Description
This Moroccan Eggplant Chickpea Tagine is a flavorful and hearty plant-based meal filled with aromatic Moroccan spices like ras el hanout, cumin, and cinnamon. Served over cinnamon-scented couscous, it’s a nourishing and satisfying dish that’s perfect for any occasion. The combination of tender eggplant, chickpeas, and a medley of spices makes this tagine a delicious, nutritious, and filling option for vegans and vegetarians alike.
Ingredients
Ingredients:
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
Instructions
Instructions:
-
Prep the Eggplant:
- Quarter the eggplant and cut it into large chunks.
- Place the eggplant in a large bowl, cover with water, and stir in the salt.
- Place a plate over it to keep the eggplant submerged for 20 minutes.
- Drain and pat dry.
-
Preheat the Oven:
- Preheat the oven to 375°F (190°C).
-
Pan-Sear the Eggplant:
- In a large Dutch oven or ovenproof skillet, heat 2 tablespoons of oil over medium-high heat.
- Brown the eggplant on two sides in batches, then set them aside.
-
Make the Stew:
- Add more oil to the pan, sauté the onion for 2-3 minutes.
- Add garlic, celery, and bell pepper (or carrot), cook for about 5 minutes.
- Reduce heat, add spices, tomatoes with juices, raisins, salt, pepper, chickpeas, and veggie broth. Stir to combine, simmer.
-
Nestle the Eggplant in the Stew:
- Add the browned eggplant to the pan, level the stew, adding water if needed.
- Drizzle with olive oil, cover, and transfer to the oven.
-
Bake:
- Bake for 20-25 minutes or until the eggplant is tender.
-
Prepare the Couscous:
- Bring veggie stock, olive oil, spices, and salt to a boil.
- Stir in couscous, cover, remove from heat. Let it stand for 7 minutes, fluff with a fork.
-
Final Adjustments:
- Once the tagine is out of the oven, adjust seasoning with salt or ras el hanout. Add water if needed.
-
Serve:
- Serve the tagine over cinnamon-scented couscous, garnish with parsley, olive oil, and yogurt if desired. Optionally, sprinkle with Aleppo chili flakes.
Notes
- Make it spicier with more Aleppo chili flakes or cayenne.
- Swap eggplant for zucchini or butternut squash.
- Sweeten with dates instead of raisins.
- Add tofu or extra chickpeas for a protein boost.
- Serve with quinoa, rice, or bulgur instead of couscous.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Moroccan
