Aubergine (Eggplant) and Chickpea Tagine

READY IN: 1hr 15mins
Recipe by sarajweyland

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.

Top Review by Kumquat the Cats fr

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.

Ingredients Nutrition


  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. Mix the stock with 2 tablespoons of boiling water and add to the tagine.
  3. Lower the heat and simmer for 40-50 minutes.
  4. Add the chickpeas and cook for a further 5 minutes.
  5. Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

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