Moroccan Chickpea Casserole Recipe

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