Eggplant Tomato and Chickpea Tagine
By :Milk Street
instant pot recipes, vegan recipes
A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This particular chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors. For extra depth and a touch of spiciness, swirl a spoonful of harissa into the tagine just before serving or offer some at the table for spooning on to taste. Serve with crusty bread, warmed flatbread or couscous to soak up the delicious sauce. Don’t shortcut the prep by leaving the tomatoes whole. Slicing 2 pints of grape tomatoes may take some time, but this step helps the tomatoes break down and cook at the same rate as the eggplant
instant pot recipes, vegan recipes
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Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 1/4 cup extra-virgin olive oil plus more to serve
  • 4 medium garlic cloves finely chopped
  • 1 medium yellow onion roughly chopped
  • 2 pints grape or cherry tomatoes halved
  • 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 trimmed and cut into 1-inch chunks
  • 15 1/2 oz can chickpeas rinsed and drained
  • 1 tbsp lemon juice plus lemon wedges to serve
  • 1 cup lightly packed fresh cilantro finely chopped
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 1/4 cup extra-virgin olive oil plus more to serve
  • 4 medium garlic cloves finely chopped
  • 1 medium yellow onion roughly chopped
  • 2 pints grape or cherry tomatoes halved
  • 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 trimmed and cut into 1-inch chunks
  • 15 1/2 oz can chickpeas rinsed and drained
  • 1 tbsp lemon juice plus lemon wedges to serve
  • 1 cup lightly packed fresh cilantro finely chopped
instant pot recipes, vegan recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. 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.
  3. 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.