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Eggplant Chickpea Tagine
Eggplant Chickpea Tagine
Eggplant Chickpea Tagine
6 Serves
30Mins Prep
40Mins Cook
Ingredients
- 1 extra-large (or two small) eggplant
- 2 Tsp Bayara salt
- 1 Bowl of water
- 2 – 4 Tbls olive oil orcoconut oil, divided
- 1 medium diced onion
- 6–8 cloves garlic, roughly chopped
- 1 cup celery
- 1 red bell pepper (or large carrot)
- 1 Tsp Bayara cumin
- 1 Tsp Bayara coriander
- ¼ Tsp Bayara cinnamon
- 400g (14 oz) can dice or crushed tomatoes
- ⅓ cup Bayara raisins (or Bayara dried apricots, chopped)
- 1 Tsp Bayara salt, more to taste
- ½ Tsp Bayara pepper
- 1 Tsp Bayarachili powder
- 400g (14 oz) canchickpeas, drained, rinsed
- 1 cup veggie broth
- Bayara turmeric or Bayara Garammasala
- Freshflat-leaf parsley
- Olive oil
- yogurt, optional
- Aleppo chili flakes, optional
- 1 ¾ cups veggie stock
- 1 – 2Tbls olive oil
- 1 small Bayara cinnamon stick (or ½ Tsp of powder)
- ½ Tsp Bayara cumin
- ½ Tsp Bayara garlic granules garlic (or onion)
- ½ Tsp Bayara salt, more to taste
- 1½ cups dry couscous
Method
Method
- Quarter the eggplants and then cut them into large chunks (1 ½ inches at the widest part).
- Place in a big bowl, cover with cool water, and add the salt.
- Place a plate on top to keep the eggplant submerged for 20 minutes, then drain, and pat dry (don’t rinse.)
- Preheat the oven to 190°C (375°F).
- In an ovenproof skillet over medium-high heat, heat 2tablespoonof oil.
- Working in 2 batches, brown both sides of the eggplant until golden and then set aside(no need to cook through).
- Add more oil to the same pan and add the onion and sauté for 2-3 minutes, stirring continuously.
- Add the garlic, celery, and red pepper, lower the heat, and cook until tender for about 5 minutes.
- Lower the heat to low, then add the spices, canned tomatoes (and juices), Bayara raisins, salt, pepper, Bayara chil
- Add the eggplants and give the pan a good shake so the stew levels. It should have a stew-like consistency. If it seems dry, add a little water.
- Drizzle some olive oil, cover the skillet tightly, and place it in the warm oven.
- Bake for 20 to 25 minutes or until the eggplantsare tender and cooked through. Meanwhile, make the couscous(see instructions below).
- Remove the lid, taste,and add more salt if needed, keeping in mind the couscous will soak up some of the salt. If it seems watery, bake uncovered for a few minutes. If dry, add a littlewater. To serve, sprinkle with someAleppo chili flakes and fresh parsley,a drizzle of olive oil, and a spoonful of yogurt (all optional).
- Serve with the Bayara cinnamon-scented couscous.
- In a medium pot, place the broth, oil, spices, and salt and bring to boil.
- Add the couscous, stir, thencover the pot, and remove from the heat.
- Let it stand for 7 minutes, then uncover, fluff it with a fork, and season with salt.
Method
Method
- Quarter the eggplants and then cut them into large chunks (1 ½ inches at the widest part).
- Place in a big bowl, cover with cool water, and add the salt.
- Place a plate on top to keep the eggplant submerged for 20 minutes, then drain, and pat dry (don’t rinse.)
- Preheat the oven to 190°C (375°F).
- In an ovenproof skillet over medium-high heat, heat 2tablespoonof oil.
- Working in 2 batches, brown both sides of the eggplant until golden and then set aside(no need to cook through).
- Add more oil to the same pan and add the onion and sauté for 2-3 minutes, stirring continuously.
- Add the garlic, celery, and red pepper, lower the heat, and cook until tender for about 5 minutes.
- Lower the heat to low, then add the spices, canned tomatoes (and juices), Bayara raisins, salt, pepper, Bayara chil
- Add the eggplants and give the pan a good shake so the stew levels. It should have a stew-like consistency. If it seems dry, add a little water.
- Drizzle some olive oil, cover the skillet tightly, and place it in the warm oven.
- Bake for 20 to 25 minutes or until the eggplantsare tender and cooked through. Meanwhile, make the couscous(see instructions below).
- Remove the lid, taste,and add more salt if needed, keeping in mind the couscous will soak up some of the salt. If it seems watery, bake uncovered for a few minutes. If dry, add a littlewater. To serve, sprinkle with someAleppo chili flakes and fresh parsley,a drizzle of olive oil, and a spoonful of yogurt (all optional).
- Serve with the Bayara cinnamon-scented couscous.
- In a medium pot, place the broth, oil, spices, and salt and bring to boil.
- Add the couscous, stir, thencover the pot, and remove from the heat.
- Let it stand for 7 minutes, then uncover, fluff it with a fork, and season with salt.
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