Eggplant and Chickpea Tagine
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.
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Prep Time: 10 minutes -
Cook Time: 1 hour
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Total Time: 1 hour 10 minutes
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Yield: 4 servings 1x -
Category: Tagine -
Method: Oven
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Cuisine: Moroccan
- Diet: Vegetarian
Category:
Method:
Cuisine: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
- In a large pot or dutch oven, heat oil, add the onion and cook for 4-5 minutes until tender.
- 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.
- Add cumin, cinnamon, paprika and turmeric to the pot, stir to coat the eggplant and cook for an additional 2 minutes until fragrant.
- Add crushed tomatoes and stock, cover with a lid and simmer for 30 minutes.
- Remove lid, add chickpeas and raisins, stirring it well and simmer for an additional 20 minutes.
- Once cooked, serve with a side of millet or couscous, a dollop of plain yogurt, sliced almonds and some fresh mint.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 296 calories
- Sugar: 23 grams
- Fat: 7 grams
- Carbohydrates: 55 grams
- Fiber: 17 grams
- Protein: 11 grams
Find it online: https://kaynutrition.com/eggplant-chickpea-tagine/