By emensah m
Preheat the oven to 200°C (390°F). Cut the eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle 1 tablespoon of olive oil over them and sprinkle with salt. Place them on a baking sheet, cut side up, and roast in the oven for 25-30 minutes until golden brown and soft.
Meanwhile, peel and chop the onion and garlic. Dice the red pepper.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
Add the diced red pepper to the pan and cook for another 3-4 minutes. Stir in the ground cumin, ground coriander, smoked paprika, and a pinch of salt and pepper. Cook for an additional 2 minutes until the spices are fragrant.
Add the canned chopped tomatoes and the vegetable broth to the pan. Stir in the cooked chickpeas. Allow the mixture to simmer for about 15 minutes until it thickens slightly. Adjust seasoning if necessary.
While the tagine simmers, prepare the couscous by placing it in a bowl. Pour 150ml of boiling water over the couscous, cover with a plate, and let it sit for 5 minutes. Fluff with a fork and stir in finely chopped fresh parsley and cilantro, if desired, along with a pinch of salt.
Once the eggplant is roasted, scoop out some of the flesh and stir it into the chickpea tagine. Spoon the tagine over the couscous and top with roasted eggplant halves.
Serve the dish with a generous dollop of plain yogurt on top, and sprinkle with sumac.
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By emensah m
This Vegetarian Middle Eastern Main course recipe is ready in 50 minutes and features medium eggplants, cooked chickpeas, canned chopped tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (390°F). Cut the eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle 1 tablespoon of olive oil over them and sprinkle with salt. Place them on a baking sheet, cut side up, and roast in the oven for 25-30 minutes until golden brown and soft.
Meanwhile, peel and chop the onion and garlic. Dice the red pepper.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
Add the diced red pepper to the pan and cook for another 3-4 minutes. Stir in the ground cumin, ground coriander, smoked paprika, and a pinch of salt and pepper. Cook for an additional 2 minutes until the spices are fragrant.
Add the canned chopped tomatoes and the vegetable broth to the pan. Stir in the cooked chickpeas. Allow the mixture to simmer for about 15 minutes until it thickens slightly. Adjust seasoning if necessary.
While the tagine simmers, prepare the couscous by placing it in a bowl. Pour 150ml of boiling water over the couscous, cover with a plate, and let it sit for 5 minutes. Fluff with a fork and stir in finely chopped fresh parsley and cilantro, if desired, along with a pinch of salt.
Once the eggplant is roasted, scoop out some of the flesh and stir it into the chickpea tagine. Spoon the tagine over the couscous and top with roasted eggplant halves.
Serve the dish with a generous dollop of plain yogurt on top, and sprinkle with sumac.
Calories per Serving: 450
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