Eggplant and chickpea tagine with steamed couscous
By Miele
20 minutes Preparation Time |
1 hour 15 minutes Cooking Time |
6 serves |
INGREDIENTS Eggplant and chickpea tagine 150 g (1 cup) dried chickpeas, 1 large eggplant (500 g), chopped 2 tsp salt flakes 80 ml (1/3 cup) olive oil 1 brown onion, roughly chopped 2 celery stalks, roughly chopped 1 red capsicum, roughly chopped 6 garlic cloves, finely chopped 1 tbsp ras el hanout 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon 1 x 400 g can crushed tomatoes 1 tbsp honey 1 tbsp preserved lemon, chopped 160 ml (1/3 cup) homemade or Salt flakes and pepper, to taste
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Steamed couscous 400 g (2 cups) couscous 400 ml (1/3 cups) homemade or 80 g butter, cut into a small dice 1 tbsp harissa paste, or to taste 60 g (1/3 cup) currants 2 tbsp herbs, finely chopped Salt flakes and pepper, to taste
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To serve ½ cup herbs, roughly chopped Harissa, to serve Yoghurt, to serve 1 lemon, cut into wedges
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METHOD
Eggplant and chickpea tagine
1. Drain the soaked chickpeas and place in an unperforated steam container. Place into the steam oven and Steam
2. Meanwhile, place the eggplant in a bowl and cover with cold water. Stir in the salt, cover and leave for 20
3. Heat one tablespoon of olive oil in a gourmet oven dish on high heat, induction setting 8. Brown the eggplant all
4. Reduce the heat to medium-high, induction setting 7, and add another tablespoon of oil. Add the onion and cook
5. Add the garlic and spices; cook for 1 minute until fragrant. Return the eggplant to the dish and stir to combine.
6. Add the tomatoes, honey, preserved lemon and vegetable stock to the pan. Increase to high heat, induction
7. Reduce heat to medium-high, induction setting 7, and simmer for 3 minutes. Remove from the heat and stir in the
8. Place the tagine into the steam oven and Steam at 100°C for 25 minutes. Transfer the tagine to a smaller
9. Remove from the oven and season to taste
Steamed couscous
1. Place the couscous, stock, butter, harissa paste and the currants into a unperforated steam container.
2. Place into the steam oven and Steam at 100°C for 15 minutes with the tagine. Remove from the steam oven and
To serve
1. Serve the tagine with steamed couscous, harissa, yoghurt and lemon wedges.
Alternative appliance method
Oven with Moisture Plus
· The tagine can be cooked in the oven using the Moisture Plus with Fan Plus at 160°C for 25 minutes with 2
Combi steam pro oven
· Tagine can be cooked in the Combi steam oven on Fan Plus at 160°C + 60% moisture + 25 minutes.
Steam oven with microwave
· The chickpeas can also be steamed in a Steam oven with Microwave using Rapid steam at 100 °C with 300W
Hints and tips
· Salting eggplant releases bitter juices from the eggplant and prevents the eggplant from absorbing too much olive oil during the browning process.
· We make preserved lemons from leftover lemon rinds; the recipe can be found on our Miele Experience website
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