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!
The quantities provided above are averages only.
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(s)
Eggplant
160 g
Sweet Bell Pepper
113 g
Yellow Onion
4 tbsp
Tomato Sauce Base
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)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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). (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 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 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 (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 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 (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, to taste. (TIP: If your stew reduces too much, add 1/4 cup water at a time until you reach desired consistency.)
Add almonds and half the parsley to the pot with pilaf, then fluff with a fork.Divide pilaf between plates. Top with stew. Sprinkle remaining parsley over top.
