Eggplant Chickpea Tagine Recipes

EGGPLANT & CHICKPEA TAGINE

EGGPLANT & CHICKPEA TAGINE image

Yield 4

Number Of Ingredients 13

Ingredients

3 eggplants diced
1 cup cooked chickpeas
1 red onion thinly sliced
1 diced chilli
1 inch ginger root finely diced
3 cloves of garlic thinly sliced
1 can diced tomatoes
2 teaspoons turmeric
1 teaspoon cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
salt
pepper.

Steps:

Thinly slice onions on mandolin. Dry fry spices. Add olive oil, then onions and cook, add garlic. Add eggplant and sweat a little. Add tomatoes + 2 cans of water. Add cooked chickpeas. Cover and cook for about half an hour until eggplant meltingly soft. Serve with cous cous.

AUBERGINE (EGGPLANT) AND CHICKPEA TAGINE

Aubergine (Eggplant) and Chickpea Tagine image

A tagine is a Moroccan casserole dish used to maximize flavour. If you don't have a tagine a normal casserole dish works just fine. Goes well over brown rice.

Provided by sarajweyland

Categories Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 onions, peeled and chopped
2 celery ribs, trimmed and sliced
1 small leek, washed, trimmed and sliced
2 garlic cloves, peeled and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 (400 g) can chopped organic tomatoes
1 large aubergine, diced into cubes
2 small red peppers, deseeded and diced
2 small yellow peppers, deseeded and diced
1 tablespoon vegetable stock powder, wheat free
1 (410 g) can chickpeas, drained and rinsed
1 tablespoon fresh basil leaf
1 tablespoon fresh coriander leaves

Steps:

Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
Mix the stock with 2 tablespoons of boiling water and add to the tagine.
Lower the heat and simmer for 40-50 minutes.
Add the chickpeas and cook for a further 5 minutes.
Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

Nutrition Facts : Calories 281.2, Fat 5.5, SaturatedFat 0.8, Sodium 339.9, Carbohydrate 53.2, Fiber 13.7, Sugar 11, Protein 9.8

CHICKEN TAGINE WITH EGGPLANT AND OLIVES

Chicken Tagine With Eggplant and Olives image

Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the food alongside must take no prisoners.It would have been simple enough to sear some rib-eyes, lamb chops or lusty sausages. But I looked across the Mediterranean to North Africa and came up with a tagine in which chicken is coated with robust spices and becomes more than mere white noise. Eggplant and olives round out the dish, and a splash of sherry vinegar brightens the sauce.If you have yet to equip your kitchen with a genuine terra-cotta tagine, you can cook the dish in a covered sauté pan or a fancy-pants tagine of enameled cast iron.

Provided by Florence Fabricant

Categories dinner, easy, weekday, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons ground cumin
1 tablespoon smoked paprika
1 chicken, cut in 10 pieces
3 tablespoons extra virgin olive oil
1 medium red onion, quartered lengthwise
2 small eggplants, about 1 pound total, quartered lengthwise
3 garlic cloves, slivered
1/3 cup pitted black niçoise olives
1/2 cup chicken stock
2 tablespoons sherry vinegar
Salt
black pepper
1 tablespoon chopped tarragon, plus a few sprigs for garnish
Rice or couscous for serving

Steps:

On a plate, blend the cumin and paprika together. Dip the chicken pieces in spices to coat both sides. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and brown chicken on both sides. Remove.
Add the onions to the skillet and sear on cut sides until browned. Remove. Lower heat to medium and add remaining 2 tablespoons oil. Lightly brown eggplant on cut sides. Remove. Add garlic and olives, cook until the garlic has softened, then add the stock and vinegar. Bring to a simmer, deglazing the pan, then turn off the heat.
Coarsely chop the browned onions. Scatter them in a terra-cotta tagine or in a sauté pan with a cover, then lay the chicken pieces on top. Chop the eggplant in 1-inch chunks and distribute them over the chicken. Pour stock mixture, with olives and garlic, on top. Season with salt and pepper and scatter chopped tarragon on top. Cover the tagine or pan and cook on medium-low heat for 40 minutes. Remove from heat and let rest 10 minutes. Garnish with tarragon sprigs and serve with rice or couscous.

Nutrition Facts : @context http, Calories 664, UnsaturatedFat 32 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 12 grams, Sodium 1016 milligrams, Sugar 5 grams, TransFat 0 grams

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