By emensah m
Preheat your oven to 200°C (390°F). Cut the eggplants in half lengthwise, score the flesh in a diamond pattern, brush with 1 tablespoon of olive oil, and season with salt and pepper. Place them face down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is tender and golden.
While the eggplants are roasting, finely chop the onion and garlic. Dice the red bell pepper. Set aside.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until soft. Add the garlic, ground cumin, ground coriander, smoked paprika, and sumac. Cook for another minute, stirring constantly.
Add the canned chopped tomatoes and vegetable broth to the pan. Stir well to combine. Add the chickpeas, season with salt and black pepper, and bring the mixture to a simmer. Let it cook for about 15-20 minutes until it thickens slightly.
While the tagine is simmering, prepare the couscous. Place the couscous in a bowl, pour over 150 ml of boiling water, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and mix in half of the chopped parsley and cilantro. Season with salt and pepper to taste.
Once the eggplant is roasted, carefully scoop out the flesh without tearing the skin. Chop the flesh coarsely and add it to the chickpea mixture. Stir gently to combine and cook for another 5 minutes.
Serve by placing a generous spoonful of couscous onto each plate. Top with the roasted eggplant and chickpea tagine. Add a dollop of plain yogurt on top and garnish with the remaining fresh parsley and cilantro.
How did this recipe turn out? Let others know!
to rate this recipe
By emensah m
This Main Course Vegetarian North African recipe is ready in 1 hour and features medium eggplants, cooked chickpeas, canned chopped tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (390°F). Cut the eggplants in half lengthwise, score the flesh in a diamond pattern, brush with 1 tablespoon of olive oil, and season with salt and pepper. Place them face down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is tender and golden.
While the eggplants are roasting, finely chop the onion and garlic. Dice the red bell pepper. Set aside.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until soft. Add the garlic, ground cumin, ground coriander, smoked paprika, and sumac. Cook for another minute, stirring constantly.
Add the canned chopped tomatoes and vegetable broth to the pan. Stir well to combine. Add the chickpeas, season with salt and black pepper, and bring the mixture to a simmer. Let it cook for about 15-20 minutes until it thickens slightly.
While the tagine is simmering, prepare the couscous. Place the couscous in a bowl, pour over 150 ml of boiling water, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and mix in half of the chopped parsley and cilantro. Season with salt and pepper to taste.
Once the eggplant is roasted, carefully scoop out the flesh without tearing the skin. Chop the flesh coarsely and add it to the chickpea mixture. Stir gently to combine and cook for another 5 minutes.
Serve by placing a generous spoonful of couscous onto each plate. Top with the roasted eggplant and chickpea tagine. Add a dollop of plain yogurt on top and garnish with the remaining fresh parsley and cilantro.
Calories per Serving: 450
Your Rating:
