Eggplant and Chickpea Tagine

A hearty vegetarian meal, this eggplant (aubergine) and chickpea tagine is warmly spiced and the perfect weeknight dinner. This recipe calls for it to be simmered for about 30 minutes, but if you’ve got extra time you can keep it on the stovetop a little longer as it will help enhance the flavour.

The word tagine actually has two different meanings; 1) a type of North African cookware, and 2) a slow-cooked stew made in that traditional cookware. Although tagines are technically always made in an actual tagine, I took a little bit of a shortcut with this recipe and simply made it in a classic pot. Even though eggplant isn’t everyone’s favourite vegetable, I’m convinced that when cooked low and slow in a stew like this, it loses its rubbery texture and takes on a ton of flavour. When selecting eggplants, always pick ones that are very firm and shiny, free of brown spots, soft spots and blemishes.

 The addition of the chickpeas helps to give this eggplant and chickpea tagine some much need plant-based protein so you can be sure you are eating a well-balanced meal.

Eggplant and Chickpea Tagine

Author: Stephanie Kay

This eggplant (aubgerine) and chickpea tagine pairs really well with some cooked millet or couscous to serve, however, it also tastes great on its own.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Category: Tagine
• Method: Oven
• Cuisine: Moroccan
• Diet: Vegetarian

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Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 4 cloves garlic, minced
• 2 eggplants (aubergine), cubed
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 400g can crushed tomatoes
• 1 cup water or vegetable broth
• 400g can chickpeas, strained and rinsed
• 1/4 cup chopped apricots, dates or raisins
• 1 teaspoon sea salt

To Serve (optional):

• Millet or couscous
• Plain Yogurt
• Sliced Almonds
• Fresh mint

Instructions

1. In a large pot or dutch oven, heat oil, add the onion and cook for 4-5 minutes until tender.
2. Add diced eggplant, garlic and a generous pinch of sea salt and cook for 10 minutes until eggplant is tender and has reduced in size to about half its volume.
3. Add cumin, cinnamon, paprika and turmeric to the pot, stir to coat the eggplant and cook for an additional 2 minutes until fragrant.
4. Add crushed tomatoes and stock, cover with a lid and simmer for 30 minutes.
5. Remove lid, add chickpeas and raisins, stirring it well and simmer for an additional 20 minutes.
6. Once cooked, serve with a side of millet or couscous, a dollop of plain yogurt, sliced almonds and some fresh mint.
7. Enjoy!

Nutrition

• Serving Size: 1 serving
• Calories: 296 calories
• Sugar: 23 grams
• Fat: 7 grams
• Carbohydrates: 55 grams
• Fiber: 17 grams
• Protein: 11 grams