Eggplant and Chickpea Tagine
This eggplant and chickpea tagine is a slow-simmered stew infused with Moroccan spices, tender eggplant, protein-rich chickpeas, and sweet tomatoes. It’s fragrant with cinnamon, cumin, and garlic, balanced with lemon and fresh herbs — perfect served over couscous, quinoa, or warm flatbread.
Time:
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
Vegetables & Base:
2 tbsp olive oil
1 medium onion, finely chopped
3–4 cloves garlic, minced
1 medium eggplant, diced (~¾-inch cubes)
1 medium carrot, sliced (optional)
1 red or yellow bell pepper, diced
1 (14 oz / 400g) can chickpeas, drained and rinsed
1 (14 oz / 400g) can crushed tomatoes (or 2 cups fresh chopped tomatoes)
½ cup vegetable broth or water
Spices:
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp smoked paprika
¼ tsp turmeric (optional)
⅛ tsp cayenne pepper (optional)
Salt and pepper, to taste
Finish & Garnish:
1 tbsp lemon juice (or preserved lemon, chopped)
2 tbsp raisins or chopped dried apricots (optional, for sweetness)
2 tbsp fresh parsley or cilantro, chopped
Optional: toasted almonds, for garnish
Instructions:
1. Saute aromatics:
In a deep skillet or tagine pot, heat olive oil over medium heat.
Add onion and sauté for 5 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
2. Cook vegetables:
Add eggplant, carrot, and bell pepper.
Cook for 5–7 minutes, stirring occasionally, until they start to soften.
3. Add spices & tomatoes:
Stir in cumin, coriander, cinnamon, paprika, turmeric, and cayenne.
Cook 1 minute, then add chickpeas, crushed tomatoes, and broth.
Stir in raisins or dried apricots (if using).
4. Simmer gently:
Cover and simmer on low heat for 30–35 minutes, until eggplant is tender and the sauce has thickened.
Stir occasionally and add a splash of water if it gets too dry.
5. Finish and serve:
Stir in lemon juice and half the herbs.
Taste and adjust salt/spices.
Serve warm, topped with fresh herbs and optional toasted almonds.
Notes & Tips:
Eggplant tip: Salt and rest diced eggplant for 15 minutes before cooking to reduce bitterness, then rinse and pat dry.
Make it spicy: Add harissa paste or more cayenne for extra heat.
Add greens: Stir in baby spinach or kale in the last 5 minutes for added nutrition.
Freezer-friendly: Cool completely and freeze for up to 2 months.
Frequently Asked Questions
Q: What do I serve it with?
A: Perfect with couscous, quinoa, bulgur, or warm pita/flatbread.
Q: Can I use dried chickpeas?
A: Yes, cook them ahead until tender (about 1½ cups cooked).
Q: Is this dish vegan?
A: Yes, completely plant-based and gluten-free if served without bread or with GF sides.
Nutritional Information
Calories: 310 kcal
Protein: 10 g
Carbohydrates: 38 g
Fiber: 10 g
Fat: 12 g
Saturated Fat: 1.5 g
Sodium: 480 mg
Vitamin A: 60% DV
Vitamin C: 90% DV
Iron: 15% DV