We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the oven temp to 375 F, per the recipe. Second, here’s how we translated the measurements: 1 Tbsp canola oil to sauté the non-eggplant veggies; 1 large yellow onion, diced; 4 garlic cloves, minced; 1 zucchini, 1 orange or red bell pepper; 2 Tbsp Ras el Hanout (recipe here: piglettedc.wordpress.com/2021/11/28/ras-el-hanout-we-made-this-spice-blend-for-a/); ½ tsp Vietnamese cinnamon; 13.5 oz diced tomatoes (we drained a 14.5 can and set the 2 Tbsp tomato liquid aside); 13.4 oz chickpeas from a vacuum sealed container (drained and rinsed); ½ cup dried apricots; and 17 oz = 16 oz (2 cups) plus 1 oz of vegetable stock (we used chicken stock), NOT 2.5 cups despite the recipe. After baking (with lid on) at 375 F for 25 mins, we found the stew had not yet melded. We moved it back to the stovetop, brought to a boil, and then simmered, uncovered, until it reached stew-like consistency, about 30 mins. We found it a bit spicy, so we added a dash (½ tsp) sugar and 1.5 tsp of apple cider vinegar for balance. (Nov. 2021)
Note: We served this tagine with couscous, in accordance with these instructions: https://href.li/?https://www.onceuponachef.com/recipes/couscous.html
Cooking Adventures 