Moroccan Aubergine & Chickpea Stew


I wanted to share this post real quickly in case you are looking for a new recipe to try over the weekend. We made this for lunch earlier this week. Even if it was slightly over-ambitious as a lunch project, it did tick all the right boxes for a late november meal and we are pretty sure it is something you will appreciate as well. Both Luise and I love Moroccan flavors. Admittedly, our approach isn’t strictly traditional, we usually just throw a whole bunch of Moroccan-ish ingredients, like mint + cinnamon + cumin + raisins + pomegranate seeds + lemon + almonds into the same dish and then call it Moroccan. That is also exactly what we have done here. This Aubergine & Chickpea Stew is kind of like a winter version of our (favorite) Moroccan salad recipe from Green Kitchen Travels. It’s warm and comfy with large chunks of slow-cooked aubergine, super flavorful with sweetness from cinnamon, saffron and raisins, has crunchy toasted almonds on top and freshness from mint, yogurt and pomegranate seeds. If you skip the yogurt on top, it’s also entirely vegan. We have had it for lunch and dinner three times this week and we are still not tired of it (eh, well maybe just a tiny bit).


Saffron is actually used as a Christmas spice in Sweden, so in case you are looking for an untraditional Christmas dinner, I think this would be a pretty great option. Especially with those pretty jewel-like pomegranate seeds on top. Our recipe is perfect for 4 persons but it can easily be doubled if you are cooking for a crowd, just use a large saucepan.


Moroccan Aubergine & Chickpea Stew
Serves 4 

2 tbsp coconut oil or olive oil
2 onions, peeled
3 garlic cloves, peeled
1 large chunk fresh ginger
1 aubergine, cut into large chunks (splash water)
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground paprika
1 tsp sea salt
3 tbsp tomato paste
1  x 14 oz / 400 g tin crushed tomatoes
3 cups vegetable stock
1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas)
3/4 cup / 100 g yellow or brown raisins
1 lemon, zest (save the rest of the lemon for the salad) 

Cooked Millet
1 cup / 200 g uncooked millet
2 cups / 500 ml water
1/2 tsp sea salt

Lemon, Avocado & Herb Salad
2 large ripe avocados, cut in half, destoned and flesh scooped out
1 large handful flat-leaf parsley (or coriander/cilantro), coarsely chopped
1 large handful mint leaves, coarsely chopped
1 lemon, juice
2 tbsp cold-pressed olive oil
sea salt & ground pepper

To Serve
1/2 cup / 75 g toasted almonds*, coarsely chopped
1/2 pomegranate, seeds
1/2 cup / 120 ml Turkish yogurt

Add oil to a large saucepan on medium heat. Cut the first onion in large chunks and the second one finely, along with the garlic. Add them all to the pan and let sauté for about 10 minutes or until soft. Meanwhile cut the aubergine into bite-size chunks. Add it to the pan along with all the spices and tomato paste. Let fry for 5-6 minutes, stirring occasionally. Add a splash of water or oil if the spices begin to burn against the bottom of the pan. Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally. Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the aubergines are soft and tender. Meanwhile, add the millet to a medium-sized sauce pan and dry-toast on low heat for 2-3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8-9 minutes. Take it off the heat and let sit for a few minutes to absorb all the water. Add the remaining raisins and use a fork to integrate the raisins and fluff the millet. Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and placing them in a bowl along with the pomegranate seeds. Whisk together lemon juice, oil, salt and pepper, add it to the bowl and toss. Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds and yogurt on top. Enjoy!


Baked Pumpkin French Toast

Baked Pumpkin French Toast | @naturallyella
I love having people stay at our house during the holidays. I feel like it adds to the overall hum of excitement and gives me an excuse to cook recipes I wouldn’t normally cook for a small family. I love french toast but it’s not always the most feasible thing to make for a crowd. However, this baked pumpkin french toast takes my favorite flavors/textures and turns it into an easy meal that can feed a crowd! Read more and see the recipe.

The post Baked Pumpkin French Toast appeared first on Naturally Ella.

Vegan Thanksgiving Recipe Round-Up

Vegan Thanksgiving Recipe Round-Up

It’s here! Thanksgiving week has arrived and I’m so excited to share my round-up of recipes to make your day delicious.

I cover all the bases: Appetizers + Snacks, Sides, Mains, Desserts, and Drinks. If you’d like some breakfast inspiration, check out last year’s guide or our Breakfast section on the blog. Let’s dig in!

Appetizers & Snacks //

1. Roasted Beet Hummus // 2. Spicy Vegan Cheese Ball // 3.

Continue to Vegan Thanksgiving Recipe Round-Up from Minimalist Baker →

Shaved Brussels Sprout Salad with Manchego

Shaved Brussels Sprout Salad with Manchego | @naturallyella

With every holiday meal, I love having a salad. It’s an easy win, providing a bit of lightness to an otherwise heavy meal. Plus, it can be a fun way to showcase ingredients in a new way. While I love roasted Brussels sprouts, shaving and serving them raw makes for a lovely salad. Add a few classic fall flavors and this shaved Brussels sprout salad can fit with almost any Thanksgiving meal. This salad is also better when made ahead of time, leaving more time closer to the meal!

Read more and see the recipe.

The post Shaved Brussels Sprout Salad with Manchego appeared first on Naturally Ella.

Vegan Cornbread Stuffing

Vegan Cornbread Stuffing

Stuffing: You either love it or you hate it. Unless, that is, we’re talking cornbread stuffing.

Who doesn’t like cornbread? That’s why this hearty, flavorful, 10-ingredient stuffing is the perfect side for your Thanksgiving spread.

Can you believe this is the 8th (!!) and final recipe of my Thanksgiving Week Extravaganza? We’re going out with a bang with this wholesome, hearty, colorful stuffing.

Continue to Vegan Cornbread Stuffing from Minimalist Baker →