Moroccan Aubergine and Chickpea Tagine

The allure of a Moroccan tagine lies in its aromatic spices, hearty vegetables, and comforting stew-like consistency. A tagine can effortlessly transport you from your home kitchen to the vibrant streets of Marrakech, where the air is perfumed with the scent of cinnamon, coriander, and fiery peppers. If you’re on the lookout for a one-pot dish that is both deeply flavorful and wonderfully adaptable, this Moroccan Aubergine and Chickpea Tagine might just be your next culinary adventure.

Below, we’ll walk you through the process of prepping and cooking succulent aubergines (also known as eggplants), robust chickpeas, and an array of vegetables, all coming together in a bath of ras el hanout and a hint of unexpected heat from gochujang. We’ll discuss tips for avoiding the common pitfall of bitter aubergines, show you how to adjust the texture to your liking, and guide you through variations that accommodate a range of dietary preferences. Along the way, we’ll also provide practical insights into the equipment you’ll need, how to store any leftovers, and food or drink pairings that complement this dish beautifully.

Why You’ll Love This Recipe

1. Bursting with Flavor
   The centerpiece of this recipe is ras el hanout, a traditional Moroccan spice blend that can include cumin, coriander, ginger, cinnamon, turmeric, and more, depending on the brand or if you decide to make it yourself. The interplay of sweet dried apricots, rich chickpeas, and tangy tomatoes is enhanced by the slight spiciness of gochujang, a Korean chili paste that melds surprisingly well with North African flavors.

2. Ideal for Entertaining or Meal Prep
   With bright, eye-catching aubergines, sweet bell peppers, and oranges flecks of carrot, this tagine is as visually appealing as it is delicious. It’s an excellent choice if you’re hosting vegetarian or vegan guests (just confirm your stock and spice blends are free from animal products). And since it tastes even better reheated—once the flavors have more time to mingle—it’s perfect for meal prepping lunches or easy weeknight dinners.

3. Easy to Customize
   Tagines are known for their adaptability. You can toss in extra vegetables like sweet potato, celery, or courgettes to bulk up the dish, or add additional beans if you’d like an even heartier meal. The core structure of the recipe remains the same, so you’ll still get a warming, gently spiced stew, no matter how you tweak the ingredients.

4. No Special Equipment Needed
   While a traditional clay tagine pot looks beautiful, it’s not a necessity. A sturdy, lidded casserole dish or a heavy-bottomed Dutch oven will yield the same fantastic results.

Who Is This Recipe For?

• Vegetarians and Vegans: Because this dish features chickpeas and a vegetable-rich sauce, it’s naturally meat-free. As long as the stock and any added condiments are also plant-based, this is a vegan-friendly meal.
• Busy Weeknight Cooks: Everything can be prepared in one main pot, making cleanup simpler. And with a little planning, you can prep your vegetables ahead of time, so the actual cooking process is smooth and efficient.
• Health-Conscious Eaters: This recipe is loaded with fiber from chickpeas and vegetables. It’s also relatively low in fat, especially if you limit the olive oil used for sautéing. The presence of antioxidants from tomatoes, carrots, and aubergines further boosts its nutritional profile.
• Culinary Adventurers: If you enjoy exploring global cuisines and you’re intrigued by the idea of combining Moroccan and Korean flavors (thanks to that gochujang), this recipe will scratch that itch for creativity while still maintaining a coherent, delicious final dish.

Kitchen Equipment Needed

1. Cutting Board and Sharp Knife
   Essential for chopping and dicing the onion, bell pepper, carrot, and aubergines.

2. Large Bowl
   Used for salting and resting the aubergine chunks, which helps draw out any bitterness.

3. Wooden Spoon or Silicone Spatula
   Helpful for stirring ingredients without scratching your cooking pot.

4. Large, Heavy-Bottomed Pot or Dutch Oven
   This is where the entire tagine will come together. A pot with a snug-fitting lid is ideal to retain moisture.

5. Measuring Cups and Spoons
   Ensures accurate measurement of stock, olive oil, and spices.

6. Optional: Traditional Tagine Pot
   If you have a tagine pot on hand, you can certainly use it. Keep in mind that cooking times and liquid requirements may vary slightly.

