Eggplant tajine with apricots and chickpeas
A delicious Middle Eastern recipe with eggplant tagine with apricots and chickpeas. Healthy, fast and real comfort food!
Eggplant tagine with apricots and chickpeas is a flavorful and aromatic dish that embraces the warm flavors of North African cuisine. In this tagine, slices of eggplant are stewed in a rich sauce made from tomatoes, onion, garlic, and spices like cumin and coriander. The addition of dried apricots brings a sweet nuance, while chickpeas provide a delightful texture and a source of plant-based protein.
This dish is often served with couscous or fresh bread, making it a satisfying and nutritious meal. The slow cooking process in a tagine, a traditional North African cooking pot, contributes to deep flavor development and the preservation of nutrients.
Eggplant tagine is not only a feast for the taste buds but also offers a rich blend of nutrients and a nod to the culinary traditions of the region.
What you need for eggplant tagine with apricots and chickpeas
- 1 eggplant, diced
- 1 onion, peeled and diced
- 1 clove of garlic, peeled and thinly sliced
- 2 tsp olive oil
- 1 teaspoon of ketoembar
- 1 teaspoon coriander
- 1 teaspoon of turmeric (yellow root)
- 8 dried apricots cut into strips
- 150 grams of mushrooms, cut into thick slices
- 1 can of tomato cubes
- 1 can of chickpeas weighing 400g, drained and rinsed clean
- 2 vegetable stock cubes
How to make it
Fry the aubergine in 1 teaspoon of olive oil. Add a splash of water regularly until it is soft (about 10 minutes). Set aside. Heat the rest of the oil and fry the onion and the garlic with the spices. Fry the mushrooms. Add the apricots, tomato cubes, bouillon cubes and 200 milliliters of water and cook for 10 minutes. Add the eggplant and the chickpeas and cook for another 10 minutes. Serve with a fresh salad and enjoy!
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