Moroccan Curried Chickpea and Eggplant Tagine

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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: 10 minutes, Cook: 30 minutes, Serves: 4 to 6

1. 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.

2. Stir in remaining ingredients; cook, covered, over low heat for 20 minutes. Serve over hot cooked couscous.

Wine Suggestion
Sauvignon Blanc: Refreshing Meyer lemon, pineapple and mango flavors help this white wine 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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