eggplant and chickpea tajine with cous cous

No fuss eggplant and chickpea tajine

Slice 2 eggplants and sweat them with salt for 1 hour. Heat a couple of tablespoons of extra virgin olive in the tajine pan, and sizzle 2 cloves of garlic (cut into two lengthwise), a few coriander seeds, a few cumin seeds, chili flakes and rock salt. When the spices start to jump around the pan add a roughly chopped onion and when the onion is translucent (not brown) add the eggplant sliced (rinsed). Sauté for 5 minutes, stirring, and then add the content of a can of chickpeas (with their liquid) and a handful of coriander leaves (or parsley, if you don't have/like coriander). 

Now cover with the Tajine top and simmer on the lowest setting for a hour or so. At the end the eggplant will be a mush, and the chickpeas incredibly tasty. Add some smoked paprika if you like it hotter. Serve on couscous dressed with extra virgin olive oil and freshly squeezed lemon juice. 

Photos and Recipes by Alessandra Zecchini ©