Eggplant and Chickpea Tagine

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion and cook, stirring occasionally, until it has softened, about 5 minutes.
2. 2Add the 3 cloves of garlic to the pot and cook, stirring constantly, until you can smell its fragrance, about 1 minute.
3. 3Add the 1 large eggplant, cut into 2.54 cm cubes, to the pot. Cook, stirring occasionally, until the eggplant pieces are lightly browned on most sides, about 8 to 10 minutes.
4. 4Stir in the about 790 g can of diced tomatoes, the 2 tablespoons of tomato paste, the 1 cup of vegetable broth, the 2 teaspoons of ras el hanout, the 0.5 teaspoon of cinnamon, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Stir everything together until well combined and bring the mixture to a gentle simmer.
5. 5Add the about 425 g can of chickpeas, drained and rinsed, to the pot. Stir to combine with the sauce. Cover the pot and reduce the heat to low (148.9°C / 150°C). Let it simmer gently for 30 to 40 minutes, or until the eggplant is very tender when poked with a fork and the sauce has thickened slightly.
6. 6Remove the pot from the heat. Stir in the 0.25 cup of fresh cilantro. Serve the tagine hot.

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