Ingredients (Serves 4-6)

• 3 tablespoons olive oil (divided)
• 2 small aubergines, cut into 1-inch chunks, salted and rested
• 1 large onion, diced
• 4 garlic cloves, finely chopped or minced
• 1 bell pepper, diced
• 1 carrot, diced
• 2 tablespoons ras el hanout (adjust to taste)
• ½ teaspoon ground cinnamon
• 1 x 400 g (14 oz) tin chopped tomatoes
• 1 x 400 g (14 oz) tin chickpeas, drained and rinsed
• ½ cup dried apricots, roughly chopped
• 500 ml (2 ½ cups) vegetable stock
• 2-3 tablespoons gochujang (Korean chili paste, optional but recommended)

Note: You’ll also need 1-2 teaspoons of salt to “sweat” the aubergines before cooking, plus additional salt and pepper to taste.

Step-by-Step Instructions

1. Prep the Aubergines

1. Salt the Chunks: Place the aubergine pieces in a large bowl, sprinkle 1-2 teaspoons of salt over them, and stir well to coat.
2. Rest: Leave them to sit for 15-20 minutes. This process removes bitterness and helps the aubergine maintain a better texture during cooking.
3. Rinse & Pat Dry: Once you’re ready to cook, rinse off the excess salt under cool running water and pat the chunks dry with paper towels.

2. Begin the Base

1. Warm the Oil: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the olive oil over medium heat.
2. Sauté Onions & Garlic: Add the diced onion and minced garlic, stirring occasionally for 3-4 minutes until they become soft and translucent.
3. Add Bell Pepper & Carrot: Introduce the diced bell pepper and carrot, cooking them for an additional 3-5 minutes. Aim for gentle browning, which deepens their flavors.

3. Incorporate the Aubergines

1. Another Splash of Oil: Add the remaining 1 tablespoon of olive oil if the pot looks dry.
2. Add the Aubergine: Toss in the prepped aubergine chunks. Stir to coat them with oil and aromatics. Cook for about 5-7 minutes, or until the edges of the aubergine begin to turn golden.

4. Season the Tagine

1. Spice It Up: Sprinkle 2 tablespoons of ras el hanout and ½ teaspoon of ground cinnamon over the vegetables. Stir well to coat everything in the fragrant seasoning.
2. Gochujang Boost: This step is optional but highly recommended. Stir in 2-3 tablespoons of gochujang. This chili paste will impart a subtle heat and depth that pairs surprisingly well with Moroccan spices.

5. Add Liquid and Simmer

1. Tomatoes, Chickpeas, and Apricots: Pour in the tin of chopped tomatoes, tin of chickpeas, and ½ cup dried apricots. Give everything a quick stir to distribute.
2. Vegetable Stock: Pour in 500 ml (2 ½ cups) of vegetable stock. Depending on how stew-like you want your tagine, you may opt to add a bit less stock initially, topping it up later if necessary.
3. Bring to a Simmer: Increase the heat until the mixture just starts to bubble, then reduce to low, cover with a lid, and let it simmer for about 20-25 minutes.

6. Adjust Texture and Taste

1. Assess Consistency: After the simmering time, check the thickness of your tagine. If it’s too watery, remove the lid and let it cook uncovered for an additional 5-10 minutes to allow excess liquid to evaporate. If it’s too thick, stir in a bit more vegetable stock.
2. Flavor Test: Taste for salt, pepper, or additional ras el hanout. If you crave extra heat, another spoonful of gochujang can elevate the spice level.

7. Serve and Enjoy

1. Final Touches: Ladle the tagine into bowls or serve in a large communal dish. Optionally garnish with fresh herbs like chopped coriander (cilantro) or flat-leaf parsley for color.
2. Accompaniments: This aubergine and chickpea tagine pairs beautifully with fluffy couscous, crusty bread, or even a side of fragrant saffron rice.

Notes and Variations

• Make it Your Own: Feel free to add extra sweet potatoes, celery, or additional peppers. The chickpeas can also be replaced or supplemented with butter beans or cannellini beans.
• Ras El Hanout: This Moroccan spice blend varies greatly depending on the brand or homemade recipe. If you prefer a spicier blend, look for one that includes cayenne or chili flakes. Alternatively, a milder one may lean heavier on warm spices like cinnamon and nutmeg.
• Consistent Size: Ensure the aubergine, carrot, and bell pepper are cut into roughly similar-sized pieces so they cook at an even rate.
• Time-Saving Tip: If you don’t have time to salt and rest the aubergine, you can proceed without it. The dish will still be delicious, though there’s a slightly increased risk of encountering bitter eggplant or a more spongy texture.

