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Chickpea and Eggplant Tagine

Chickpea and Eggplant Tagine with Moroccan Couscous, Dates, and Almonds

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Chef Liz wants to transform your kitchen into a Moroccan bazaar (or at least make it smell that way). For her version of tagine (a classic Moroccan stew), she simmers chickpeas, eggplant, and tomato with ras el hanout—a heady spice blend that includes dried chiles, turmeric, and fenugreek. Fluffy couscous steeps with a whole cinnamon stick for even more fragrance.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 720
  • Protein 23g
  • Total Carb 118g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chickpeas
    • 1 can
    • chickpeas
  • carrots
    • 6 ounces
    • carrots
  • eggplant
    • 1
    • eggplant
  • parsley
    • 1/8 ounce
    • parsley
  • dates
    • 3
    • dates
  • yellow onion
    • 1
    • yellow onion
  • slivered almonds
    • 2 tablespoons
    • slivered almonds
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • ras el hanout
    • 2 teaspoons
    • ras el hanout
  • tomato purée
    • 1/2 cup
    • tomato purée
  • cinnamon stick
    • 1
    • cinnamon stick
  • Moroccan couscous
    • 1/2 cup
    • Moroccan couscous

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided pan
  • 6" small pot with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Drain and rinse chickpeas. Rinse all produce. Cut carrots crosswise on a diagonal into ½-inch slices. Halve eggplant lengthwise and cut crosswise into ¼-inch half-moons, discarding ends. Roughly chop parsley leaves and stems. Roughly chop dates. Peel onion, halve, and thinly slice.



  2. Fry almonds

    Fry almonds

    Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add almonds. Fry, stirring frequently, until golden and fragrant, 2-3 minutes. Using a slotted spoon, transfer almonds to a plate, leaving oil behind in pan for the next step. Season with ⅛ teaspoon salt.

  3. Cook vegetables

    Cook vegetables

    To pan from almonds, still over medium-high heat, add carrots, onion, ¼ teaspoon salt, and pepper as desired; cook, stirring, until softened and beginning to brown, 5 minutes. Add whole grape tomatoes, ras el hanout, and eggplant to pan and cook, stirring, until eggplant and tomatoes soften, 3-4 minutes more.

  4. Simmer tagine

    Simmer tagine

    To pan with vegetables, stir in tomato purée, chickpeas, dates, and 1 cup water to combine. Bring to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until vegetables are tender and flavors have melded, 6-7 minutes (move on to Step 5, but don't forget to come back). Remove pan from heat. Season with 1 teaspoon salt and pepper as desired.

  5. Cook couscous

    Cook couscous

    While tagine simmers, in a small pot, combine cinnamon stick and ¾ cup water and bring to a boil over high heat. Remove pot from heat and immediately stir in couscous and ¼ teaspoon salt to combine. Cover pot and set aside until water is fully absorbed, 5-6 minutes. Remove and discard cinnamon stick and fluff couscous with a fork.


  6. Plate chickpea and eggplant tagine

    Plate chickpea and eggplant tagine

    Spoon Moroccan couscous into 1 half of shallow serving bowls. Add chickpea and eggplant tagine to other half of bowls—we love seeing both the stew and the couscous, but feel free to layer them instead. Garnish with fried almonds and parsley. Dig in!

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