Best 3 Eggplant Chickpea Tagine Recipes
Embark on a culinary adventure to create the ultimate "Eggplant Chickpea Tagine", a delectable dish rooted in North African traditions. This hearty and flavorful tagine showcases the vibrant partnership between tender eggplants, succulent chickpeas, and an aromatic blend of spices that will tantalize your taste buds. Let's explore the depths of flavor and uncover the secrets to crafting a memorable "Eggplant Chickpea Tagine" that will leave you and your loved ones craving for more.
Here are our top 3 tried and tested recipes!
EGGPLANT & CHICKPEA TAGINE
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
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
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
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
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
Tips:
- For the best flavor, use ripe, in-season eggplants. Look for eggplants that are firm and have smooth, shiny skin.
- To prevent the eggplants from absorbing too much oil, salt them and let them rest for 30 minutes before cooking.
- If you don't have time to salt the eggplants ahead of time, you can still prevent them from absorbing too much oil by cooking them over high heat.
- To make the tagine ahead of time, cook the eggplants and chickpeas according to the recipe and then let them cool completely. Store the eggplants and chickpeas in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, reheat the eggplants and chickpeas in a saucepan over medium heat until warmed through.
- Serve the tagine with rice, couscous, or pita bread.
Conclusion:
Eggplant and chickpea tagine is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your tagine spicy or mild, vegetarian or with meat, there is a recipe out there that is perfect for you. So next time you're looking for a new and exciting dish to try, give eggplant and chickpea tagine a try. You won't be disappointed!
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