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Spicy Vegan Eggplant and Chickpea Tagine
Spicy Vegan Eggplant and Chickpea Tagine

Spicy Vegan Eggplant and Chickpea Tagine
A sophisticated and spicy vegan tagine with eggplant and chickpeas, inspired by Moroccan cuisine.
Spicy Vegan Eggplant and Chickpea Tagine
Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 200
    g
     chickpea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     harissa paste
  • 2
    tbsp
     olive oil
  • 10
    g
     coriander
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Spicy Vegan Eggplant and Chickpea Tagine
Instructions:
  1. Dice the eggplant and sprinkle with salt to remove bitterness, let it sit for about 10 minutes.
  2. Rinse the eggplant and pat dry with a paper towel.
  3. Heat olive oil in a large pot over medium heat.
  4. Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.
  5. Stir in harissa paste and cook for another minute to release its flavors.
  6. Add diced tomatoes, chickpeas, and eggplant to the pot.
  7. Pour in enough water to cover the ingredients, bring to a boil.
  8. Reduce heat to low, cover, and simmer for about 30 minutes until the eggplant is tender.
  9. Season with salt to taste and garnish with fresh coriander before serving.
Nutrition Per Serving 863 g Per 100g
Energy 741.6 kcal 86 kcal
Protein 44.8 g 5.2 g
Fibre 28.4 g 3.3 g
Salt 0.3 g 0.0 g
Sugar 28.4 g 3.3 g
Carbohydrates 93 g 10.8 g
Fat 34.4 g 4.0 g
  • 1
    item
     eggplant
  • 200
    g
     chickpea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     harissa paste
  • 2
    tbsp
     olive oil
  • 10
    g
     coriander
1
Servings
0

Dice the eggplant and sprinkle with salt to remove bitterness, let it sit for about 10 minutes.

Rinse the eggplant and pat dry with a paper towel.

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.

Stir in harissa paste and cook for another minute to release its flavors.

Add diced tomatoes, chickpeas, and eggplant to the pot.

Pour in enough water to cover the ingredients, bring to a boil.

Reduce heat to low, cover, and simmer for about 30 minutes until the eggplant is tender.

Season with salt to taste and garnish with fresh coriander before serving.

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