#textureblend

winter trees photoart

pinwheels

tulips

A hearty and flavorful tagine featuring chickpeas and aubergines, spiced with a blend of aromatic spices. This dish is a perfect balance of flavors and textures, making it a wholesome and satisfying meal for any occasion.

Ingredients: 2 cups chickpeas, cooked. 2 medium aubergines, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup vegetable broth. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon ground paprika. 1/2 teaspoon ground cinnamon. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 2 tablespoons olive oil. Fresh coriander leaves, for garnish.

Instructions: In a large skillet or tagine, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Saut until the onion is translucent and fragrant. Add the diced aubergines to the skillet and cook for about 5 minutes, or until they begin to soften. Stir in the ground cumin, ground coriander, ground paprika, ground cinnamon, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes to toast the spices. Add the diced tomatoes and vegetable broth to the skillet. Stir well and bring the mixture to a simmer. Reduce the heat to low, cover, and let the tagine simmer for about 20-25 minutes, or until the aubergines are tender and cooked through. Stir in the cooked chickpeas and cook for an additional 5 minutes to heat them through. Taste and adjust the seasoning if needed. Serve the Chickpea and Aubergine Tagine hot, garnished with fresh coriander leaves. Enjoy your delicious tagine!

Prep Time: 15 minutes

Cook Time: 30 minutes