Early Fall Tagine
Amazed and slightly shocked that so far the best part of my pregnancy has been the third trimester. The HG is mostly under control and while my back is sore, it’s amazing the energy boost that comes with not getting sick multiple times a day. I’m still sticking with quick and easy meals, as I have no desire to tempt fate, and have also been bringing out my cookbooks more with the plan of finding easy to freeze recipes. This recipe is not one of those, but it is one that I had marked at the start of summer. It’s inspired by a recipe in Vegetarian Tagines & Couscous which is a fantastic book for people who don’t have a citrus allergy. However the basic ingredients are just that, so I can adjust and mess with as necessary – resulting in citrus (and nut) free treats for my household!
1 tbsp olive oil
1 tbsp unsalted butter (dairy or nondairy)
1 tsp cumin seeds
1 tsp cinnamon
3 garlic cloves, minced
2 large tomatoes
1 large eggplant, roll cut and then quartered
2 carrots, peeled and cut in to 1inch pieces
2 cups chickpeas, presoaked and rinsed
1 tsp sugar
1 tbsp fresh thym
- Heat the oil/butter in the bottom of the tagine over medium heat. Stir in the cumin, cinnamon, and garlic - saute for 2 minutes.
- Add the eggplant and continue cooking for 10 minutes, stirring on occasion to prevent sticking, then add in the carrots and chickpeas along with the sugar. Cover and cook for a final 15 minutes, stirring halfway to prevent sticking and burning. If getting too dry add a bit of water or vegetable stock, a tbsp at a time.
- Once carrots are soft, Serve and enjoy!
I served this with some leftovers lentils, but couscous would be the more traditional option – tho flatbread or rice would also work. I topped mine with a bit of Greek Yogurt (So Delicious Coconut) while Joe went the naked route this time. It was shortly after this that my tagine decided it was time to quit – lesson learned regarding gas burners and the importance of a good diffuser. Thankfully a new one just arrived (late birthday present) and I can’t wait to give it a whirl!