenne pepper
  • 320 grams coconut milk
  • 3 can water, Use coconut milk can
  • 1 stick cinnamon quill
  • 250 gram ground almonds
  • 1 portions lemon, Zest and juice
  • 2 pinch salt

Spice

  • 1 level teaspoons cumin seed, ground
  • 1 level teaspoons ground cinnamon
  • 1 level teaspoons ground nutmeg
  • 1 level teaspoons ground tumeric

Stew

  • 1 level tbsp coconut oil
  • 1 --- onion, one onion chopped
  • 3 portion eggplant, 3 medium, cubed
  • 4 cloves garlic clove, Grated
  • 1 --- green capsicum, 1 capsicum diced finely
  • 55 --- ml, orange juice, freshly squeezed
  • 1 cans Canned Chickpeas
  • 225 gram cashew nut, roasted, unsalted
  • 250 grams dates, chopped
  • 250 gram apricot, dried unsulphured, chopped
  • 2 tomatoes, diced
  • 350 gram pessato
  • 1 level tbsp lemon juice
  • 2 level tbsp fresh coriander, chopped
  • 2 pinches salt
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Recipe's preparation

    Roasted Cashews and Almond sauce
  1. Cashews
    If roasting cashews, preheat the oven to 180°C. place in oven for 5 minutes, Stir and place in oven for another 3 min. Remove from oven
  2. Almond sauce
    Place onion and coconut oil in
    100°C , 5min, speed1
    Add garlic and ginger
    100°C , 2min, speed1
    Add Spice mix
    0°C , 40sec, speed1
    Add Coconut milk, Water and Cinnamon quill
    100°C , 15min, speed1
    Remove Cinnamon quill

    REMOVE mixture and put aside to cool down but first stir by hand the Ground almonds, lemon+Zest and salt

    Rinse and Dry
  3. Stew
    Place onion and coconut oil in
    100°C , 5min, speed1
    Add garlic
    100°C , 2min, speed1
    Add Green pepper, orange juice
    100°C , 10min, speed 1
    Add can chickpeas, tomato Pessato, chopped eggplant, lemon juice, coriander, salt, apricots, dates, diced tomatoes
    100°C , 20min, speed1
    Remove the Stew into serving bowl

    Rince and dry

    Top with coconut-almond sauce, roasted cashews and service with rice/couscous/quinoa



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11

Tip

Make the Sauce the night before for extra flavour


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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