1h 5mChickpea Eggplant Tagine
A fragrant stovetop chickpea and eggplant stew with carrots, tomatoes, dried apricots, and fluffy couscous. Layered spices and a gentle simmer make it batch-friendly for a weekend-style plant-based meal.
Shopping options
Cook this recipe
- low-sodium vegetable broth-3.5 cups
- tomatoes-28 ounces
- garlic cloves-4 cloves
- eggplant-1.5 lb
- carrots-3 medium
- yellow onion-5.29 ounces
- canned chickpeas-2 cans
- couscous-1.5 cups
- dried apricots-0.75 cups
- olive oil-3 tbsp
- fresh lemon juice-2 tbsp
- ground cumin-2 tsp
- paprika-2 tsp
- salt-1.5 tsp
- ground cinnamon-0.5 tsp
Heat the olive oil in a large pot over medium heat, then add the onion and cook for 5 minutes, stirring until softened.
Keep pot handles turned inward to prevent spills on the stovetop.
Stir in the garlic, cumin, paprika, cinnamon, and salt; cook for 1 minute until the spices are fragrant and lightly toasted.
Add the eggplant and carrots, then stir well to coat the vegetables in the spiced oil; cook for 6 to 8 minutes until the eggplant begins to soften.
Add the diced tomatoes, chickpeas, dried apricots, and 2 cups vegetable broth; scrape the bottom of the pot and bring to a gentle simmer.
Cover and cook over medium-low heat for 30 to 35 minutes, stirring occasionally, until the carrots are tender and the stew is thickened.
Use oven mitts when lifting the hot lid, and open it away from your face to avoid steam burns.
While the stew simmers, bring the remaining 1 1/2 cups vegetable broth to a boil in a medium saucepan, stir in the couscous, cover, and remove from the heat.
Use care when adding couscous to boiling broth to avoid hot splashes.
Let the couscous stand for 5 minutes, then fluff with a fork until the grains are light and separated.
Stir the lemon juice into the stew, taste, and adjust seasoning if needed; serve the hot chickpea eggplant tagine over the fluffy couscous.
How did it turn out?
Rating and review tools are unavailable right now.