Aubergine Eggplant And Chickpea Tagine Recipe

Ingredients for Aubergine Eggplant And Chickpea Tagine

• Olive Oil
• 1 large onion, chopped
• Celery Ribs
• 1 leek, chopped
• Garlic Cloves
• Ground Cumin
• Coriander
• Cinnamon
• 1 (28 ounce) can crushed tomatoes
• Aubergine
• Red Peppers
• Yellow Peppers
• Vegetable Stock Powder
• 1 (15 ounce) can chickpeas, drained and rinsed
• Fresh Basil Leaf
• Fresh Coriander Leaves

How to Make Aubergine Eggplant And Chickpea Tagine

1. Heat 2 tablespoons of olive oil in a tagine or large oven-safe casserole dish over medium-low heat.
2. Add 1 chopped onion, 2 chopped celery stalks, 1 chopped leek, and 2 cloves minced garlic. Cook for 2 minutes, until softened.
3. 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.
4. In a small bowl, whisk together 2 cups vegetable broth with 2 tablespoons of boiling water. Pour into the tagine/casserole dish.
5. Reduce heat to low, cover, and simmer for 40-50 minutes, or until the eggplant is tender.
6. Add 1 (15 ounce) can chickpeas (drained and rinsed) and cook for a further 5 minutes.
7. Stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley. Serve hot over brown rice.