Recipe Eggplant & Chickpea Tagine with Herbed Couscous
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
This tagine is a vibrant, flavour-packed dinner to share amongst loved ones. Equally, it makes for great re-heatable leftovers if you like sorting tomorrow’s lunch at the same time!
You will need
Serves 4
Tagine
- 2 large eggplants, quartered and sliced
- 1/2 cup olive oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 2 teaspoons Moroccan spice mix or Ras el Hanout
- 1 red capsicum, deseeded and cut into chunks
- 1 yellow capsicum, deseeded and cut into chunks
- 700g bottle tomato passata
- 400g tin chickpeas, drained
- 1/3 cup pitted green olives, sliced
- Salt flakes and freshly ground black pepper
- 1/4 cup flat leaf parsley, chopped
Couscous
- 1 cup wholemeal couscous (or quinoa for gluten-free option)
- 1 cup hot vegetable stock
- 1/3 cup roasted mixed nuts, roughly chopped
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 1 tablespoon finely grated orange zest
- Salt flakes and freshly ground black pepper
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
Directions
-
Step 1
For the couscous, place couscous in a medium (non-plastic) mixing bowl and pour over hot stock, stirring to combine. Cover with a clean towel and leave to stand for 10 minutes. Fluff with a fork, before adding remaining ingredients, stirring to combine. Set aside until required.
-
Step 2
For the tagine, heat 1 tablespoon of olive oil in a large sauté pan over a medium-high heat. Add prepared eggplant and sauté in batches for 3–4 minutes on each side or until golden. Set aside in a bowl until required. Repeat process with remaining eggplant.
-
Step 3
Using the same pan, heat 1 tablespoon olive oil over a medium heat. Add onion, garlic and spice mix, and sauté for 5 minutes or until onion is soft. Add capsicums, passata, chickpeas, olives and return eggplant to the pan, stirring gently to combine. Cover and cook for 30 minutes or until capsicum and eggplant are tender. To finish, season with salt and pepper and add parsley.
-
Step 4
Plate up each serve of tagine over a nice little bed of couscous, and enjoy!
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
More healthy recipes
Eggplant & Chickpea Tagine with Herbed Couscous
Directions
15 mins to prep
45 mins to cook
-
Step 1
For the couscous, place couscous in a medium (non-plastic) mixing bowl and pour over hot stock, stirring to combine. Cover with a clean towel and leave to stand for 10 minutes. Fluff with a fork, before adding remaining ingredients, stirring to combine. Set aside until required.
-
Step 2
For the tagine, heat 1 tablespoon of olive oil in a large sauté pan over a medium-high heat. Add prepared eggplant and sauté in batches for 3–4 minutes on each side or until golden. Set aside in a bowl until required. Repeat process with remaining eggplant.
-
Step 3
Using the same pan, heat 1 tablespoon olive oil over a medium heat. Add onion, garlic and spice mix, and sauté for 5 minutes or until onion is soft. Add capsicums, passata, chickpeas, olives and return eggplant to the pan, stirring gently to combine. Cover and cook for 30 minutes or until capsicum and eggplant are tender. To finish, season with salt and pepper and add parsley.
-
Step 4
Plate up each serve of tagine over a nice little bed of couscous, and enjoy!
You will need
Serves 4
Tagine
- 2 large eggplants, quartered and sliced
- 1/2 cup olive oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 2 teaspoons Moroccan spice mix or Ras el Hanout
- 1 red capsicum, deseeded and cut into chunks
- 1 yellow capsicum, deseeded and cut into chunks
- 700g bottle tomato passata
- 400g tin chickpeas, drained
- 1/3 cup pitted green olives, sliced
- Salt flakes and freshly ground black pepper
- 1/4 cup flat leaf parsley, chopped
Couscous
- 1 cup wholemeal couscous (or quinoa for gluten-free option)
- 1 cup hot vegetable stock
- 1/3 cup roasted mixed nuts, roughly chopped
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 1 tablespoon finely grated orange zest
- Salt flakes and freshly ground black pepper