A simple, delicious Tagine Recipe with Eggplant and Chickpeas infused with Moroccan spices served over cinnamon-scented couscous. This flavorful Eggplant Chickpea Stew is vegan and gluten-free! Video included. Check out our 25+ Incredible Chickpea Recipes and our 20+ Best Eggplant Recipes!

Flavorful Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe!

This flavorful Moroccan Stew or “Tagine” is made with chickpeas, caramelized eggplant, and a fragrant Moroccan spice blend called Ras El Hanout. It’s luscious and hearty, yet totally plant-based and vegan. It can be made ahead, as leftovers get even more flavorful as the flavors have time to meld.  The eggplant is succulent and meaty, a deliciously satisfying way to cook it!

What is a tagine?

A tagine can refer to a traditional clay cooking vessel with a hooded lid,  or a slow-cooked stew typically from Morocco and other North African countries like Algeria and Egypt.

how to make Eggplant Tagine | 60-sec video!

Can you make a tagine, without a tagine?

You can make a tagine (a slow-cooked stew) without the clay vessel, using a dutch oven, or another ovenproof, lidded baking dish.

A simple delicious Tagine Recipe with Eggplant and Chickpeas infused with Moroccan spices, served over cinnamon-scented couscous. This flavorful Eggplant Chickpea Stew is vegan and gluten-free. 

How to make Moroccan Eggplant Tagine

This vegan tagine recipe starts with cutting and salting the eggplant. Eggplant is so meaty and filling here, you really won’t miss the meat at all.

Eggplant Tagine- cutting the eggplant.

Cut the eggplant into large triangular wedges. Place in a bowl of salted water and place a lid over top to keep them submerged for 20 minutes.

Salting the eggplant will not only help remove bitterness but will also prevent the eggplant from soaking up too much oil.

soaking the eggplant

Pat the eggplant dry.

pat dry the eggplant

Working in batches, sear two sides of the eggplant until deeply golden.

begin pan searing the eggplant.

No need to cook the eggplant all the way through here as it will cook through in the oven.  Set these aside.

saute the veggies

To the same pan, saute the onion, garlic, bell pepper, celery for the flavorful base of the stew.

Season with Was el Hanout

Season with Ras El Hanout. You can buy this flavorful Ras el Hanout, or make this version at home.

Add crushed or diced tomatoes.

add crushed tomatoes

Let the tomatoes cook down.

Let the tomatoes cook down.

Add fresh parsley.

Add fresh parsley.

Stir in raisins, which will give the stew a very subtle but lovely sweetness. Chopped dried apricots will work too.

Add raisins.

Stir in the canned chickpeas.

Add chickpeas.

Add the seared eggplant into the stew.

Nestle in the eggplant

Nestle in the eggplant into the stew and cover.

Bake the stew.

Place this in the oven until the eggplant is translucent and cooked through, about 25 minutes.

A delicious Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe! #tagine

Give a gentle stir, taste and adjust seasonings and salt to your liking. You want the stew generously seasoned as it will be served over couscous, mellowing out the flavors. Sometimes I’ll add a little more Ras El Hanout.

***Keep in mind, Ras El Hanout is a spice blend– so every version is different. Start conservatively and add more to taste.

How to serve Tagine

Drizzle with olive oil, sprinkle with fresh herbs and serve with couscous!

Delicious, Healthy Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe! #tagine

On the Homefront: We made it safe and sound to our Airbnb in the lovely little town of Encinitas. We brought our cat Bell, my sourdough starter (named Vita), and a flat of microgreens. All survived relatively unscathed.

On the long drive down, I listened to a few podcasts that may resonate. Everyday Wellness Podcast #131 with Dr. Cate Shanahan, Found My Fitness Podcast with Dr. Jed Fahey on Sulforaphane (the inspiration for the microgreens post), and this interview with James Hollis on Insights at the Edge on “finding meaning vs. happiness”.

The days are longer and warmer here and we’ve been hiking and biking and getting our feet in the sand. We watched the big red sun dip into the ocean last night, and felt the magnitude of that endless horizon, so open and spacious, like an invitation…

Hope you enjoy this decadent Moroccan Tagine with Eggplant and Chickpeas!  It’s healthy, vegan, and bursting with Moroccan flavors.



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Delicious, Healthy Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe! #tagine

Moroccan Eggplant Chickpea Tagine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 80 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: vegan dinner, vegan recipes
  • Method: tagine, stovetop, oven
  • Cuisine: moroccan
  • Diet: Vegan


Delicious, healthy Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe!


