Moroccan Chickpea Freekeh Eggplant Skillet

Mmmm! The aroma and flavors of this Moroccan-inspired skillet meal, featuring freekeh (a Middle Eastern whole grain), eggplant, summer squash, peppers, chickpeas, lemons, garlic, dates, olives, and ras el hanout (an essential Moroccan spice blend) is off the charts! It’s easy to make this Moroccan Chickpea Freekeh Eggplant Skillet a completely plant-based meal (you can cook it up in about 35 minutes in just one dish), plus it’s packed with nutrition and forms a meal in one. I really love to serve it with a crisp salad. And it’s excellent the next day, or even to feature as a meal prep recipe.

You can find freekeh at many stores or online (Bob’s Red Mill has an excellent product!). If you can’t find ras el hanout in your store, you can find it in spice shops, online, or *blend your own with cardamom, ginger, mace, allspice, coriander seeds, nutmeg, turmeric, black pepper, cayenne pepper, cloves, and anise seeds.

Moroccan Chickpea Freekeh Eggplant Skillet

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(14 votes, average: 4.50 out of 5)
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4.5 from 14 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

The aroma and flavors of this Moroccan Chickpea Freekeh Eggplant Skillet is off the charts! It’s easy to make this plant-based meal in abut 35 minutes.

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Ingredients

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• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 1 small bell pepper (red, green, yellow or orange), diced
• ½ medium eggplant, diced
• 1 small summer squash (yellow, crookneck, zucchini), diced
• 2 cloves garlic, minced
• 4 dates, chopped
• 1 15-ounce can chickpeas, with liquid
• ¼ cup olives, drained
• 2 teaspoons ras el hanout spice blend*
• 1 ½ cups uncooked freekeh
• ½ lemon, juiced
• 2 cups vegetable broth
• 3 tablespoons tomato paste

Garnish:

• ¼ cup fresh parsley, chopped

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Instructions

1. Heat oil in a large skillet or saucepan.
2. Sauté onions, bell pepper, eggplant, squash, and garlic for 4 minutes.
3. Add dates, chickpeas, olives, ras el hanout, and freekeh and sauté for an additional 2 minutes.
4. Add lemon juice, vegetable broth, and tomato paste and simmer, uncovered, over medium heat, stirring occasionally, until grains are tender and liquid is absorbed—about 15-20 minutes. May add additional water to replace that lost to evaporation, should make a thick consistency.
5. Garnish with fresh chopped parsley.
6. Makes 6 servings (about 1 1/4 cups each).

• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Category: Entree
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 382
• Sugar: 18 g
• Sodium: 283 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 69 g
• Fiber: 15 g
• Protein: 16 g

For other plant-based skillet recipes, check out:

Easy Vegetable Tofu Bibimbap Skillet
Thai Tempeh Noodle Skillet

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