A Moroccan tagine that is comforting with plenty of protein from the chickpeas. The beautiful mix of spices transports you to an exotic Marrakesh market.
By Jill Nammar
This stew is a good one, especially in the late summer when eggplants are bursting from farmers’ markets. When selecting eggplants, always pick ones that are very firm and shiny, free of brown spots, soft spots and blemishes.
For this recipe, I use five-inch eggplants, no peeling or salting is necessary. If you can only find large ones, you may want to peel some of their skin off in strips with a vegetable peeler before chopping. Fresh eggplants are the key ingredient here. The bitterness in some eggplants comes from being over-mature. So remember to buy firm eggplants. Look for green leaves at the stem too.
This Moroccan tagine is healthy and comforting. Chickpeas give it substance and protein. Saffron, ginger and a mix of spices transport you to an exotic Marrakesh market. A dollop of creme fraiche is always welcome on top when served.
You can add a little lemon zest and some chopped scallions to plain couscous and serve it with this tagine. It reheats well for lunches or workweek dinners.Print
Jill has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.