Eggplant Tomato and Chickpea Tagine

By: Milk Street

Eggplant Tomato and Chickpea Tagine
cuisine icon Cuisine
African
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Egg Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté, Slow Cook
cuisine icon Keywords
30-60 min, 4-6 servings, african, can chickpeas, contributed, cook 35 min, dinner, easy, egg free, eggplant, extra-virgin olive oil, grape or cherry tomatoes, ground cinnamon, ground cumin, kosher salt and ground black pepper, lemon juice, lightly packed fresh cilantro, main course, medium garlic cloves, medium yellow onion, plant-based, prep 10 min, pressure cook, sauté, slow cook, sweet paprika, tagine, vegan, vegan recipes, vegetarian, vegetarian recipes, finely grated fresh ginger

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
4-6 servings
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 4 medium garlic cloves
  • 1 medium yellow onion
  • 2 pints grape or cherry tomatoes
  • 4 tsp finely grated fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp ground cinnamon
  • Kosher salt and ground black pepper
  • 2 lbs eggplant
  • 15 1/2 oz can chickpeas
  • 1 tbsp lemon juice
  • 1 cup lightly packed fresh cilantro
Instructions
  • START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring often, until the garlic is golden brown, about 4 minutes. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes. Press Cancel, then stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  • Fast: Lock the lid in place and move the pressure valve to sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

    --Or--

    Slow: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 5 to 6 hours; the tagine is done when the tomatoes have broken down and the eggplant is very tender. Press Cancel, then carefully open the pot.
  • FINISH: Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro. Serve drizzled with additional oil and with lemon wedges on the side.
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