Moroccan Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.
• 3 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.