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I made this for JFI-Eggplant, but couldn’t get around posting it on time. Recipe is from my “Vegetarian” cookbook (Edited by Valerie Ferguson). Recipe takes almost an hour from start to finish, but it is worth every bit of the time and effort you put into it. Spices used make this Moroccan style stew make it taste almost like an Indian dish.

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Eggplant-Chickpea Tagine Yum
Eggplant-Chickpea Tagine
Course main course
Cuisine moroccan
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Eggplant – medium, chopped into bite size pieces
  • 1 Zucchini – medium, thicky sliced
  • 16 oz Chickpeas . canned – rinsed and drained
  • 2 Potatoes - medium, chopped
  • 1 Onions – large, sliced
  • 2 cloves Garlic , chopped
  • 8 apricots Dry (I substituted with a tablespoon sugar)
  • 1 tbsp Coriander Ground
  • 1 tbsp cinnamon Ground
  • 2 tsp Cumin seeds
  • 2 tsp Turmeric
  • 1 tbsp Chili Sauce
  • 1 tbsp Tomato paste
  • 2 ½ cups Passata * (I used tomato puree instead)
  • 2/3 cup Water
  • to taste Salt Pepper &
Course main course
Cuisine moroccan
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Eggplant – medium, chopped into bite size pieces
  • 1 Zucchini – medium, thicky sliced
  • 16 oz Chickpeas . canned – rinsed and drained
  • 2 Potatoes - medium, chopped
  • 1 Onions – large, sliced
  • 2 cloves Garlic , chopped
  • 8 apricots Dry (I substituted with a tablespoon sugar)
  • 1 tbsp Coriander Ground
  • 1 tbsp cinnamon Ground
  • 2 tsp Cumin seeds
  • 2 tsp Turmeric
  • 1 tbsp Chili Sauce
  • 1 tbsp Tomato paste
  • 2 ½ cups Passata * (I used tomato puree instead)
  • 2/3 cup Water
  • to taste Salt Pepper &
Eggplant-Chickpea Tagine
Instructions
  1. Put the eggplant and zucchini in a colander, sprinkling salt over each layer. Let stand for ½ hour. Rinse very well and pat dry with paper towels.
  2. Preheat the broiler. Arrange the zucchini and eggplant on a baking sheet and toss in 1 tbsp of olive oil. Broil for 20 minutes, turning occasionally, until tender and golden.
  3. Meanwhile, heat 1 tbsp olive oil in a large heavy pan and cook the onion and garlic until softened. Add the spices and stir over the heat for 1 minute.
  4. Add the potatoes and cook for 3 minutes, stirring. Pour in the passata, tomato paste and water and cook for 10 minutes or until the sauce begins to thicken.
  5. Add the eggplant, zucchini, chili sauce and chickpeas. Season to taste with salt and pepper and cook, partially covered for 10-15 minutes, until the potatoes are tender.
  6. Sprinkle with chopped cilantro and serve with rice.
Recipe Notes

Note:

Passata is a cooked tomato concentrate and you can find the recipe for making it here.

  • Recipe also uses 2 cups Brown mushrooms. The dish turned out delicious even without the mushrooms.
  • Also this recipe makes a big pot of stew, you can refrigerate it for upto a week without any problem.
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