Ingredients:
2 teaspoons vegetable oil
2 cups onions, chopped
2 large garlic cloves, crushed
1 cup carrots, sliced crosswise 1/8 inch thick
1 large green bell peppers, cut into 1/4 inch strips
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup water
1 medium eggplants, peeled and cut into 1/4 inch cubes ( about 4 cups)
1/2 cup raisins
1 (1 lb) can chickpeas, rinsed and drained ( or 2 cups of cooked chick peas)
Directions:
In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
Stir mixture occasionally while cooking.
Serve this stew over couscous, rice or cooked grains.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.