Eggplant Tagine with Couscous, Chickpeas & Feta Cheese

Eggplant Tagine

with Couscous, Chickpeas & Feta Cheese

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 785 Cals/serving

Tonight, we’re making a hearty vegetarian tagine—a spiced, deeply flavorful stew with origins in North Africa. Eggplant and chickpeas (partly mashed to create a traditionally thick consistency) are stewed along with classic aromatics like ras el hanout, an earthy spice blend commonly used in the region's cuisine. Our tagine, served over a bed of soft, fluffy couscous, gets a bright finish from a garnish of tangy feta.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous and 1¼ 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 liquid 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, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Add the eggplant:
4 Add the eggplant:

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Finish the tagine:
5 Finish the tagine:

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the couscous:

In a small pot, combine the couscous and 1¼ 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 liquid 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:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Add the eggplant:

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Add the eggplant:
5 Finish the tagine:

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!

Plate your dish: