Moroccan Eggplant Chickpea Tagine

This Moroccan Eggplant Chickpea Tagine is a rich, flavorful, and hearty dish with warm Moroccan spices like ras el hanout, cumin, and cinnamon. Served over fragrant cinnamon-scented couscous, it's the perfect plant-based meal for any occasion. The combination of tender eggplant, protein-rich chickpeas, and a medley of aromatic spices makes this dish both satisfying and nourishing.

Why You’ll Love This Recipe

• Packed with flavor – The blend of warm Moroccan spices adds depth and complexity.
• Hearty and filling – Eggplant and chickpeas create a satisfying, protein-rich meal.
• Plant-based and nutritious – This dish is completely vegetarian and can easily be made vegan.
• Perfect for meal prep – It stores well and tastes even better the next day.
• Simple yet impressive – A beautiful and delicious meal that's easy to prepare.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Tagine:

• 1 extra-large eggplant (or two small)
• 2 teaspoons salt
• Bowl of water
• 2–4 tablespoons olive oil (divided) or coconut oil
• 1 medium onion, diced
• 6–8 garlic cloves, rough chopped
• 1 cup celery, chopped
• 1 red bell pepper (or large carrot), chopped
• 1 tablespoon ras el hanout, or more to taste
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ teaspoon cinnamon
• 14-ounce can diced or crushed tomatoes
• ⅓ cup raisins (or chopped dried apricots)
• 1 teaspoon salt, more to taste
• ½ teaspoon pepper
• 14-ounce can chickpeas, drained and rinsed
• 1 cup veggie broth

For the Garnishes:

• Cinnamon-scented couscous
• Flat-leaf parsley, chopped
• Olive oil
• Optional yogurt
• Optional Aleppo chili flakes

For the Cinnamon-Scented Couscous:

• 1 ¾ cups veggie stock
• 1–2 tablespoons olive oil
• 1 small cinnamon stick (or ½ teaspoon ground cinnamon)
• ½ teaspoon cumin
• ½ teaspoon granulated garlic (or onion)
• ½ teaspoon salt, more to taste
• 1 ½ cups dry couscous

Directions

Prep the Eggplant:

1. Quarter the eggplant and cut it into large chunks (about 1 ½ inches).
2. Place the eggplant in a large bowl, cover with water, and stir in the salt.
3. Place a plate over it to keep the eggplant submerged for 20 minutes.
4. Drain and pat dry.

Preheat the Oven:

• Preheat the oven to 375°F (190°C).

Pan-Sear the Eggplant:

1. In a large Dutch oven or ovenproof skillet, heat 2 tablespoons of oil over medium-high heat.
2. In batches, brown the eggplant on two sides until golden, then set them aside.
3. There's no need to cook them through at this stage.

Make the Stew:

1. Add more oil to the pan, then sauté the onion for 2-3 minutes.
2. Add the garlic, celery, and red bell pepper (or carrot), and cook until softened, about 5 minutes.
3. Reduce the heat, then add the spices (ras el hanout, cumin, coriander, cinnamon), canned tomatoes with their juices, raisins, salt, pepper, chickpeas, and veggie broth.
4. Stir to combine and bring to a simmer.

Nestle the Eggplant in the Stew:

1. Add the browned eggplant to the pan and give it a good shake to level the stew.
2. If it seems dry, add a bit of water.
3. Drizzle with a little olive oil, cover tightly, and transfer to the oven.

Bake:

• Bake for 20-25 minutes or until the eggplant is tender and fully cooked.
• While the stew is baking, prepare the couscous.

Prepare the Couscous:

1. In a medium pot, bring the veggie broth, olive oil, spices, and salt to a boil.
2. Stir in the couscous, then cover and remove from heat.
3. Let it stand for 7 minutes, then fluff with a fork and adjust the salt to taste.

Final Adjustments:

1. Once the tagine is out of the oven, remove the lid and taste.
2. Adjust the seasoning by adding more salt, ras el hanout, or water as needed.
3. If the stew is too watery, bake uncovered for a few minutes to reduce.
4. If dry, add a bit of water.

Serve:

• Serve the tagine over the cinnamon-scented couscous.
• Garnish with fresh parsley, a drizzle of olive oil, and a dollop of yogurt if desired.
• Optional: Sprinkle with Aleppo chili flakes for an extra kick.

Servings and Timing

• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Calories per serving: 397 kcal

Variations

• Make it spicier – Add more Aleppo chili flakes or a pinch of cayenne.
• Swap the eggplant – Use zucchini or butternut squash for a different texture.
• Sweetness adjustment – Use dates instead of raisins for a richer sweetness.
• Protein boost – Add tofu or an extra can of chickpeas.
• Grain alternative – Serve with quinoa, rice, or bulgur instead of couscous.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months in a freezer-safe container.
• Reheating: Reheat in a pot over medium heat with a splash of water or in the microwave until warmed through.

FAQs

How can I make this tagine oil-free?

Use a non-stick pan and sauté the vegetables with veggie broth instead of oil.

Can I use fresh tomatoes instead of canned?

Yes, use about 2 cups of chopped fresh tomatoes, but you may need to add extra broth.

What is ras el hanout?

It's a Moroccan spice blend that typically includes cinnamon, cumin, coriander, turmeric, and more.

Can I make this dish in a slow cooker?

Yes! Sauté the aromatics first, then cook everything in a slow cooker on low for 6-7 hours.

What can I use instead of chickpeas?

White beans, lentils, or even tofu can be great substitutes.

Is this dish gluten-free?

Yes, if you serve it with quinoa or rice instead of couscous.

Can I make it ahead of time?

Absolutely! The flavors deepen over time, making it even better the next day.

What side dishes go well with this?

A simple cucumber salad, flatbread, or a side of hummus complements this tagine well.

How do I make the couscous fluffier?

After steaming, fluff with a fork and let it sit uncovered for a few minutes.

Can I add nuts for crunch?

Yes! Toasted almonds or pine nuts make great toppings.

Conclusion

This Moroccan Eggplant Chickpea Tagine is a flavorful, plant-based meal that’s perfect for any occasion. With its rich spices, hearty ingredients, and comforting texture, it’s sure to become a favorite. Whether you make it for a weeknight dinner or a special gathering, this dish delivers bold Moroccan flavors in every bite. Enjoy it fresh or as leftovers—the taste only gets better!