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Moroccan Eggplant Chickpea Tagine (Tagine Mdarbel)
6'
Not included in this recipe
Treenut
Soy
Lactose
Gluten
Fish
Egg
Crustaceans
Ingredients
Servings
-
6 Portions
+
Olive oil
2 tablespoons Olive oil
Onion, chopped
1 Medium Onion, chopped
Garlic, crushed
2 Cloves Garlic, crushed
Cayenne Pepper
1 teaspoon Cayenne Pepper
Ginger powder
1 teaspoon Ginger powder
Paprika powder
1 teaspoon Paprika powder
Turmeric Powder
1 teaspoon Turmeric Powder
ground cumin
1 teaspoon ground cumin
Eggplants, cut into slices
2 pieces Eggplants, cut into slices
Solis Fried Tomato Sauce
1 Packet Solis Fried Tomato Sauce
salt
5 grams salt
Carrots, sliced
4 pieces Carrots, sliced
water
1 cup water
Cooked chickpeas
2 cups Cooked chickpeas
Chopped coriander/fresh parsley, for garnish
20 grams Chopped coriander/fresh parsley, for garnish
Moroccan Eggplant Chickpea Tagine (Tagine Mdarbel)
Nutri value
| Carbohydrates | 64.22 g |
| Energy | 409.36 kcal |
| Fat | 11.11 g |
| Protein | 16.54 g |
| Fiber | 14.54 g |
| Sodium | 474.67 g |
| Sugar | 15.14 g |
Instructions
6 Steps
50'
Total
15'Preparation
45'Cooking
0'Waiting
Step by step
1 of 6
1'
Step 1
Heat the oil in a large, heavy-bottomed pan on medium high. Add the onion sauté until softened.
Check
2 of 6
1'
Step 2
Add the garlic sauté for 2 minutes.
Check
3 of 6
1'
Step 3
Add the carrot and season with cayenne powder, ginger, paprika, turmeric, and cumin. Cook and stir often for 5 minutes until fragrant.
Check
4 of 6
1'
Step 4
Add SOLÍS tomato sauce, eggplants, water, and salt. Cover and cook on medium heat for 20 minutes.
Check
5 of 6
1'
Step 5
Add the cooked chickpeas and cook for a further 20–25 minutes until the mixture is thick.
Check
6 of 6
1'
Step 6
Before serving, stir in the fresh parsley and cilantro.
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Moroccan Eggplant Chickpea Tagine (Tagine Mdarbel)
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