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.