Share it on Instagram and mention @skinnyspatula or tag #skinnyspatula. Stir the eggplant to cover in the chicken juices and oil then cover the tagine. The texture of the aubergine tagine should be stew-like. As a stylist she’s obsessed with charity shops, and spends her weekends finding cute cafes and restaurants in Hackney, East London. Defrost and reheat thoroughly to serve. Add the onion, garlic, celery and spices, and cook for 5-10 minutes, or until starting to soften. 1 can of chickpeas, drained and rinsed; Fresh coriander to garnish; Method. This aubergine and chickpea tagine is no exception. It’s so simple but it delivers a delicious flavoursome and tender stew every single time. You don’t want a lot of liquid in there, but you don’t want it to be too dry, either. You can make the couscous as the tagine cooks in the oven so they’re ready at the same time. It’s a naturally vegan dish that uses a mix of ras el hanout and cinnamon to bring together the flavours of juicy aubergines, courgettes and chickpeas. It’s chock full of veggie goodness and you can make it ahead of time as it … Chop the aubergine into 2 inch chunks. Stir then place the chicken on top. Vegetable and Chickpea Tagine With Couscous 55 mins Ratings. This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. 2. Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt.Place a plate over top to keep the eggplant … Brown the aubergines in 2 tbsp of the oil so they’re golden on all sides, but not soft in the middle yet – this is best done in batches in a large, non-stick frying pan. With a few minutes to go, cook the couscous according to the packet instructions, then add the zest and squeeze in the juice. In true Morrocan fashion, this vegan tagine has something sweet in it, … It’s the latter that has inspired my tagine recipe below. A delicious ready meal with only 223 calories, our Vegetable and Chickpea Tagine is also vegetarian. In a small bowl add the tomatoes, garlic, thyme and salt. PREP EGGPLANT: Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). I love Morrocan vegetarian recipes because they are incredibly flavourful and most of the time, super easy to make. Recipient Name. Stir to combine and cover. Follow Skinny Spatula on Instagram, Facebook, and Pinterest! A simple delicious Tagine Recipe with Eggplant and Chickpeas infused with Moroccan spices served over cinnamon-scented couscous. Fry for a further 5 minutes. Whatever ingredients you use, the tagine ensures that your finished dish is full of flavour, and is tender and juicy. This version is anchored with chicken, eggplant, peppers, onion, and chickpeas and studded with dried apricots that … Feel free to add more vegetables and beans to the tagine if you want. Stir. She loves a good crumble, which she only makes in double batches, and is the go-to girl in the team for gluten and dairy-free recipes. Add the ras el hanout and ground cinnamon to the pan and stir well to cover the vegetables. Aubergine and Chickpea Tagine 2 hours ago | By . Morrocan tagines are traditionally cooked in a cooking dish with the same name, but if you don’t have one, a cast iron shallow casserole or a Dutch oven are excellent alterantives. I had a bag of baby aubergines so I used them as the main ingredients, but this would work just as well with normal aubergine or butternut squash, as well as roughly chopped chicken thighs or lamb neck fillet. 3 eggplants diced. This aromatic and warming Sweet Potato, Aubergine and Chickpea Tagine makes the most of good value vegetables and tinned chickpeas, to create a nutritious and hearty family meal. 1 cup cooked chickpeas. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. Put the aubergine and courgettes in a roasting tin, toss in a couple of glugs of olive oil and roast in the oven at gas mark 6 (or there abouts) until golden. The recipe below is for a vegetarian aubergine tagine. I often use what I have left in the kitchen, so each one it is slightly different, which I love. TopTip: This tagine freezes well, in bags or tubs, for up to 3 months. Reserve 1 tbsp of the onions and add the remaining onions and oil to the pan. Even though the title says vegetarian tagine, this is a vegan recipe and dairy free. Put a lid over the pan and bake for 25 minutes until all veggies are tender. How to make perfect pancakes for Pancake Day, Cooking as a kid: Nanny’s leftover chicken soup, 2 cloves of garlic, peeled and finely chopped, 10 baby aubergines, halved (or 3 large ones, roughly chopped). Add 1-2 teaspoons of salt, stir well, and leave to rest for 15-20 minutes as you prepare the rest of the ingredients. Hearty, comforting, and complex in flavor. This chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors. Add the vegetables and canned tomatoes and bring to a simmer. Email Address. 