Eggplant & Chickpea Tagine with Bell Pepper, Tomato & Couscous

Eggplant & Chickpea Tagine

with Bell Pepper, Tomato & Couscous

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tagines—or hearty stews—are North African comfort food at its best. For tonight’s vegetarian take, we’re using a winning combination of seasonal produce stewed with traditional ingredients like chickpeas, dates and ras el hanout (a popular blend of warm spices). In classic fashion, we’re serving our tagine with fluffy couscous (perfect for soaking up the rich broth). To finish, we’re garnishing it all with crunchy almonds, fresh mint and dollops of cilantro-seasoned labneh, a cooling, creamy cheese.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the eggplant. Drain and rinse the chickpeas. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Peel and finely chop the garlic. Core and medium dice the tomato. Pit and roughly chop the dates. Finely chop the cilantro leaves and stems. Roughly chop the almonds. Pick the mint leaves off the stems; discard the stems.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous and 2 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

Start the tagine:
3 Start the tagine:

While the couscous cooks, in a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Season with salt and pepper. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant.

Add the vegetables:
4 Add the vegetables:

Add the chickpeas to the pot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bell pepper, tomato and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.

Finish the tagine:
5 Finish the tagine:

Add the dates, vinegar and 1 cup of water to the pot; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and slightly reduced in volume. Remove from heat; season with salt and pepper to taste.

Make the cilantro labneh & plate your dish:
6 Make the cilantro labneh & plate your dish:

In a small bowl, combine the labneh and cilantro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the cooked couscous and finished tagine between 4 dishes. Garnish with the almonds, mint (tearing any larger leaves just before adding) and cilantro labneh. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the eggplant. Drain and rinse the chickpeas. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Peel and finely chop the garlic. Core and medium dice the tomato. Pit and roughly chop the dates. Finely chop the cilantro leaves and stems. Roughly chop the almonds. Pick the mint leaves off the stems; discard the stems.

2 Cook the couscous:

In a small pot, combine the couscous and 2 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

Cook the couscous:
Start the tagine:
3 Start the tagine:

While the couscous cooks, in a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Season with salt and pepper. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant.

4 Add the vegetables:

Add the chickpeas to the pot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bell pepper, tomato and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.

Add the vegetables:
Finish the tagine:
5 Finish the tagine:

Add the dates, vinegar and 1 cup of water to the pot; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and slightly reduced in volume. Remove from heat; season with salt and pepper to taste.

6 Make the cilantro labneh & plate your dish:

In a small bowl, combine the labneh and cilantro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the cooked couscous and finished tagine between 4 dishes. Garnish with the almonds, mint (tearing any larger leaves just before adding) and cilantro labneh. Enjoy!

Make the cilantro labneh & plate your dish:
Browse Steps
1 of 6