Eggplant Chickpea Tagine

Ingredients

The stew

• 1 extra-large eggplant
• 2 teaspoons salt
• 2–4 tablespoons olive oil (divided) or coconut oil
• 1 medium onion, diced
• 6–8 cloves garlic, rough chopped
• 1 cup celery
• 1 red bell pepper or large carrot
• 1 tablespoon ras el hanout
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ teaspoon cinnamon
• 14 ounces can diced or crushed tomatoes
• ⅓ cup raisins or chopped dried apricots
• 1 teaspoon salt, more to taste
• ½ teaspoon pepper
• 14 ounces can chickpeas, drained, rinsed
• 1 cup veggie broth

Garnishes

• 1 cup cinnamon-scented couscous
• to taste flat-leaf parsley
• to taste olive oil
• to taste optional yogurt
• to taste optional Aleppo chili flakes

Cinnamon-Scented Couscous

• 1¾ cups veggie stock
• 1–2 tablespoons olive oil
• 1 small cinnamon stick or ½ teaspoon
• ½ teaspoon cumin
• ½ teaspoon granulated garlic or onion
• ½ teaspoon salt, more to taste
• 1½ cups dry couscous

Instructions

Nutrition Facts (estimated)