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Overhead view of eggplant and tomato tagine in a clay pot, topped with cilantro and toasted almonds on a wood table

Moroccan Spiced Eggplant and Tomato Tagine with Chickpeas

A vegan one-pot tagine of seared eggplant, tomatoes, and chickpeas simmered in warm Moroccan spices until thick and tender.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern Inspired
Calories: 277
Ingredients Method Notes

Ingredients
  

For the tagine
  • 700 g Eggplant (about 2 medium); cut into 2.5 cm / 1-inch cubes
  • 1 tsp Salt for salting the eggplant
  • 4 tbsp Olive oil divided
  • 1 Yellow onion large; diced
  • 4 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 1.5 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Smoked paprika
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Ground turmeric
  • 0.5 tsp Chili flakes or harissa or 1 tbsp; optional, adjust to taste
  • 400 g Crushed tomatoes can
  • 250 ml Vegetable broth
  • 400 g Chickpeas can; drained and rinsed
  • 1 tbsp Maple syrup
  • 1 tbsp Lemon juice fresh
  • Salt and black pepper to taste
For serving
  • Fresh cilantro or parsley small handful; chopped, for garnish
  • 2 tbsp Toasted slivered almonds for garnish
  • Couscous or crusty bread as needed; for serving

Method
 

  1. Cut the eggplant into 2.5 cm / 1-inch cubes and toss with 1 tsp salt in a colander. Let it sit for 15 minutes to draw out moisture, then pat dry with paper towels.
  2. Heat 2 tbsp olive oil in a 26 cm / 10-inch dutch oven or tagine pot over medium-high heat. Sear the eggplant in two batches, 4 to 5 minutes per batch, until golden on most sides. Remove and set aside.
  3. Add the remaining 2 tbsp oil to the pot. Add the onion and cook for 5 minutes until soft. Stir in the garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and chili flakes, and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  5. Return the seared eggplant to the pot along with the chickpeas. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the eggplant is fork-tender and the sauce coats the back of a spoon.
  6. Stir in the maple syrup and lemon juice. Taste and season with salt and pepper.
  7. Spoon the tagine over couscous or into bowls. Top with chopped cilantro and toasted almonds, and serve hot.

Notes

  • Salt eggplant for 15 minutes before cooking to avoid a spongy texture
  • Use a 26 cm / 10-inch dutch oven or tagine pot with a tight lid
  • Don't skip searing the eggplant in batches, crowding steams instead of browns
  • Sauce should coat the back of a spoon before you call it done