Moroccan-style eggplant, pumpkin, and chickpea curry

Moroccan-style eggplant, pumpkin, and chickpea curry


  • Tablespoons oil
  • 1 medium eggplant, cut into 2cm pieces
  • 2 cups of pumpkin peeled, deseeded, cut into 2cm pieces
  • 1 large brown onion, finely chopped
  • 1 x 420g can chickpeas, rinsed, drained
  • 2 tablespoons Moroccan seasoning
  • 1 cup water
  • 1/4 cup natural yoghurt.


Heat 2 tablespoons of oil in a large frying pan over high heat. Add eggplant. Cook, stirring, for 3 minutes or until golden. Transfer to a bowl.
Heat remaining oil in the pan. Add the pumpkin and onion. Cook, stirring, for 4 minutes.
Stir in eggplant, chickpeas, and seasoning.
Add the water. Reduce heat to medium.
Cook for a further 10 minutes (adding a little more water if necessary), or until the pumpkin is tender.
Stir through yoghurt.

Note: You may like to serve on rice.

 Recipe adapted from

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