Eggplant and Chickpea Tagine with Couscous

• 1 medium eggplant, diced
• 1 15-ounce can chickpeas, drained and rinsed
• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
2. 2 Add cumin, coriander, smoked paprika, and turmeric; cook for 1 minute.
3. 3 Stir in eggplant and cook for 5 minutes.
4. 4 Add diced tomatoes and chickpeas, simmer for 20 minutes.
5. 5 Meanwhile, cook couscous with vegetable broth according to package instructions.
6. 6 Serve the tagine over couscous, garnish with cilantro.

Equipment

• Large skillet
• Measuring cups and spoons

Variations

• Add preserved lemons for a tangy twist.
• Substitute quinoa for couscous for a gluten-free option.

Substitutions

• If eggplant is out of season, use zucchini or butternut squash.

Pairings

• Pairs well with a glass of dry white wine or a spritzy lemonade.

Nutrition

Tips

• For extra flavor, toast the spices in the olive oil before adding the onions.
• Feel free to add a splash of lemon juice at the end for brightness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.

FAQ