Chickpea Tagine with Eggplant
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Chickpea tagine with eggplant is a warm Moroccan stew. This vegan recipe balances spicy, savory, and sweet flavors for a unique bite. Serve it as is or with rice.
Chickpea tagine is a thick, aromatic stew made of spices, harissa paste, eggplant, chickpeas, and dried fruit. The ingredients are then simmered, marring them together in a rich tapestry of sweet, savory, and spice. Each bite layers flavors and textures. Then, every few bites, I get a pop of sweetness from a plump golden raisin!
I created this recipe from what I could remember of one of my favorite restaurants, Mataam Fez. It was a Denver institution for 40 years. Dinner there was an entire experience, from richly layered food to sitting on the floor and belly dancing. For me, and many in Denver, it was an introduction to Moroccan cuisine.
I hope you love this recipe as much as I do! Ruth
Why You Will Love This Recipe
- Main meal filled with North African flavors and pops of sweetness.
- Easily customizable with your favorite vegetables.
- Easy to make in bulk, meal prep, and enjoy all week.
- Make this in an Instant Pot or slowly simmer it in a slow cooker.
Tagines
What is a tagine?
A tagine is a clay pot easily recognizable by its large cone. Moroccan stews simmer slowly in a tagine. The stews are often layered with spices, vegetables, and dried fruits.
Do I need a tagine to make this recipe?
No, you do not need a tagine. In fact, I do not own a tagine. I wish I did, but every time I go to buy one, I think, oh dear, I already have so much stuff, and where can I possibly store it?
Key Ingredients
- Dried Fruit – Dried fruit is popular in Moroccan cooking. I chose dried apricots and golden raisins. They are two of my favorite ingredients, which you will find throughout my blog. Dates and figs are also popular tagine ingredients.
- Eggplant – I chose eggplant because of its contrasting texture with chickpeas. If eggplant is not your favorite vegetable, try bell peppers, carrots, or butternut squash. All of them work well in this recipe.
- Harissa – Harissa paste is a rich, spicy pepper sauce you can add to almost anything. For this recipe, I am using standard red harissa paste. I don’t recommend using green harissa; the flavor wouldn’t complement this recipe. If you want to learn more bout harissa, check out my best harissa substitutions. There is a lot of information about this rich and spicy sauce!
- Spices – Like Turkey and India, Moroccan food reflects its unique location along spice routes. I used common tagine spices to make this recipe (ground cinnamon, ground coriander, ground ginger, smoked paprika, and turmeric). If you feel there are too many spices, you can dial them back. Also, if you omit the spices altogether, add more harissa. It makes everything taste better!
Step-by-Step Instructions
Prepare the Eggplant
- Preheat the oven to 425°F (220°C).
- Cut the eggplant into one-inch cubes.
- Toss the eggplant cubes with 2 tablespoons of olive oil, a pinch of salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender.
Sauté the Onions and Garlic
- Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute, until fragrant.
Bloom the Spices
- Add the cinnamon, coriander, ginger, smoked paprika, and turmeric. Stir for 30 seconds, just long enough to toast the spices.
Combine the Ingredients
- Stir in the harissa paste, chopped apricots, and golden raisins. Add the diced tomatoes and vegetable broth. Bring to a slow simmer.
- Stir in the roasted eggplant and chickpeas. Cover and simmer for 15 to 20 minutes to allow the flavors to marry.
Serve and Garnish
- Ladle the tagine into bowls. Squeeze a little lemon over the top. Add salt and pepper as desired. Serve as is, or with rice or couscous on the side, garnished with pistachios, almonds, and/or parsley.
Preserved Lemon
- Preserved lemon is a classic Moroccan ingredient, typically added to a tagine. Add 1-2 tablespoons per serving. I use the Mina brand. If you want to make it at home, plan ahead; preserved lemon needs to rest for 2-3 weeks before you can use it.
Personalize This Recipe
- Personalize your chickpea tagine by substituting your favorite vegetables and dried fruits. Ideas include butternut squash, sweet potato, kale, spinach, zucchini, bell peppers, cauliflower, figs, and/or dates. As long as you like the flavor, you cannot go wrong.
- Add one cup of coconut cream to make this recipe creamy!
- Keep the spices simple by using ras el hanout, a popular Middle Eastern spice blend, instead of the spice mix listed in the recipe.
Diet Modifications
- Whole food plant-based: Toss the eggplant and saute the onions in vegetable broth instead of olive oil to make this recipe WFPB.
- Gluten-free: This recipe is naturally gluten-free. However, as pictured, it has rice. If you want a grain, try quinoa or sorghum.
Perfect Pairings
Frequently Asked Questions
If you tried this vegan chickpea tagine recipe, or any other recipe on my blog, leave a star rating and tell me how it went in the comments below.
Chickpea Tagine with Eggplant
Chickpea tagine with eggplant is a warm Moroccan stew. This vegan recipe balances spicy, savory, and sweet flavors, making each bite unique. Serve it as is or with rice on the side.
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Servings: 6 Servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Equipment
- 1 dutch oven
Ingredients
- 2 medium eggplants – cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tsp turmeric
- 3 tbsp harissa paste
- ½ cup dried apricots, chopped
- ¼ cup golden raisins
- 30 oz (2 cans) cooked chickpeas, drained and rinsed
- 14 oz (1 can) diced tomatoes
- 2 cups vegetable broth
- salt and pepper to taste
Instructions
Prepare the Eggplant
- Preheat the oven to 425°F (220°C). Cut the eggplant into one-inch cubes. Toss the eggplant cubes with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender.
Sauté the Onions and Garlic
- Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute, until fragrant.
Bloom the Spices
- Add the cinnamon, coriander, ginger, smoked paprika, and turmeric. Stir for 30 seconds, just long enough to toast the spices.
Combine the Ingredients
- Stir in the harissa paste, chopped apricots, and golden raisins. Add the diced tomatoes and vegetable broth. Bring to a slow simmer.
- Stir in the roasted eggplant and chickpeas. Cover and simmer for 15-20 minutes to allow the flavors to marry.
Serve and Garnish
- Ladle the tagine into bowls. Add salt and pepper as desired. Serve as is or with rice or couscous on the side, garnished with pistachios, almonds, and/or parsley.
Notes
Storage and reheating instructions: Allow the tagine to cool. Store in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. Reheat in a pot over low heat. Add a splash of water or vegetable broth as needed.
Nutrition
Calories: 416kcal | Carbohydrates: 68g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 437mg | Potassium: 1152mg | Fiber: 18g | Sugar: 26g | Vitamin A: 926IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 6mg
