Eggplant and Chickpea Tagine

Ingredients

• 1 large Eggplant
• 1 15 oz Chickpeas
• 1 14 oz Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.5 tsp Turmeric
• 1 cup Vegetable Broth
• 1 tsp Salt
• 0.5 tsp Pepper
• 0.25 cup Cilantro

Instructions

1. 1Cut the 1 large eggplant into 1-inch cubes. Place the cubed eggplant in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 15 minutes. This will draw out excess moisture. After 15 minutes, rinse the eggplant cubes under cold water and gently pat them completely dry with paper towels.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil and let it warm for about 30 seconds. Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the pot. Sauté, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
3. 3Add the 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.5 teaspoon of turmeric to the pot with the onions and garlic. Stir constantly for 1 minute until the spices are fragrant. This toasting step enhances their flavor.
4. 4Add the prepared 1 large eggplant cubes, the 1 15 oz can of chickpeas (drained and rinsed), the 1 14 oz can of diced tomatoes (undrained), and the 1 cup of vegetable broth to the pot. Stir everything together to combine.
5. 5Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 30 to 40 minutes. Check occasionally to ensure it is not sticking. The tagine is ready when the eggplant is very tender when pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of salt and 0.5 teaspoon of pepper. Taste and add more salt or pepper if needed. Stir in the 0.25 cup of fresh cilantro just before serving.

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