Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Aubergine (Eggplant) and Chickpea Tagine Recipe
    Lost? Site Map

    Aubergine (Eggplant) and Chickpea Tagine

    1/1 Photo of Aubergine (Eggplant) and Chickpea Tagine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Chef #246750's Note:

    A tagine is a Moroccan casserole dish used to maximize flavour. If you don't have a tagine a normal casserole dish works just fine. Goes well over brown rice.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
    2. 2
      Mix the stock with 2 tablespoons of boiling water and add to the tagine.
    3. 3
      Lower the heat and simmer for 40-50 minutes.
    4. 4
      Add the chickpeas and cook for a further 5 minutes.
    5. 5
      Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

    Ratings & Reviews:

    • on February 20, 2008

      55

      I used a Dutch oven to make this, and it turned out very nicely. No changes, except I used 3 peppers, one red, one yellow and one orange. I served it with salt and pepper since I didn't think the vegetable stock powder made it salty enough. I served over white rice (cooked faster):D It's a very pretty dish too. P.S. Updated to say leftovers tasted better the next day, and 4 servings was too little. I suggest 6, with a small amount of rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Aubergine (Eggplant) and Chickpea Tagine

    Serving Size: 1 (573 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.2
     
    Calories from Fat 49
    17%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 339.9 mg
    14%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 13.7 g
    54%
    Sugars 11.0 g
    44%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    vegetable stock powder

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites