Aubergine Eggplant And Chickpea Tagine Recipe

Experience the rich, aromatic flavors of Morocco with this vibrant Aubergine Eggplant & Chickpea Tagine! This hearty casserole, traditionally cooked in a tagine (but a Dutch oven or casserole dish works perfectly), boasts tender eggplant, chickpeas, and warming spices. Served over fluffy brown rice, it's a complete and satisfying meal perfect for a weeknight dinner or a special occasion. Get ready for a culinary adventure!

Prep Time 20 mins

Cook Time 75 mins

Calories 281.2 kcal

Protein 19g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Aubergine Eggplant And Chickpea Tagine

2 tablespoons olive oil
1 chopped onion
2 chopped celery stalks
1 chopped leek
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 large eggplant (about 1 pound), diced
1 bell pepper (any color), diced
N/A - choice for '1 bell pepper (any color)'
2 cups vegetable broth
1 (15 ounce) can chickpeas, drained and rinsed
N/A - not found in recipe
1/4 cup chopped fresh cilantro
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
2 tablespoons boiling water
1/4 cup chopped fresh parsley

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How to Make Aubergine Eggplant And Chickpea Tagine

Heat 2 tablespoons of olive oil in a tagine or large oven-safe casserole dish over medium-low heat.
Add 1 chopped onion, 2 chopped celery stalks, 1 chopped leek, and 2 cloves minced garlic. Cook for 2 minutes, until softened.
Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1 (28 ounce) can crushed tomatoes, 1 large diced eggplant (about 1 pound), and 1 diced bell pepper (any color). Cook for 3 minutes, stirring occasionally.
In a small bowl, whisk together 2 cups vegetable broth with 2 tablespoons of boiling water. Pour into the tagine/casserole dish.
Reduce heat to low, cover, and simmer for 40-50 minutes, or until the eggplant is tender.
Add 1 (15 ounce) can chickpeas (drained and rinsed) and cook for a further 5 minutes.
Stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley. Serve hot over brown rice.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

44g

Fat

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes Mediterranean African Moroccan Healthy Vegetarian Vegan Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beans Vegetarian Dietary 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Aubergine Eggplant And Chickpea Tagine?

Aubergine Eggplant And Chickpea Tagine takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Aubergine Eggplant And Chickpea Tagine?

Aubergine Eggplant And Chickpea Tagine has approximately 281.2 calories per serving, with about 19 g protein, 17 g carbohydrates and 8 g fat.

What ingredients do I need for Aubergine Eggplant And Chickpea Tagine?

The key ingredients for Aubergine Eggplant And Chickpea Tagine are Olive Oil, Onions, Celery Ribs, Leek, Garlic Cloves, Ground Cumin. See the full list with measurements above.