Moroccan Eggplant Chickpea Tagine Recipe
218kcal
Ingredients
- 2 2 large eggplants, diced
- 2 cans of chickpeas, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp grated fresh ginger
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 cups egetable broth
- 1/4 cup honey
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 2 cups broccoli florets (optional)
- Salt and black pepper to taste
Equipment
- large pot or tagine with a lid
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Cutting board
Method
- Heat the olive oil in a large pot or tagine over medium heat.
- Add the onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the garlic and ginger, and sauté for an additional 2-3 minutes.
- Add the eggplant, paprika, cumin, cinnamon, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir everything together and cook for 5-7 minutes until the eggplant begins to soften.
- Pour in the vegetable broth, chickpeas, and honey, then stir everything together. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes or until the eggplant is fully cooked.
- Serve hot with a garnish of fresh cilantro.
Nutrition
Serving1gCalories218kcalCarbohydrates38gProtein7gFat6gSaturated Fat1gSodium394mgPotassium603mgFiber9gSugar20g