Aubergine Eggplant And Chickpea Tagine Recipe

Name: Aubergine Eggplant And Chickpea Tagine
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 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

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

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. 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