Moroccan Chickpea Casserole

Chickpeas and eggplant are the stars of this hearty vegetarian casserole made with Moroccan spices like cumin, coriander, and saffron.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 388 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 onions, minced
• 4 cloves garlic, chopped
• 2 teaspoons cumin seeds
• 2 ½ cups vegetable broth
• ¼ cup chopped fresh cilantro, or to taste
• 1 red chile pepper, chopped
• 1 teaspoon saffron threads
• ½ cup Basmati rice
• 2 eggplants, cut into chunks
• 2 teaspoons coriander seeds, lightly crushed
• 4 cups drained and rinsed canned chickpeas
• ½ cup pitted large green olives
• 1 thin-skinned lemon, thinly sliced

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.

Step 2

Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.