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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
370 mL
Chickpeas
1 tbsp
Moroccan Spice Blend
½ unit
Eggplant
160 g
Sweet Bell Pepper
113 g
Yellow Onion
2 tbsp
Tomato Sauce Base
2 unit
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)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut half the eggplant into 1-inch pieces (use all for 4 ppl).Core, then cut pepper into 1-inch pieces.Add peppers, eggplant and 1 tbsp oil (dbl for 4 ppl) 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-high heat.While the pot heats, peel, then cut onion into 1/4-inch pieces.Peel, then mince or grate garlic.When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add rice and half the garlic. Cook, stirring often, until fragrant, 20 sec. Add half the stock powder and 1 1/4 cups water (dbl for 4 ppl). 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 the pot 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.
Heat the same pan over medium-high.When hot, add 1 tbsp oil (dbl for 4 ppl), 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 their can 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 water (1 1/4 cups for 4 ppl). 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, to taste.
Add almonds and half the parsley to the pot with pilaf, then fluff with a fork.Divide pilaf between plates. Top with tagine. Sprinkle remaining parsley over top.
