Eggplant and Chickpea Tagine Recipe

There’s something deeply comforting about gathering around a table adorned with vibrant Moroccan decor, sharing a meal that’s not just food, but a journey. Our Eggplant and Chickpea Tagine, brimming with tender eggplant and hearty chickpeas, is layered with aromatic spices that will transport your taste buds to a bustling souk. This dish, vibrant and soulful, is perfect for family gatherings, where stories and flavors intertwine, creating memorable experiences. Let’s embark on this culinary adventure together and bring the exotic warmth of Moroccan cuisine into your home.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1/4 cup dried apricots, chopped
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked couscous or flatbread, for serving

Instructions

1. In a large tagine pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper. Stir and cook for about 1 minute until fragrant.
3. Add the eggplant cubes and chickpeas, stirring to coat them in the spice mixture.
4. Pour in the diced tomatoes and vegetable broth. Add the chopped dried apricots. Stir to combine, then season with salt and pepper to taste.
5. Simmer the mixture over low heat, partly covered, for about 45 minutes, or until the eggplant is tender and the flavors are melded together.
6. Garnish with fresh cilantro before serving.
7. Serve hot with cooked couscous or warm flatbread to soak up the delicious sauce.

Helpful Tips:

• For a richer flavor, let the tagine sit for a few hours or overnight in the fridge before serving. Reheat gently.
• If fresh cilantro isn’t available, fresh parsley makes a great alternative.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Ingredient Substitutions:

If you can’t find dried apricots, dried dates or raisins make a good substitute. You can also use zucchini or bell peppers in addition to or instead of eggplant for variation.

Pairings:

This Eggplant and Chickpea Tagine pairs beautifully with a side of herbed couscous or warm, fluffy flatbread. Serve with a refreshing mint tea or a light, fruity white wine.

At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Eggplant and Chickpea Tagine Recipe inspires you to gather your loved ones and create beautiful meals together. Share your creations with us and spread the love by sharing this recipe with your friends and family. Don’t forget to explore more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter to stay updated with the latest culinary inspirations. Happy cooking!