Moroccan Aubergine and Chickpea Tagine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Moroccan tagine of roasted eggplant, chickpeas, and zucchini spiced with ras el hanout and cinnamon, studded with dried apricots and tomatoes. It's sweet, savory, and complex.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoon olive oil, divided
- 2 small aubergines, cut into 1-inch chunks, salted
- 1 large onion, diced
- 4 garlic cloves
- 1 medium courgette, cut into 1-inch chunks
- 1 red pepper, diced
- 2 tablespoon ras el hanout
- 1/2 teaspoon ground cinnamon
- 1 x 400 g (14 oz) tin chopped tomatoes
- 1 x 400 g (14 oz) tin chickpeas
- 1/2 cup dried apricots
- 500 ml (2 1/2 cups) vegetable stock
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 901mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1060mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.