Foodedo recipe

Aubergine and Chickpea Tagine with Herby Couscous

Name: Aubergine and Chickpea Tagine with Herby Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 aubergine (cubed); 2 can chickpeas (drained); 1 onion (sliced); 3 garlic (minced); 1 can chopped tomatoes; 250 ml vegetable stock; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp cinnamon; 2 tbsp olive oil; 250 g couscous; 1 bunch parsley (chopped)

55 min ·

Soft aubergine and chickpeas simmered with warming spices and tomatoes, served over fluffy herby couscous.

Ingredients

12 items

2auberginecubed
2 canchickpeasdrained
1onionsliced
3garlicminced
1 canchopped tomatoes
250 mlvegetable stock
1 tspground cumin
1 tspground coriander
½ tspcinnamon
2 tbspolive oil
250 gcouscous
1 bunchparsleychopped

Method

4 steps

Step 1. Brown aubergine well: Heat olive oil in a wide pan and cook aubergine until deeply golden on multiple sides; good browning prevents a watery finish.
Step 2. Build tagine base: Add onion and cook until softened, then add garlic and spices for 1 minute. Stir in chopped tomatoes, stock, and chickpeas.
Step 3. Simmer for depth: Cook uncovered for 18-20 minutes until aubergine is silky and sauce has reduced to a rich stew-like consistency.
Step 4. Prepare couscous and serve: Steam couscous with boiling water for 5 minutes, fluff, then fold through parsley. Spoon tagine over couscous.