Chickpea Eggplant Tagine

Ingredients

• 3 Tablespoon olive oil - 3 (tablespoons)
• 1 Count yellow onion, diced - 1 (large), diced
• 4 Count garlic cloves, minced - 4 (cloves), minced
• 1.5 Pound eggplant, cut into 1-inch cubes - 1 1/2 (pounds), Cut into 1-inch cubes.
• 3 Count carrots, sliced - 3 (medium), sliced
• 1 Can canned diced tomatoes - 1 (28-ounce can)
• 2 Can canned chickpeas, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 0.75 Cup dried apricots, chopped - 3/4 (cup), chopped
• 3.5 Cup low-sodium vegetable broth - 3 1/2 (cups), Divided: 2 cups for the stew and 1 1/2 cups for the couscous.
• 2 Teaspoon ground cumin - 2 (teaspoons)
• 2 Teaspoon paprika - 2 (teaspoons)
• 0.5 Teaspoon ground cinnamon - 1/2 (teaspoon)
• 1.5 Teaspoon salt - 1 1/2 (teaspoons)
• 1.5 Cup couscous - 1 1/2 (cups)
• 2 Tablespoon fresh lemon juice - 2 (tablespoons)

Instructions

1. Soften the onion

   1. Heat the olive oil in a large pot over *medium heat*, then add the onion and cook for *5 minutes*, stirring until softened.

2. Toast the spices

   2. Stir in the garlic, cumin, paprika, cinnamon, and salt; cook for *1 minute* until the spices are *fragrant and lightly toasted*.

3. Cook the vegetables

   3. 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.

4. Build the stew

   4. Add the diced tomatoes, chickpeas, dried apricots, and *2 cups vegetable broth*; *scrape the bottom of the pot* and bring to a *gentle simmer*.

5. Simmer the tagine

   5. Cover and cook over *medium-low heat* for *30 to 35 minutes*, stirring occasionally, until the carrots are tender and the stew is thickened.

6. Start the couscous

   6. 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.

7. Fluff the couscous

   7. Let the couscous stand for *5 minutes*, then fluff with a fork until the grains are *light and separated*.

8. Finish and serve

   8. Stir the lemon juice into the stew, taste, and adjust seasoning if needed; serve the *hot chickpea eggplant tagine* over the *fluffy couscous*.