Moroccan Eggplant Chickpea Tagine | Recipe Cart | Recipe Cart

Ingredients

• 1 extra-large eggplant (or two small)
• 2 teaspoons salt
• Bowl of water
• 2-4 tablespoons olive oil (divided) or coconut oil.
• 1 onion, diced
• 6-8 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
• 1/4 teaspoon cinnamon
• 14-ounce can diced or crushed tomatoes
• 1/3 cup raisins (or chopped dried apricots)
• 1 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 1 can chickpeas, drained, rinsed.
• 1 cup veggie broth
• 1 3/4 cup veggie stock
• 1-2 tablespoons olive oil
• 1 small cinnamon stick ( or 1/2 teaspoon)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic ( or onion)
• 1/2 teaspoon salt, more to taste
• 1 1/2 cup dry couscous