Moroccan Curried Chickpea and Eggplant Tagine Recipe - Recipe Center - Raley’s Family of Fine Food Stores

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Moroccan Curried Chickpea and Eggplant Tagine

Moroccan Curried Chickpea and Eggplant Tagine
1 tbsp. olive oil
1 large eggplant peeled and cubed
1 large onion cut into 1-inch cubes
2 cloves garlic minced
3 (16- oz.) cans garbanzo beans rinsed and drained
1 cup vegetable broth
1 cup golden raisins
2 tsp. curry powder
1 tsp. cinnamon
1 tsp. ground cumin
hot cooked couscous
Prep time: 10 minutes, Cook time: 30 minutes

Heat oil in a heavy pot over medium heat. Add
eggplant, onion and garlic; cook, stirring frequently, for
10 minutes or until onion is tender. Stir in remaining
ingredients; cook, covered, over low heat for 20
minutes. Serve over hot cooked couscous.

Makes 4 to 6 servings.

Wine Pairing: Sterling Sauvignon Blanc
Refreshing Meyer lemon, pineapple and mango flavors
help this North Coast Sauv Blanc pair perfectly with the
spice of the tagine.
Nutritional Information:
(based on 5): 490 calories, 16 g protein, 6 g total fat (1 g sat., 0 g trans), 96 g carbohydrate, 18 g fiber, 22 g sugar, 0 mg cholesterol, 910 mg sodium, 10 points


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