By emensah m
Preheat the oven to 200°C (390°F). Cut the eggplants into 1-inch cubes, spread them on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20-25 minutes until golden brown and soft, stirring halfway through.
In a large pot or tagine, heat 1 tablespoon of olive oil over medium heat. Finely chop the onion, red pepper, and garlic. Add the onion and garlic to the pot and sauté until translucent, about 5 minutes.
Stir in the chopped red pepper, ground cumin, coriander, smoked paprika, and sumac. Cook for an additional 3 minutes, stirring frequently, until the spices are fragrant.
Add the canned tomatoes, chickpeas, and vegetable broth. Season with salt and pepper. Bring the mixture to a simmer and let it cook uncovered for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the roasted eggplant to the tagine mixture and stir gently to combine. Simmer for another 5 minutes to let the flavors meld. Adjust seasoning if necessary.
Meanwhile, prepare the couscous. In a medium saucepan, bring 150 ml of water to a boil, add a pinch of salt, and remove from heat. Stir in the couscous, cover, and let it stand for 5 minutes. Once cooked, fluff the couscous with a fork and stir in chopped fresh parsley and cilantro.
Serve the tagine hot over a bed of herbed couscous. Top each serving with a dollop of plain yogurt and additional fresh herbs as desired.
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By emensah m
This Main Course Vegetarian North African recipe is ready in 45 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 into 1-inch cubes, spread them on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20-25 minutes until golden brown and soft, stirring halfway through.
In a large pot or tagine, heat 1 tablespoon of olive oil over medium heat. Finely chop the onion, red pepper, and garlic. Add the onion and garlic to the pot and sauté until translucent, about 5 minutes.
Stir in the chopped red pepper, ground cumin, coriander, smoked paprika, and sumac. Cook for an additional 3 minutes, stirring frequently, until the spices are fragrant.
Add the canned tomatoes, chickpeas, and vegetable broth. Season with salt and pepper. Bring the mixture to a simmer and let it cook uncovered for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the roasted eggplant to the tagine mixture and stir gently to combine. Simmer for another 5 minutes to let the flavors meld. Adjust seasoning if necessary.
Meanwhile, prepare the couscous. In a medium saucepan, bring 150 ml of water to a boil, add a pinch of salt, and remove from heat. Stir in the couscous, cover, and let it stand for 5 minutes. Once cooked, fluff the couscous with a fork and stir in chopped fresh parsley and cilantro.
Serve the tagine hot over a bed of herbed couscous. Top each serving with a dollop of plain yogurt and additional fresh herbs as desired.
Calories per Serving: 450
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