Eggplant and Chickpea Tagine with Apricots and Sesame

Ingredients

• 1 large Eggplant
• 3 tbsp Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 1 can Canned Chickpeas
• 1 can Diced Tomatoes
• 1 cup Vegetable Broth
• 0.5 cup Dried Apricots
• 1.5 tsp Ras El Hanout
• 0.5 tsp Cinnamon
• 0.25 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Couscous
• 1 tbsp Sesame Seeds

Instructions

1. 1Cut the 1 large eggplant into 1-inch cubes. Place the cubed eggplant in a colander, sprinkle with 0.25 teaspoon of salt, and let it sit for 20 minutes to draw out excess moisture. After 20 minutes, gently pat the eggplant cubes completely dry with paper towels.
2. 2Heat the 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, approximately 300°F (150°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, for 5 to 7 minutes until it is softened and translucent.
3. 3Add the 4 cloves of garlic, minced, and the dried 1 large eggplant cubes to the pot. Cook, stirring frequently, for 8 to 10 minutes until the eggplant is lightly browned on all sides.
4. 4Stir in the 1 can of chickpeas (drained and rinsed), 1 can of diced tomatoes, 1 cup of vegetable broth, 0.5 cup of dried apricots, 1.5 teaspoons of ras el hanout, 0.5 teaspoon of cinnamon, 0.25 teaspoon of turmeric, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let the tagine cook for 30 minutes, stirring occasionally to prevent sticking. The tagine is ready when the eggplant is very tender and the flavors have blended together.
6. 6While the tagine simmers, prepare the 1 cup of couscous: In a small pot, bring 1.5 cups of water to a boil. Remove the pot from the heat, stir in the 1 cup of couscous, cover the pot tightly, and let it sit for 5 minutes until the water is absorbed and the couscous is fluffy.
7. 7Serve the hot eggplant and chickpea tagine over the prepared couscous. Sprinkle the 1 tablespoon of sesame seeds evenly over the top of each serving as a garnish.

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