Main course, Soups, Morocco, Whole Food Plant Based, African

Moroccan Eggplant Tajine with Chickpeas

by Yasmine Mansour

A fragrant, deeply spiced Moroccan-inspired tajine featuring tender eggplant and protein-rich chickpeas. This slow-cooked stew captures the essence of North African cuisine with warming spices like cinnamon, turmeric, and caraway.

Total Time

1 hour and 15 mins

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

1 kg, cut into 1-inch slices

Eggplant
3 tablespoons

Olive oil
5, minced

Garlic cloves
1 teaspoon

Ground ginger
1 tablespoon

Turmeric
1/2 teaspoon

Ground cinnamon
1/2 teaspoon

Ground caraway seed
1 teaspoon

Ground black pepper
to taste

Salt
250g, drained

Cooked chickpeas
200ml

Water

Time

Preparation Time

40 mins
Cooking Time

35 mins
Total Time

1 hour and 15 mins

Goes Great with

VEGAN STEAMED BROWN RICE WITH CHICKPEAS AND LOTUS SEEDS

Taim's Moroccan Carrot Salad

VEGAN VEGETABLES RICE

rice

VEGAN WOOD EAR MUSHROOMS SALAD

VEGAN STICKY RICE

Method

Sprinkle the eggplant slices generously with salt and place them in a colander. Let them sit for 30 minutes to draw out excess moisture.
Rinse the eggplant thoroughly under cold water and pat them dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside.
In a large cast-iron pan or traditional tajine, heat the remaining tablespoon of olive oil. Add the minced garlic and sauté briefly until fragrant.
Add the chickpeas, ginger, turmeric, cinnamon, caraway, black pepper, and salt. Stir well to coat the chickpeas in the spices.
Pour in the water and bring the mixture to a gentle boil, then reduce heat to low and cook for 5 minutes.
Gently layer the fried eggplant slices over the chickpea base, cover, and simmer for another 20 minutes to allow the flavors to meld perfectly.

Notes:

Pro Tips:

Don't skip the salting step for the eggplant; it removes the bitterness and ensures the vegetable doesn't become mushy.
For a deeper flavor, use vegetable broth instead of water.
Serve this dish with fluffy couscous or warm, crusty pita bread to soak up the delicious spiced sauce.
If you don't have a traditional tajine, a wide, heavy-bottomed cast iron skillet with a tight-fitting lid works perfectly.