1 can diced tomatoes. It’s chock full of veggie goodness, and you can make it ahead of time as it tastes even better when reheated. A delicious vegetarian hand prepared frozen meal. Stir in the chickpeas, heat through and serve with couscous or rice. ©️ Skinny Spatula 2019-2020. Serve over couscous and sprinkled with fresh parsley, if you like. The tagine is a big part of Algerian cuisine too, but they do things a little differently. This keeps the flavours moving and stops the dish drying out. It is traditional to combine sweet and sour flavours – I love to use dates or apricots when making a lamb tagine, and chicken thighs work really well with sultanas. Once the lid’s on, it’s left on a low heat for hours and hours, until the sauce is thickened and meat and veg are beautifully tender. This Moroccan aubergine and chickpea tagine is a hearty vegan meal that's vibrant and full of flavour. Stir in the garlic, ginger and spices and cook for a further 2 mins. I chose a cast iron dish to make this tagine, which goes from stove to oven, so you only have to use (and wash) one pot. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add a little more oil if needed and sweat garlic, onion, leek and celery until tender. Roasted Vegetable and Chickpea Tagine [Vegan, Gluten-Free] 3.4K Views 4 years ago. Follow her on Instagram at @christinamackenzie. Serve next to the stew, with a dollop of yoghurt for some creaminess. Moroccan Comfort Food Recipes Moroccan Chicken and Apricot Tagine 2 hrs Ratings. There are numerous variations of ras el hanout out there, so the one you decide to use may have spices in different proportions. 1 diced chilli. Christina is a stylist in Jamie’s food team. In most recipes the meat and base ingredients (usually onions and garlic) are browned off first in a heady mix of spices, the most common being cinnamon, ginger, saffron, cumin, turmeric, paprika and chilli. Next the vegetables, liquid and fruits are added. The tagine is made up of two parts: the base and the lid. This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. Traditional tagines are made from clay, but you can also find cast iron or aluminum models. Until a few years ago I had only used a tagine now and then for work. Disclaimer: Skinny Spatula is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Couscous is the best accompaniment to a vegan tagine, and I chose a lemon and pine nuts combination. 2. In true Morrocan fashion, this vegan tagine has something sweet in it, too, in the form of dried apricots. Bring to a simmer, stirring occasionally. If you’re going for meat make sure you brown it off at the start, and give it an extra 30 minutes with the lid on. Simmer over medium-low / low heat for another 10 … Eggplant and Chickpea Tagine A hearty vegetarian meal, this eggplant (aubergine) and chickpea tagine is warmly spiced and the perfect weeknight dinner. The texture should be stew-like. Extra peppers, sweet potatoes or celery are all good options. This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. You can also. Then add the courgette and red pepper and cook for 5-6 minutes until they soften. ... Place the bell peppers, eggplant, and zucchini on a … This tagine is one of those dishes that taste even better when reheated, as the flavours have enough time to settle. Chickpeas were a must to give some hearty flavor to the dish. Drain the chickpeas and add to the pan with the aubergine, along with the cherry tomatoes, dried apricots, harissa, passata, maple syrup and 100ml boiling water. Remove the aubergines from the pan and set them aside. This succulent chickpea, aubergine and date tagine recipe is a heartwarming dish filled with aromatic spices Add some oil to a casserole, brown the lamb in batches remove and set aside. This Vegan Chickpea Eggplant Tagine is the perfect warming, filling and comforting yet healthy meal. Pour the olive oil to a large pot on medium heat and add in … Add the oil to a pan, followed by the onion, and stir for 3–4 minutes until just starting to brown. I add two tablespoons of ras el hanout to this tagine, but you can add more or less depending on taste. 