moroccan chickpea stew

Delicious, healthy Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe!

Moroccan Eggplant Chickpea Tagine

eggplant (or two small)

salt

water

olive oil (divided) or coconut oil.

onion, diced

6-8 garlic cloves, rough chopped

celery

red bell pepper (or large carrot)

tablespoon, ras el hanout,

cumin

coriander

cinnamon

tomatoes

raisins (or chopped dried apricots)

salt, more to taste

pepper

chickpeas, drained, rinsed.

veggie broth

veggie stock

olive oil

cinnamon stick

garlic

dry couscous

PREP EGGPLANT

Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). 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 submerged 20 minutes. Drain and pat dry. (Don&#8217;t rinse.)

Pan Sear

In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.

Make the stew

Add more oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper and lower heat, cook until tender about 5 minutes. Lower heat to low. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and veggie broth. Bring to simmer, stirring.

Nestle in the eggplant and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.

Bake 20-25 minutes or until eggplant is tender and cooked through. While it&#8217;s baking make the couscous.

Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavor overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, Sprinkle with optional  Aleppo chili flakes and fresh Parsley. I like adding an additional drizzle of olive oil, or a dollop of yogurt, up to you.

Serve with the cinnamon-scented couscous.

To make couscous

Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.

Preheat the oven to 375F 

Made this easy-to-follow and inexpensive recipe.  It was so delicious! Sylvia, as usual you have hit it out of the park. My husband and I couldn't get enough of this eggplant &amp; chickpea dish along with the cous cous which was divine.  We try to eat at least two to three vegetarian meals weekly  so this was right up our alley.  The spices were spot on.  I served it with homemade tzatziki and grilled pita. We'll be eating this for several days - it makes plenty and we're not sorry either! It's even better the second day. MAKE THIS!

Your recipes are just out of this world!! You are 100% my go to for cooking inspo and amazing recipes! Thank you, thank you, thank you for another delicious dinner!

This was a superb recipe, will look forward to making it again.  (I used chicken broth in both places because I had so much open.  No issues.)  Thanks for sharing!

Absolutely delicious! Does the nutricional info include the couscous?

Sylvia, I have made this several times, and it is just delicious!  Have you prepared this in advance and frozen it?  I'm trying to get ready for a week of visitors, and just wondered how the eggplant would fare if I made it now, and froze it till needed.

Thanks so much,
Nancy

Made this yesterday - tastes even better the day after! Served with the cinnamon scented couscous which is perfect! Thank you for posting the recipe.

I love this recipe. It does not take too much time, and yet the flavor is delicious and complex. Everything is perfectly balanced. It's also great hot or cold, which makes it great for traveling. Thank you for sharing :)

We thoroughly enjoyed this Moroccan Eggplant Chickpea Tagine. Thanks for sharing your recipe!

This recipe was super great! Easy to follow and a delicious vegetarian main.

Wonderful! The best vegan recipe I’ve tried so far! My husband loved it. It now has a place in our family meals.
The only modification we made was adding some air-fried seitan I happened to have at home. Yummy! Thank you for sharing this recipe.

Hi, can i mix the cooked cous cous (or in this case i'm subbing for quinoa) into the tangine and bake it?

https://content.jwplatform.com/videos/ci4ju7g8.mp4

How to make Eggplant Tagine Recipe with Chickpeas infused with Moroccan spices served over cinnamon-scented couscous. This flavorful Eggplant Chickpea Stew is vegan and gluten-free! Video 

Eggplant Tagine Video

This Moroccan chickpea stew is hearty and satisfying: packed with healthy vegetables and a savory blend of spices!

Moroccan Chickpea Stew

dry quinoa

onion

sweet potatoes (about 1 ¾ pounds)

paprika and ground cumin

ground coriander, ground turmeric, and ground ginger

black pepper

cayenne pepper

vegetable broth

can chickpeas, drained (or 1 1/2 cups cooked)

baby spinach (or chopped spinach)

cilantro,

lemon,

Greek yogurt,

Make the quinoa using the stovetop method or Instant Pot method. When it&#8217;s done, sprinkle with a little kosher salt to taste. 

Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.

In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.

Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.

Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.

Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

onion,

can chickpeas, drained, rinsed.

So good!! Have made it 3 times in 2 weeks.
But the video doesn’t match the recipe?

The flavors in this are delicious, highly recommended!

I had my doubts looking at the ingredient list. I thought so few basic ingredients cannot produce something delicious. How wrong I was. This was the best tagine I have ever made and I have tried many many recipes. Incredible. Thank you.

I make this recipe for my family all the time. They love it. I have always loved eggplant. I now grow globe and Japanese varieties in my garden. I change it up a little depending what I picked from the garden. I make this recipe at the top of my list as a favorite. I also use rad el handout in many of my baked goods as well. Thank for sharing your recipes.

Excellent.  Came together easily and tasted great. I used chopped dried apricots and Sadaf Ras El Hanout.  I would recommend peeling the eggplant before chopping and soaking--the skin was a bit tough after cooking.  Served with basmati rice pilaf with turmeric.

My family's favorite chickpea stew is loaded with beautiful roasted cauliflowers, carrots, and tomatoes. The warm Mediterranean spice mixture, including turmeric, cumin, cinnamon, and paprika deeply flavors this comforting vegan chickpea stew.

Roasted Cauliflower and Chickpea Stew

tsp turmeric

tsp cumin

tsp coriander

tsp Sweet paprika

cayenne pepper (optional)

tsp ground green cardamom

whole head cauliflower, divided into small florets

medium-sized bulk carrots, peeled,

Salt and pepper

Private Reserve extra virgin olive oil

sweet onion, chopped

garlic cloves, chopped

chickpeas,

parsley leaves, stems removed, roughly chopped

almonds

pine nuts (optional)

In a small bowl, mix together the spices.

Place the cauliflower florets and carrot pieces on a large lightly oiled baking sheet. Season with salt and pepper. Add a little more than 1/2 of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots.

Bake in the 475 degrees F heated-oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.

In a large cast iron pot or Dutch oven, heat 2 tbsp olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly.

Now add the chickpeas and canned tomatoes. Season with salt and pepper. Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover part-way and cook for another 20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.

Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional.) Enjoy hot over some quick-cooked couscous or with a side of warm pita bread.

This was AMAZING! The flavors were truly something I've never experienced before. I've eaten it 3 days in a row, and my mom also tried it today and said the flavor was just outstanding. Thanks for this!

Jerome. You do realize that the world doesn't need to cater to your every need, right? Do you think you're special? You're not. Nobody is. WHAT A STUPID STUPID COMMENT. PLEASE DON"T MAKE CHILDREN. Love,
   Everyone else on the planet.

I tried this today and absolutely loved it! Such a rich flavor!

I stepped out of my comfort zone and to my Surprise it was amazing. At first I didn’t taste the heat I’m glad I didn’t add anything else because it was just right.

Thank you for a delicious Vegan recipe! I'm trying to incorporate more in my day to day and this one is going into the weekly rotation!

Soooooo good !!! Another amazing dinner. LOVE the flavors.   So comforting and tasty

Made this for dinner last night and what a wonderful, easy dish! I wasn't too sure about the spice mixture, but went ahead and made it exactly as listed. The flavor was wonderful! This dish is very filling and satisfying--I found no need for bread or rice, but I did add some fresh sugar snap peas and celery sticks for some crispiness to go alongside. The veggies roast while the rest of the dish is being prepared so it comes together easily and quickly. Thanks for a wonderful recipe!

Delicious recipe.  I didn’t have coriander or cardamom to hand but the flavours were so good anyway.  I also used zucchini in place of carrots as that’s what I had in the fridge, and added some olives and someone else suggested in the comments.  I let it simmer for - little longer than suggested and served over quinoa for dinner.  Absolutely delicious, look forward to making again (with all the right ingredients next time!)

delish!! 
p.s. don't skip on toasted nuts, they bring so much texture!

A very tasty recipe that turned out perfectly. I added some feta which was also nice.

