moroccan

Spiced Chickpea and Eggplant Tagine with Mint

Name: Spiced Chickpea and Eggplant Tagine with Mint
Yield: 1 serving
Cuisine: moroccan
Ingredients: 182 g cooked chickpeas, drained; 236 g eggplant, cubed; 182 g canned crushed tomatoes; 73 g onion, chopped; 5 g garlic, minced; 20 g olive oil; 109 g water; 2 g ground cumin; 2 g sweet paprika; 0.45 g ground cinnamon; 14 g lemon juice; 5 g fresh mint, chopped

This simmered dish pairs cooked chickpeas, drained with eggplant, cubed, fresh mint, chopped and canned crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

24 g Protein

89 g Carbohydrates

27 g Fat

28 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

182g cooked chickpeas, drained 298 kcal
236g eggplant, cubed 59 kcal
182g canned crushed tomatoes 58 kcal
73g onion, chopped 29 kcal
5g garlic, minced 7 kcal
20g olive oil 177 kcal
109g water 0 kcal
2g ground cumin 8 kcal
2g sweet paprika 6 kcal
0g ground cinnamon 1 kcal
14g lemon juice 4 kcal
5g fresh mint, chopped 2 kcal

Cooking instructions

onionolive oil
Heat olive oil in a pot over medium heat. Add onion and cook until soft, about 4 minutes.
eggplant
Add eggplant and a pinch of salt; cook 6-8 minutes, stirring, until it starts to soften and brown.
garlicground cuminsweet paprikaground cinnamon
Stir in garlic, cumin, paprika, and cinnamon for 30 seconds until fragrant.
cooked chickpeaseggplantcanned crushed tomatoeswater
Add chickpeas, crushed tomatoes, and water. Simmer uncovered 12-15 minutes until the eggplant is tender and the sauce thickens.
lemon juicefresh mint
Stir in lemon juice and chopped mint. Taste and adjust salt and pepper.
Serve warm.