Dinner / Moroccan-inspired
Eggplant Chickpea Tagine
Soft eggplant and chickpeas simmer with tomatoes, cumin and cinnamon. Dried apricots add a gentle sweetness to this Moroccan-inspired stew.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Brown eggplant in half the oil in a wide saucepan for 8 minutes; transfer to a plate.
Add remaining oil and onion and cook for 6 minutes. Add garlic, cumin and cinnamon for 1 minute.
Return eggplant and add chickpeas, tomatoes, apricots, stock and salt.
Cover and simmer for 25 minutes until eggplant is soft. Uncover for 5 minutes if the sauce is thin, then finish with parsley.
0 of 4 steps complete
A little kitchen know-how
- Keep the lid on during simmering so the eggplant softens without extra oil.
Make it yours & keep it well
Replace apricots with raisins for a different sweet note.
Storage: Refrigerate for 3 days or freeze for 2 months.
Estimated nutrition per serving
360 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Replace apricots with raisins for a different sweet note.
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