This recipe turned out good but I reduced the liquid in it a bit and added coconut milk and liked it a heck of a lot more. Added fresh cilantro at the end also. But I have a question why do bloggers nowadays write out how to make the recipe in excruciating details and then turn right around and give us the recipe that gives us the same information? It just means that you have to scroll and scroll and scroll to actually find the recipe that you want to print or follow. I just find it baffling.

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.

Moroccan Chickpea &amp; Sweet Potato Stew

sweet potato (about 8 ounces, peeled and diced)

water broth

baby spinach

harissa*

Lemon wedges

parsley (for garnish)

Freekah, couscous, rice, or quinoa (cooked)

Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.

Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.

Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.

Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.

Serve over your grain of choice with lemon wedges and chopped parsley sprinkled over the top.

Treat your tastebuds to the flavors of Northern African cuisine with this Moroccan chickpea stew. It&rsquo;s packed with warming spices, buttery chickpeas, chewy figs, and salty Kalamata olives.

Easy Moroccan Chickpea Stew

yellow onion, diced

garlic, minced

ginger

paprika

cloves

nutmeg

cayenne

tomato paste

apple cider vinegar

tahini

dates

kalamata olives

star anise

chickpeas

kale, chopped

coconut sugar

Sea salt & pepper

Couscous

Chopped cilantro, parsley, or mint

Heat the olive oil in a large pot over medium. Add chopped onions, garlic, and ginger. Saut&eacute; for 3-4 minutes, or until the onions turn translucent.

Add the paprika, cumin, cinnamon, cloves, nutmeg, and cayenne. Saut&eacute; for another 1-2 minutes, or until the spices are fragrant.

Add the tomato paste, diced tomatoes, apple cider vinegar, and tahini, then cook for another 1-2 minutes to combine.

Once combined, add the vegetable broth, chopped figs or dates, olives, and star anise pods. Stir together and bring everything to a low simmer. Cover and cook the stew for 15-20 minutes, stirring occasionally.

Lastly, add the kale and chickpeas. Continue simmering for another 5 minutes to soften the kale and combine all ingredients. Taste and season with coconut sugar, salt, and pepper to taste.

Serve your Moroccan chickpea stew warm with a side of couscous and fresh chopped cilantro or parsley on top. Happy eating!

This Moroccan chickpea stew is simple, hearty, comforting, and loaded with veggies and warming spices for a truly delicious and satisfying gluten-free, meat-free meal!

(low-sodium) vegetable broth (or more if needed)

potato

potatoes

carrots

red dried lentils (rinsed)

chickpeas (drained)

parsley (or cilantro to garnish)

apricots (finely chopped (optional))

allspice

Salt and pepper (to taste)

Red pepper flakes (to taste)

First, peel and dice the onion and mince the garlic. Meanwhile, heat the olive oil in a large, heavy-based saucepan over medium heat.

Once hot, add the onion and sauté until soft (4-5 minutes). Meanwhile, peel and slice the carrots and dice the potatoes and sweet potato into ½-inch cubes.

Stir in the garlic and all the dry spices and sauté until fragrant (1-2 minutes).

Add the diced tomatoes and vegetable broth and stir well. Then add the potatoes, sweet potato, carrots, and dried lentils and stir again.

Bring to a boil, then immediately reduce to medium-low and simmer for 20 minutes.

Add the chickpeas and tomato paste and continue to simmer for 5-10 minutes or until the potatoes are tender. If using, add the chopped dried apricots now.

Try it and adjust any of the seasonings to taste.For a thicker stew, add more tomato paste OR combine ½ tbsp cornstarch with 1 tbsp water into a slurry and stir into the stew, increasing the heat and stirring constantly. However, the stew will thicken naturally over time.

Transfer to bowls, optionally garnish with fresh parsley or cilantro, and enjoy!

Excellent, tasty, easy to make, perfectly balanced vegan stew. Made it 3 times already 😋

Excellent. I did not have coriander, but had the rest. I used cayenne instead of red pepper flakes as that is easier on my palate. I served along side jasmine rice and arugula as well as naan bread. Used dates I chopped instead of apricots since that’s what I had. 
This is very flavorful, got the thumbs up from non vegan hubby too! Thanks Ela.

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