Eggplant Chickpea Tomato Tagine

Let’s talk tagine! I for one was always shy about making a tagine, but have found a new love for this way of cooking.

I even received a tagine for my birthday and can not wait to use it more. This dish I prepared on the stove top as it was prior to my birthday present, but the results are still really good.

This Moroccan inspired dish is very easy to prepare and can be cooked at the same time as the fig raisin couscous and while the grilled Moroccan chicken is cooking. The cilantro sauce is a cool relief from the spices of the tagine and chicken.

The full Moroccan inspired meal started with an abundance of eggplant that happened upon my counter. I guess my Hubby and I were not on the same page with the fresh food requirements when we both took solo shopping trips that week. It did all work out as I was able to prepare this dish and eggplant is one of our preferred veggies.

This is spicy and full of protein that the chick peas bring to the table. The eggplant is melt in your mouth delicious and the acidity of the tomatoes is just the right touch.

I have made this dish on a few different occasions and it have enough heart to be a great vegetarian meal all by itself. Very delightfully filling.

So get your taste buds ready for an Moroccan adventure!

Overall moroccan meal

Eggplant, Chickpea, Tomato Tagine

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6-8 servings

Eggplant, Chickpea, Tomato Tagine

This tagine will fastly become a family favourite.


  • 1 tsp chili flakes
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1 tsp fresh ginger, minced
  • 1 Tbsp olive oil
  • 1 red onion, sliced
  • 2 cloves of garlic, minced
  • 1 large eggplant, diced
  • 1 large can diced tomatoes
  • 1 large can chickpeas
  • Salt and pepper to taste


  1. In deep fry pan that has a fitted lit, over medium heat, add spiced and heat until aroma is prevalent and they are fried slightly. Do not over cook.
  2. Add in olive oil, onions and garlic. Stir until combined. Add in dice eggplant and continue to cook until it becomes slightly softened.
  3. Add in diced tomatoes and juice along with chickpeas. Reduce heat, cover and simmer for approximately 30 minutes or until eggplant is fully cooked.
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  • I love this way of cooking. I bought myself a tajine and am very excited to get going on some recipes. Your dish with the eggplant, chickpeas, and tomatoes and the combination of spices sounds lovely, and in accompaniment with the raison and fig couscous. yum!
    Wonderful dish!

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