Chickpea and Eggplant Tagine-Style Stew
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Chickpea and Eggplant Tagine-Style Stew

Chickpea and Eggplant Tagine-Style Stew

with Raisin-Almond Pilaf

Yes, you can make a tagine-style stew without the traditional clay vessel! In fact, any heavy pot will do. The raisin-almond pilaf adds a lovely, sweet nuttiness that lifts up the other rich flavours!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

370 mL


1 tbsp

Moroccan Spice Blend

½ unit


160 g

Sweet Bell Pepper

113 g

Yellow Onion

2 tbsp

Tomato Sauce Base

2 unit

Garlic, cloves

7 g


¾ cup

Basmati Rice

28 g

Sultana Raisins

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


3 tbsp



Nutrition Values

Calories840 kcal
Fat31 g
Saturated Fat3.5 g
Carbohydrate121 g
Sugar23 g
Dietary Fiber19 g
Protein22 g
Cholesterol0 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan


Roast veggies

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut half the eggplant into 1-inch pieces (use all for 4 ppl).Core, then cut pepper into 1-inch pieces.Add peppers, eggplant and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, stirring halfway through, until veggies soften slightly, 10-12 min.

Cook pilaf

Meanwhile, heat a medium pot over medium-high heat.While the pot heats, peel, then cut onion into 1/4-inch pieces.Peel, then mince or grate garlic.When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add rice and half the garlic. Cook, stirring often, until fragrant, 20 sec. Add half the stock powder and 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high.Once boiling, stir in raisins. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Toast almonds and prep

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.While almonds toast, roughly chop parsley.

Start tagine

Heat the same pan over medium-high.When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add Moroccan Spice Blend, tomato sauce base and remaining garlic. Cook, stirring often, until fragrant, 30 sec.Add chickpeas and their can liquid. Scrape up any browned bits from the bottom of the pan, then bring to a simmer.

Finish tagine

Once simmering, add roasted veggies, remaining stock powder and 3/4 cup water (1 1/4 cups for 4 ppl). Bring to a boil.Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until veggies and chickpeas are tender, 10-12 min. Season with salt and pepper, to taste.

Finish and serve

Add almonds and half the parsley to the pot with pilaf, then fluff with a fork.Divide pilaf between plates. Top with tagine. Sprinkle remaining parsley over top.