Description
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.
Ingredients
Scale
- 2 large onions, chopped
- 3 small five inch eggplants, chopped (about 9–10 cups of chopped eggplant)
- 1 bell pepper, chopped. I use green
- 1 garlic clove, minced using a garlic press or a microplane zester
- 1 inch piece of fresh ginger, peeled and minced (optional)
- 1–1/2 cups of crushed tomatoes
- 2 cups of water
- 2 Rapunzel No Salt Vegetable Bouillon cubes (see notes)
- 1 16-ounce can of chickpeas, rinsed and drained
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- A small pinch of saffron (optional)
- 1/2 teaspoon of harissa (optional, see notes for explanation)
- Drizzle of honey or pinch of sugar to balance the acid in the tomatoes
- 1/2 teaspoon of dried mint
- 1/2 tablespoon chickpea flour mixed with 1/2 tablespoon of cold water to thicken the tagine (optional, see notes)
- Salt and pepper to taste
- Olive oil and butter for cooking2 large onions, chopped
- 3 small five inch eggplants, chopped (about 9–10 cups of chopped eggplant)
- 1 bell pepper, chopped. I use green
- 1 garlic clove, minced using a garlic press or a microplane zester
- 1 inch piece of fresh ginger, peeled and minced (optional)
- 1–1/2 cups of crushed tomatoes
- 2 cups of water
- 2 No Salt Vegetable Bouillon cubes (water or vegetable broth may also be used)
- 1 16-ounce can of chickpeas, rinsed and drained
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- A small pinch of saffron (optional)
- 1/2 teaspoon of harissa (optional, see notes for explanation)
- Drizzle of honey or pinch of sugar to balance the acid in the tomatoes
- 1/2 teaspoon of dried mint
- 1/2 tablespoon chickpea flour mixed with 1/2 tablespoon of cold water to thicken the tagine (optional, see notes)
- Salt and pepper to taste
- Olive oil and butter for cooking
- Serving Suggestions: Dollop of creme fraiche, Greek yogurt or sour cream. Couscous, bulgur wheat, quinoa, rice, pita, chapati, roti, naan, fresh chopped, scallions, chives, mint or parsley, olives, crumbled feta
Instructions
- Saute the onion and bell pepper in some olive oil and/or butter with salt and pepper until soft. Add the garlic, ginger, crushed tomatoes, water, bouillon cubes, chickpeas, cumin, cinnamon, paprika, saffron, harissa and honey. Salt and pepper to taste. Stir in the chopped eggplant.
- Bring to a boil. Reduce heat to low and simmer, covered, for about 15-20 minutes or until the eggplant is tender. Add the dried mint and adjust seasonings. To thicken the tagine, mix the chickpea flour with equal parts cold water. Stir this mixture into the stew and simmer for an additional minute.
- Category: Main
- Cuisine: Moroccan