Frequently Asked Questions (FAQ)

1. Can I Skip the Gochujang?

Yes, absolutely. Gochujang is a Korean chili paste that adds a mild to moderate heat and a subtle sweetness. If you can’t find it or prefer a strictly Moroccan flavor, omit it. You can replace some of that spice with a teaspoon of harissa paste or chili flakes, or leave it out entirely for a mild dish.

2. Is This Dish Vegan?

Yes, as long as you use a vegetable-based stock and ensure your spice blend doesn’t contain any hidden animal products (like dried fish or beef bouillon). Always double-check store-bought ras el hanout for non-vegan ingredients, though it’s typically plant-based.

3. Do I Need a Tagine Pot?

No. While a traditional clay tagine pot is wonderful for presentation and slow cooking, a Dutch oven or heavy-bottomed pot will deliver the same flavor and texture. Just make sure it has a well-fitting lid.

4. How Spicy Is Ras El Hanout?

It depends on the blend. Some versions have a little chili or paprika, while others rely mostly on fragrant spices like cinnamon, coriander, and ginger. Taste your specific blend or read the label so you know how much heat you’re adding.

5. How Else Can I Serve This Tagine?

It pairs well with couscous, bulgur wheat, quinoa, or simply fresh crusty bread for dipping. If you’re feeling adventurous, try topping with a sprinkle of roasted almonds or toasted pine nuts for extra crunch.

6. Can I Freeze Leftovers?

Yes. The aubergine and chickpea tagine freezes quite well. Cool it fully, then transfer it to an airtight container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or stock if needed.

Storing and Reheating Leftovers

• Refrigeration: Transfer any leftovers to an airtight container and refrigerate for up to 5 days. This dish often tastes even better when reheated because the flavors meld over time.
• Reheating: Warm it in a pot on the stovetop over low to medium heat, stirring occasionally. If the tagine has thickened significantly, add a splash of water or vegetable stock to reach your desired consistency.
• Freezer-Friendly: As noted in the FAQ, you can freeze the tagine in single-portion containers for convenient future meals. Simply thaw and reheat.

Food and Drink Pairings

• Side Dishes:
  • Couscous: Fluffy couscous prepared with a little butter (or olive oil) and a pinch of salt is a classic Moroccan pairing.
  • Flatbread or Pita: Use them to scoop up the saucy aubergine mixture, perfect if you enjoy a more hands-on dining experience.
• Salads:
  • A refreshing tomato and cucumber salad dressed with lemon juice, olive oil, and fresh herbs can balance the richness of the tagine.
• Drinks:
  • A Moroccan mint tea (hot or iced) provides a lovely herbal sweetness that pairs well with the spiciness of the dish.
  • If you prefer wine, a fruity red or a medium-bodied rosé can stand up to the spices without overpowering them.

Additional Tips for Success

• Avoid Overcooking: Aubergines can turn mushy if cooked too long. Keep an eye on your pot to ensure they maintain some shape.
• Sweetness Balance: Dried apricots bring a pleasant sweetness. If you’d like the tagine even sweeter, stir in a teaspoon or two of honey or maple syrup. For more savory palettes, reduce or omit the apricots.
• Prevent Sticking: If your pot is prone to sticking, stir occasionally and add a drizzle of olive oil or a bit of stock whenever necessary.
• Making Your Own Ras El Hanout: If you have time and a well-stocked spice cabinet, consider creating your own ras el hanout blend by combining coriander, cumin, cinnamon, paprika, ginger, turmeric, cloves, allspice, and a pinch of chili. Taste and adjust to your preference.

Final Thoughts 

This Moroccan Aubergine and Chickpea Tagine offers an enticing balance of warmth, sweetness, and a gentle spice that can be tailored to your personal preferences. The salted-and-rested aubergines maintain a satisfying texture, the chickpeas contribute heartiness, and the dried apricots add a subtle natural sweetness that ties the dish together. Even better, the entire meal requires minimal fuss—just a single pot or Dutch oven and a bit of patience as it simmers to perfection.

Whether you’re new to Moroccan cooking or a longtime fan, this recipe invites you to play with flavors, add or swap vegetables, and experiment until you find your own signature version. The unexpected twist of gochujang accentuates the savory-sweet base, proving that culinary creativity often yields the most memorable dishes. Serve it with couscous, rice, or fresh bread, and keep the leftovers for a next-day lunch that might taste even better once the spices have deepened.