3 cloves of garlic thinly sliced. Season with salt and pepper, give it a good stir, then place the lid on for 1 hour, or until thick and the aubergine is cooked through. Dice the onion, mince the garlic and peel and grate the ginger. I finally took the plunge this week and decided to improvise with what I had on hand. It’s a naturally vegan dish that uses a mix of ras el hanout and cinnamon to bring together the flavours of juicy aubergines, courgettes and chickpeas. Name. Place the tagine on a medium heat and add a little oil and a knob of butter. 1. Recipient Email Address. This flavorful Moroccan Stew or “Tagine” is made with ch I absolutely love the combination of the intensely savoury, subtly-spiced sauce that … Add a little more water and stir if it looks too dry. This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. You can store it in an airtight container for up to 5 days in the fridge. To make sure the aubergines don’t turn out bitter, cut them into chunks and place them in a large bowl. Lamb and Aubergine Tagine By Chef Jade . Now it’s one of my favourite ways to cook, and it’s inspired my husband and me to one day visit Morocco. Once the eggplant is slightly soft add the tomato mixture and chickpea. Personal Message. Nutritional information is an estimate provided by an online nutrition calculator. STEP 2 Heat a heavy-based shallow lidded … Eggplant, Tomato and Chickpea Tagine. We have often used it for when we have had a few friends over, making feasts by serving a meaty tagine with couscous, flatbreads, yogurt swirled with harissa and a crisp salad, which is all typical of the Moroccan cuisine. I’d never considered having one at home until, out of the blue, my sister-in-law bought one for my husband’s birthday. autumn. It always makes my day to see your creations! Add the garlic and cook for another 30 seconds. The word tagine actually has two different meanings; 1) a type of North African cookware, and 2) a slow-cooked stew made in that traditional cookware. You may want to do this in batches, depending on the size of your pan. Heat 1 tbsp of the oil in a non-stick frying pan and gently fry the aubergines for 5 minutes, stirring frequently until starting to brown. This aubergine and chickpea tagine is no exception. PER PORTION: £0.99. This will soften them and remove any bitterness. Simply cook the couscous according to the instructions on the package (typically cover with hot water or veggie stock and leave alone for 15-20 minutes) and then add the juice of a lemon, 1/2 cup toasted pinenuts, and parsley. Next, add the tomatoes, chickpeas and their water, the stock cube and the apricots. Preparation. Method. Add the aubergines and continue cooking for another 10 minutes, stirring continuously to get all the spices and flavours into the aubergine. This flavorful Eggplant Chickpea Stew is vegan and gluten-free! Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. 1. In the same pan, add the rest of the olive oil and fry the onion for 2-3 minutes until it softens. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner. Ingredients. Adjust the thickness by adding more stock as needed or by cooking it for longer in the oven until the extra liquid evaporates. If you liked this Moroccan aubergine and chickpea tagine, you might also like some of my other vegan recipes: Hungry for more? 3. Meanwhile, heat the … TOTAL COST: £3.96. Skill level: Basic. Moroccan Tagine With Quinces (Safarjal) and Honey 95 mins Ratings. Made out of clay and usually pretty bulky, the secret is the simple design and the shape. Put the lid on and simmer for around 15 mins or until all the veg are tender. Add the aubergine back to the pan, stir, and add a bit more stock or water if it looks too dry. Heat a medium-sized pan with 1 tbsp oil on a medium heat and add the garlic, aubergine and ras el hanout. Next, add the Add the chopped tomatoes, chickpeas, and dried apricots. Moroccan Chicken Tagine With Chickpeas and Raisins or Apricots 90 mins Ratings. 1 red onion thinly sliced. To learn all about aubergines, including how to prepare them, how to store them and when they’re in season, head to the Vegepedia. Add 2 tablespoons of olive oil to a large oven-proof pan and fry the aubergines until slightly golden. Cook for 7 mins until the aubergine has softened. 2 small aubergines, cut into 1-inch chunks, salted, 1 medium courgette, cut into 1-inch chunks. The cone lid means the steam rises, hits the pinnacle and trickles down back into the stew. Algeria was once part of the Ottoman Empire, and as a result has some strong Turkish influences, such as making flatbreads to go with the stews and using lots of Mediterranean vegetables.