Eggplant and Chickpea Tagine with Quinoa (Gluten-Free)

Ingredients

• 1 large Eggplant
• 1 can (15 oz) Chickpeas
• 1 can (14.5 oz) Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Ginger
• 1 tsp Cumin
• 1/2 tsp Cinnamon
• 1/4 tsp Turmeric
• 1/2 cup Vegetable broth
• 1 cup Quinoa
• 2 cups Water
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Fresh cilantro

Instructions

1. 1Cut the eggplant into 1-inch cubes. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
2. 2Sauté diced onion and minced garlic in olive oil over medium heat until softened (about 5 minutes). Add grated ginger, cumin, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
3. 3Add the eggplant, chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until the eggplant is tender.
4. 4While the tagine is simmering, cook the quinoa: Rinse the quinoa. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. 5Season the tagine with salt and pepper to taste.
6. 6Serve the eggplant and chickpea tagine over quinoa. Garnish with fresh cilantro.

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