Aubergine (Eggplant) and Chickpea Tagine

Name: Aubergine (Eggplant) and Chickpea Tagine
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 2 onions; 2 celery ribs; 1 small leek; 2 garlic cloves; 0.5 tsp ground cumin; 0.5 tsp coriander; 0.5 tsp cinnamon; 1 can chopped organic tomatoes (400 g); 1 large aubergine; 2 small red peppers; 2 small yellow peppers; 1 tbsp vegetable stock powder; 1 can chickpeas (410 g); 1 tbsp fresh basil leaf; 1 tbsp fresh coriander leaves

Aubergine, chickpeas and celery come together in this Moroccan tagine, fragrant with cumin and cinnamon and simmered on the stove.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
2
Mix the stock with 2 tablespoons of boiling water and add to the tagine. Lower the heat and simmer for 40-50 minutes.
50 min
3
Add the chickpeas and cook for a further 5 minutes. Add the fresh herbs and serve from the tagine or casserole dish with brown rice.
5 min