Description
A comforting Moroccan tagine brimming with chickpeas and warming spices. The perfect blend of sweet and savory transports you to a Marrakesh market.
Ingredients
Units
Scale
- 2 large onions chopped
- 9-10 cups (2132-2370 ml) chopped eggplant
- 1 bell pepper chopped
- 1 garlic clove minced
- 1 inch piece fresh ginger, peeled and minced
- 1 1/2 cups (355 ml) crushed tomatoes
- 2 cups (473 ml) water
- 2 Rapunzel No Salt Vegetable Bouillon cubes (2 Rapunzel No Salt Vegetable Bouillon cubes)
- 1 lbs (454 g) chickpeas, rinsed and drained
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- A small pinch of saffron
- 1/2 tsp harissa
- Drizzle of honey or pinch of sugar
- 1/2 tsp dried mint
- 1/2 tbsp chickpea flour mixed with 1/2 tbsp cold water
- Salt and pepper
- Olive oil and butter
Instructions
- Sauté the onion and bell pepper in 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. Season with salt and pepper to taste.
- Stir in the chopped eggplant.
- Bring to a boil. Reduce heat to low and simmer, covered, for 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 an equal amount of cold water. Stir this mixture into the stew and simmer for an additional minute.
Notes
- For a richer flavor, use a combination of olive oil and butter for sautéing.
- If you don’t have harissa paste, you can substitute a pinch of cayenne pepper for a touch of heat.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15