Eggplant and Chickpea Tagine

Ingredients

• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground paprika - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Vegetable broth - 1 cup
• Tomatoes - 2 large, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, diced
• Chickpeas - 1 can, drained and rinsed
• Eggplant - 1 large, cubed

Instructions

1. Heat olive oil in a large pot or tagine over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes.
3. Add the cubed eggplant and cook for another 5 minutes, stirring occasionally.
4. Add the diced tomatoes, chickpeas, vegetable broth, ground cumin, ground coriander, ground paprika, ground turmeric, cayenne pepper, and salt. Stir well to combine.
5. Cover the pot or tagine and simmer for 25-30 minutes, or until the eggplant is tender.
6. Stir in the chopped cilantro and lemon juice.
7. Serve the tagine hot with couscous or crusty bread.
8. Enjoy!