Go Back
Eggplant Chickpea Tagine with Couscous in traditional Moroccan bowl

Eggplant Chickpea Tagine with Couscous: A Flavorful Moroccan Vegan Delight

Kathleen ron
A hearty and aromatic Moroccan vegan stew made with tender eggplant, protein-rich chickpeas, and warming spices—served over cinnamon-scented couscous. Perfect for plant-based meals that don’t compromise on taste or nutrition.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course Dinner One-Pot Meal Vegan Entree
Cuisine Moroccan North African Mediterranean Vegan Moroccan
Servings 4 people
Calories 380 kcal

Ingredients
  

  • 1 large eggplant chopped
  • 1 can chickpeas
  • 1 onion 4 garlic cloves, celery, bell pepper
  • 1 tbsp ras el hanout
  • 1 tsp cumin ½ tsp cinnamon
  • 1 can diced tomatoes
  • 1 cup couscous + broth + spices for cinnamon couscous
  • Olive oil salt, pepper, parsley, raisins

Instructions
 

  • Soak and pat-dry eggplant.
  • Sear until golden.
  • Sauté aromatics and spices.
  • Combine all ingredients.
  • Bake covered at 375°F for 25–30 mins.
  • Prepare couscous and serve.

Notes

Best made ahead. Gluten-free version: substitute couscous with quinoa.
Keyword Eggplant Chickpea Tagine