Eggplant Chickpea Tagine

feastingathome.com

Steph

subheading: UNITS USM ½X:

1 extra-large eggplant (or two small)

2 teaspoons salt

Bowl of water

2 to 4 tablespoons olive oil (divided) or coconut oil.

1 medium onion, diced

6 to 8 garlic cloves, rough chopped

1 cup celery

1 red bell pepper (or large carrot)

1 tablespoon, ras el hanout, more taste

1 teaspoon cumin

1 teaspoon coriander

¼ teaspoon cinnamon

14-ounce can diced or crushed tomatoes

⅓ cup raisins (or chopped dried apricots)

1 teaspoon salt, more to taste

½ teaspoon pepper

14-ounce can chickpeas, drained, rinsed.

1 cup veggie broth

Garnishes: Cinnamon scented couscous, flat-leaf parsley, olive oil, optional yogurt, optional Aleppo chili flakes

subheading: Cinnamon-Scented Couscous (serves 4):

1 ¾ cup veggie stock

1 to 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

1 ½ cup dry couscous

Directions at feastingathome.com

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