Eggplant and Chickpea Tajine
This Moroccan-inspired Eggplant and Chickpea Tajine stew is a soul-warming dish that your family would love. It's magical when you open the conical-shaped lid and see cubed eggplants, humble potatoes, and turnips harmonize in the pot. The creamy texture of eggplants, along with plump chickpeas, marries with a flavorful blend of harissa paste and spices, creating a thick, aromatic sauce. Perfectly paired with rice and couscous.
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Ingredients
- 1 onion diced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 inch ginger minced
- 1/4 teaspoon ground cinnamon
- 1 bell pepper diced
- 2 potato diced
- 1 teaspoon harissa
- 1 garlic clove minced
- 2 eggplants big chunks
- 1 cup water
- 1-2 tomatoes sliced
- 1 1/2 cups chickpeas
- ¼ cup olives
- 1 lemon zest
- salt
- pepper
- 2 tablespoon parsley chopped
Instructions
- Heat the tajine over medium heat, adding 1 tbsp of olive oil. Sauté diced onions until translucent, about 3-5 minutes.1 onion
- Season the tajine with spices, allowing them to bloom in the oil.1 teaspoon paprika, 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon
- Add peppers, diced potatoes, and turnips, stirring to coat with the onion spice mixture.1 bell pepper, 2 potato
- Create an opening in the center, adding minced garlic and ginger, followed by harissa paste. Cook for 2 minutes until aromatic.1 inch ginger , 1 teaspoon harissa, 1 garlic clove
- Introduce eggplants, season with salt, and pour in ½ cup of water. Cover and simmer for 10 minutes; eggplants will visibly shrink.2 eggplants, 1 cup water
- Gently toss everything, nestle chickpeas, olives, and tomatoes. Season with salt and pepper. Add zest of a lemon and half of the parsley.1-2 tomatoes , 1 1/2 cups chickpeas, ¼ cup olives, 1 lemon, salt, pepper, 2 tablespoon parsley
- Close the lid and braise on low heat for 45 minutes, allowing flavors to meld. Add the rest of the chopped parsley.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
