Moroccan Aubergine and Chickpea Tagine – A Flavorful One-Pot Wonder

 

If you’re looking for a hearty, flavorful, and plant-based dish that brings warmth to your table, this Moroccan Aubergine and Chickpea Tagine is the perfect recipe for you. Inspired by the rich culinary traditions of Morocco, this tagine blends aromatic spices, tender aubergine, protein-rich chickpeas, and the sweet touch of dried apricots to create a dish that is both comforting and deeply satisfying.

Ideal for busy weeknights, meal prepping, or an impressive dinner gathering, this tagine is packed with nutrients and flavor. Whether you’re a seasoned cook or a beginner looking for an easy yet exotic dish, this recipe will become a staple in your kitchen. Plus, it’s vegan, gluten-free, and can be customized to your heat preference with the addition of gochujang.

Why You’ll Love This Recipe

• Rich and aromatic – The blend of ras el hanout and cinnamon creates an irresistible depth of flavor.
• Hearty and filling – Aubergine soaks up the spices beautifully, while chickpeas provide protein and texture.
• Naturally vegan and gluten-free – A wholesome dish that caters to various dietary needs.
• Perfect for meal prep – Tastes even better the next day as the flavors deepen.
• Versatile and customizable – Adjust the spice levels, swap ingredients, and pair with your favorite sides.

Ingredients (Serves 4-6)

• 3 tablespoons olive oil (divided)
• 2 small aubergines, cut into 1-inch chunks, salted and rested
• 1 large onion, diced
• 4 garlic cloves, finely chopped or minced
• 1 bell pepper, diced
• 1 carrot, diced
• 2 tablespoons ras el hanout (adjust to taste)
• ½ teaspoon ground cinnamon
• 1 x 400 g (14 oz) tin chopped tomatoes
• 1 x 400 g (14 oz) tin chickpeas, drained and rinsed
• ½ cup dried apricots, roughly chopped
• 500 ml (2 ½ cups) vegetable stock
• 2-3 tablespoons gochujang (Korean chili paste, optional but recommended)

Kitchen Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Paper towels (for drying aubergines)

Step-by-Step Instructions

1. Prep the Aubergines

• Salt the Chunks: Place the aubergine pieces in a bowl, sprinkle with 1-2 teaspoons of salt, and mix well.
• Rest: Let them sit for 15-20 minutes to remove bitterness and improve texture.
• Rinse & Pat Dry: Rinse the salt off under running water and pat dry with paper towels.

2. Build the Base

• Warm the Oil: Heat 2 tablespoons of olive oil in your Dutch oven over medium heat.
• Sauté Onions & Garlic: Cook the onion and garlic for 3-4 minutes until soft and fragrant.
• Add Bell Pepper & Carrot: Stir in diced bell pepper and carrot, cooking for another 3-5 minutes.

3. Cook the Aubergines

• Add Oil If Needed: If the pot looks dry, add the remaining 1 tablespoon of olive oil.
• Sauté Aubergines: Add the aubergine pieces, stirring to coat them with oil. Cook for 5-7 minutes until golden brown.

4. Spice It Up

• Sprinkle ras el hanout and cinnamon over the vegetables and mix well.
• If using, stir in 2-3 tablespoons of gochujang for an extra depth of flavor.

5. Simmer the Tagine

• Add Tomatoes, Chickpeas & Apricots: Pour in the chopped tomatoes, chickpeas, and dried apricots.
• Pour in Stock: Add 500 ml (2 ½ cups) of vegetable stock and stir everything together.
• Simmer: Bring to a gentle boil, then cover and let simmer for 20-25 minutes.

6. Adjust Consistency & Taste

• If too watery, cook uncovered for 5-10 minutes.
• If too thick, add a splash of vegetable stock.
• Taste and adjust seasoning with salt, pepper, or more ras el hanout.

7. Serve and Enjoy

• Garnish with fresh coriander or parsley.
• Serve with couscous, crusty bread, or saffron rice.

Variations & Substitutions

• Make it spicy – Add harissa paste instead of gochujang.
• Swap the protein – Use lentils or butter beans instead of chickpeas.
• Different sweetness – Substitute dates or golden raisins for apricots.
• Low-carb option – Serve with cauliflower rice instead of couscous.

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months.
• Reheating: Warm on the stovetop over medium heat, adding a splash of water if needed.

Frequently Asked Questions

Can I make this tagine in a slow cooker?

Yes! Sauté the aromatics and aubergine first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with this tagine?

It pairs beautifully with couscous, quinoa, crusty bread, or basmati rice.

Can I make it ahead of time?

Absolutely! In fact, the flavors develop even more if left overnight. Just reheat and enjoy.

What can I use instead of aubergine?

Try zucchini, mushrooms, or butternut squash for a different texture.

Is this recipe freezer-friendly?

Yes! Freeze in airtight containers for up to 3 months.

Final Thoughts

This Moroccan Aubergine and Chickpea Tagine is the perfect combination of comfort and bold flavors. Whether you’re making it for a cozy dinner or meal-prepping for the week, this dish is sure to impress. The mix of warming spices, sweet apricots, and hearty chickpeas makes every bite a delight.

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