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Chickpea and Eggplant Tagine-Style Stew
with Raisin-Almond Pilaf
Yes, you can make a tagine-style stew without the traditional clay vessel. In fact, any heavy pot will do. The raisin-almond pilaf adds a lovely, sweet nuttiness that lifts up the other rich flavours!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Eggplant
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
4 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 unit(s)
Garlic, cloves
7 g
Parsley
¾ cup
Basmati Rice
28 g
Sultana Raisins
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut half the eggplant (whole eggplant for 4 ppl) into 1-inch pieces. (TIP: Peel eggplant before cutting, if desired.)
- Core, then cut pepper into 1-inch pieces.
- Add peppers, eggplant and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, stirring halfway through, until veggies soften slightly, 10-12 min.
- Meanwhile, heat a medium pot over medium heat.
- While the pot heats, peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then half the onions. Cook, stirring occasionally, until softened slightly, 1-2 min.
- Add rice and half the garlic. Cook, stirring often, until fragrant, 30 sec.
- Add half the stock powder and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Once boiling, stir in raisins. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
- Transfer to a plate.
- While almonds toast, roughly chop parsley.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook, stirring occasionally, until softened slightly, 1-2 min.
- Add Moroccan Spice Blend, tomato sauce base and remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Add chickpeas and canning liquid.
- Scrape up any browned bits from the bottom of the pan, then bring to a simmer.
- Once simmering, add roasted veggies, remaining stock powder and 3/4 cup (1 1/4 cups) water. Bring to a boil.
- Once boiling, reduce heat to medium.
- Cover and cook, stirring occasionally, until veggies and chickpeas are tender, 10-12 min.
- Season with salt and pepper. (TIP: If your stew reduces too much, add 1/4 cup water at a time until you reach the desired consistency.)
- Add toasted almonds and half the parsley to the pot with pilaf, then fluff with a fork.
- Divide pilaf between plates. Top with tagine-style stew.
- Sprinkle remaining parsley over top.