Easy Moroccan Chickpea and Eggplant Tagine with Cilantro

Introduction:

Indulge in the vibrant flavors of Morocco with this delectable Easy Moroccan Chickpea and Eggplant Tagine with Cilantro. This hearty and flavorful dish combines tender chickpeas, succulent eggplant, aromatic spices, and herbs to create a tantalizing culinary experience. Perfect for cozy gatherings or weeknight dinners, this tagine will transport you to the vibrant streets of Marrakech with its authentic Moroccan flavors.

Ingredients:

For the Tagine:

• 1 large eggplant, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (28-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

For the Garnish:

• Fresh cilantro leaves
• Lemon wedges

Steps:

1. Prepare the Eggplant: In a colander, sprinkle salt over the diced eggplant. Let it rest for 30 minutes to draw out any bitterness. Rinse the eggplant and pat it dry with a clean kitchen towel.
2. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook until golden brown on all sides. Remove the eggplant from the pan and set it aside.
3. Build the Tagine Base: Add the onion and garlic to the same pan. Sauté until softened, about 5 minutes. Stir in the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, or until fragrant.
4. Add the Chickpeas and Tomatoes: Return the eggplant to the pan. Add the chickpeas and diced tomatoes. Pour in the vegetable broth and bring to a simmer.
5. Simmer and Thicken: Reduce heat to low, cover, and simmer for 20-30 minutes, or until the eggplant is tender and the sauce has thickened.
6. Season and Garnish: Stir in the fresh cilantro. Adjust the seasonings with salt and pepper to taste. Garnish with additional cilantro leaves and lemon wedges before serving.

Tips:

• For extra flavor, marinate the eggplant in a mixture of olive oil, salt, and spices before cooking.
• Add chopped preserved lemons or olives to the tagine for a tangy and salty flavor.
• Serve the tagine with warm pita bread or couscous for a complete and satisfying meal.
• Leftover tagine tastes even better the next day. Reheat it gently on the stovetop or in the microwave.

FAQ:

Q: Can I substitute other vegetables for the eggplant?
A: Yes, you can substitute diced zucchini, carrots, or bell peppers for the eggplant.

Q: Is this tagine vegan?
A: Yes, this tagine is vegan as written. Ensure you use vegetable broth instead of chicken broth.

Q: Can I make this tagine ahead of time?
A: Yes, you can prepare the tagine up to 2 days ahead of time. Reheat it thoroughly before serving.

Q: What is the best way to store leftover tagine?
A: Store leftover tagine in an airtight container in the refrigerator for up to 3 days.