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.
Servings: 6 Servings
Calories: 416kcal
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).
- 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 15-20 minutes to allow the flavors to mary.
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 and garnished with pistachios, almonds, and/or parsley on top.
Notes
Storing 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 an appropriate-sized 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