By emensah m
Preheat your oven to 200°C (400°F). Cut the eggplants in half lengthwise, score the flesh in a crosshatch pattern, and drizzle with 1 tbsp of olive oil. Season with a pinch of salt and pepper.
Place the eggplants cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 30–35 minutes or until tender and golden.
While the eggplants are roasting, prepare the tagine base. Finely chop the onion, mince the garlic, and dice the red pepper.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the onion, garlic, and red pepper. Sauté for 5–7 minutes until softened.
Add the cooked chickpeas, canned chopped tomatoes, ground cumin, ground coriander, smoked paprika, and sumac to the skillet. Stir to combine.
Pour in the vegetable broth, season with salt and black pepper to taste, and let simmer for 15 minutes for flavors to meld.
Meanwhile, prepare the couscous by placing it in a large bowl. Boil water (twice the volume of the couscous) and pour it over the couscous. Cover and let it sit for 5 minutes, then fluff with a fork and stir in the chopped fresh parsley and cilantro.
Once the eggplants are roasted, remove from the oven. Serve each half topped with the chickpea tagine, accompanied by a portion of herbed couscous and a dollop of plain yogurt on the side.
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By emensah m
This Main course Vegetarian Moroccan Middle Eastern recipe is ready in 45 minutes and features eggplants, cooked chickpeas, canned chopped tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F). Cut the eggplants in half lengthwise, score the flesh in a crosshatch pattern, and drizzle with 1 tbsp of olive oil. Season with a pinch of salt and pepper.
Place the eggplants cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 30–35 minutes or until tender and golden.
While the eggplants are roasting, prepare the tagine base. Finely chop the onion, mince the garlic, and dice the red pepper.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the onion, garlic, and red pepper. Sauté for 5–7 minutes until softened.
Add the cooked chickpeas, canned chopped tomatoes, ground cumin, ground coriander, smoked paprika, and sumac to the skillet. Stir to combine.
Pour in the vegetable broth, season with salt and black pepper to taste, and let simmer for 15 minutes for flavors to meld.
Meanwhile, prepare the couscous by placing it in a large bowl. Boil water (twice the volume of the couscous) and pour it over the couscous. Cover and let it sit for 5 minutes, then fluff with a fork and stir in the chopped fresh parsley and cilantro.
Once the eggplants are roasted, remove from the oven. Serve each half topped with the chickpea tagine, accompanied by a portion of herbed couscous and a dollop of plain yogurt on the side.
Calories per Serving: 450
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