Tagine is a traditional North African dish, common in Morocco, Algeria, and Tunisia. Usually made in a special pot (which I don't have) tagine is a slow-cooked stew that results in a seriously satisfying combination of earthy vegetable flavors and rich spices. I love it. It's simple, cheap, filling, and nutritions. Chickpeas are a good source of zinc, folate, protein, and fiber. Really, a wonderful little gem. Excellent choice for an informal dinner party with friends or family.
Makes excellent leftovers.
- 2 aubergines (eggplants), sliced and quartered
- olive oil
- 1 large onion, roughly chopped
- 1 garlic clove, finely chopped
- 1 tablespoon ground coriander
- 2 teaspoons cumin seeds
- 1 tablespoon ground cinnamon
- 1 teaspoon ground turmeric
- 4 small potatoes, cubed
- 1 large can peeled tomatoes + juice
- 1 tablespoon chili sauce
- 1/3 cup dried apricots, chopped
- 3 cups cooked (canned or jarred) chickpeas/garbanzo beans, rinsed
- sea salt and freshly ground pepper to taste
- 2.5 cups prepared couscous
- Sauté the aubergine in a hot skillet with about 2 tablespoons of olive oil until browned on both sides. Set aside.
- In a large pot, heat 2 tablespoons olive oil on medium high. Sauté the onion and garlic for 5 minutes. Add the spiced and cook one minute, stirring constantly. This allows the flavors to open up. Mix in the potatoes and cook for 3 minutes, stirring frequently. Pour in the tomatoes and their juice, plus 2/3 cups of water. Cook for 10 minutes.
- Stir in the aubergine, chickpeas, chili sauce, and apricots. Season with salt and pepper. Cook for another 10-15 minutes partially covered until potatoes are tender. Add a little extra water if the tagine becomes too dry. It should be a thick saucy consistency.
- Meanwhile, prepare the couscous according to box instructions. I like to add a veggie bullion cube to the cooking water for extra flavor.
- Put couscous into a large serving dish and top with tagine. Serve immediately with plain yogurt and flat bread.