Units Scale
  • 1 extra-large eggplant (or two small)
  • 2 teaspoons salt
  • Bowl of water
  • 24 tablespoons olive oil (divided) or coconut oil.
  • 1 medium onion, diced
  • 68 garlic cloves, rough chopped
  • 1 cup celery
  • 1 red bell pepper (or large carrot)
  • 1 tablespoon, ras el hanout, more taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 14-ounce can diced or crushed tomatoes
  • 1/3 cup raisins (or chopped dried apricots)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 14-ounce can chickpeas, drained, rinsed.
  • 1 cup veggie broth

Garnishes: Cinnamon scented couscous, flat-leaf parsley, olive oil, optional yogurt, optional Aleppo chili flakes

Cinnamon-Scented Couscous (serves 4) 


PREP EGGPLANT: Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)

Preheat the oven to 375F 

Pan Sear: In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.

Make the stew: Add more oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper and lower heat, cook until tender about 5 minutes. Lower heat to low. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and veggie broth. Bring to simmer, stirring.

Nestle in the eggplant and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.

Bake 20-25 minutes or until eggplant is tender and cooked through. While it’s baking make the couscous.

Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavor overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, Sprinkle with optional  Aleppo chili flakes and fresh Parsley. I like adding an additional drizzle of olive oil, or a dollop of yogurt, up to you.

Serve with the cinnamon-scented couscous.

To make couscous: Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.


Soaking the eggplant, not only seasons it, it helps remove some bitterness and helps the eggplant absorb less oil. Don’t skip this step.

You can make your own Ras El Hanout here. 

If leaving the raisins and apricots out, you will need to add a little sweetness- honey, sugar, something, to taste.  1-3 teaspoons.

Feel free to cook and bake in a tagine – if using a brand new tagine, make doubly sure you soak it first.


  • Serving Size: 1 ¼ cup
  • Calories: 384
  • Sugar: 13.3 g
  • Sodium: 823.2 mg
  • Fat: 9.3 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 66.2 g
  • Fiber: 10.7 g
  • Protein: 12.2 g
  • Cholesterol: 0 mg

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  1. My family loved it. My wife is planning to take it for lunch tomorrow if there’s any left. To me there’s the initial taste and the after taste. Both were excellent

  2. Delicious and relatively easy to make. I happen to own a tagline… how long and at what temperature would you recommend in the oven?

    1. Yes, I would season and brown it first- then nestle it in and bake with the rest.

  3. Magnificent! I made this as written, apart from adding 1 whole jalapeno to the tagine mix rather than use Aleppo, which I personally don’t care for.
    I wouldn’t change a thing – big thumbs-up from a dedicated carnivore, lol!

  4. Great recipe as usual. Long time follower but first time commenting. Love all of your recipes. Was born in Morocco and this dish reminded me of home.
    Thank you.

    1. Thanks for the comment- very appreciated and happy you enjoyed this. I love Morocco- beautiful country and people. And food!!!

  5. I have a husband who detests the texture of eggplant so I decided to try this recipe with butternut squash instead. It came out very well, but took longer to cook in the oven (about 15 minutes more). I also included some kale. Next time I’ll try a smaller cut. Thought I’d share this in case there are others out there who like spice, but not eggplant.
    Thanks for the recipe! I look forward to trying it as written at some point. Paula

  6. I made this tonight and it was delicious. I used rosé harissa paste instead of ras al hanout and coriander instead of parsley. Yummy!

  7. I made this last night and it was simply too delicious for words. I had never soaked eggplant in water before (we usually salt it and let it sweat), I was not sure how the texture would turn out when cooked, I left the skin on and was pleasantly surprised at how perfectly the eggplant cooked, and did not find it tough. The spice blend was absolutely perfect, and excited the tasted buds. Personally I needed to use more oil when cooking the eggplant. Thank you for yet another fabulously tasty recipe, keep up the amazing work that you do, you are by far my favorite food blogger.

  8. Wonderful harmony of flavors. I served it with couscous, with a lemon wedge on a side. Thanks for introducing me into the Ras el hanout, Sylvia. Even my homemade version made the dish delightful.

  9. Love this recipe, I’m a total amateur cook and this still turned out great.

    But question – How do I get the eggplants and chickpeas to retain some shape and firmness? My eggplants were all broken down and chickpeas were soft as.


  10. Excellent. Came together easily and tasted great. I used chopped dried apricots and Sadaf Ras El Hanout. I would recommend peeling the eggplant before chopping and soaking–the skin was a bit tough after cooking. Served with basmati rice pilaf with turmeric.

  11. I make this recipe for my family all the time. They love it. I have always loved eggplant. I now grow globe and Japanese varieties in my garden. I change it up a little depending what I picked from the garden. I make this recipe at the top of my list as a favorite. I also use rad el handout in many of my baked goods as well. Thank for sharing your recipes.

  12. I had my doubts looking at the ingredient list. I thought so few basic ingredients cannot produce something delicious. How wrong I was. This was the best tagine I have ever made and I have tried many many recipes. Incredible. Thank you.


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