Eggplant and Chickpea Tagine

Ingredients

• Olive oil (2 tablespoons)
• Lemon juice (2 tablespoons, freshly squeezed)
• Fresh cilantro (1/4 cup, chopped)
• Salt (1 teaspoon, or to taste)
• Cayenne pepper (1/4 teaspoon, adjust for heat preference)
• Ground turmeric (1 teaspoon)
• Ground paprika (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Vegetable broth (2 cups)
• Tomatoes (2 cups, diced (fresh or canned))
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Eggplant (1 large, cubed)

Instructions

1. In a large pot or traditional tagine, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Stir in the cubed eggplant and continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
4. Add the diced tomatoes, chickpeas, vegetable broth, ground cumin, ground coriander, ground paprika, ground turmeric, cayenne pepper, and salt. Stir well to combine all the ingredients.
5. Cover the pot or tagine with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the eggplant is tender and the flavors have melded together.
6. Once cooked, stir in the chopped cilantro and freshly squeezed lemon juice to brighten the dish.
7. Serve the tagine hot with fluffy couscous or warm crusty bread, ensuring to scoop up the flavorful sauce.