This Chickpea Aubergine Tagine Quinoa Bowl is the perfect warming, filling and comforting yet healthy meal that’s perfect for this time of year!
I absolutely love the combination of the intensely savoury, subtly-spiced sauce that envelops the meltingly soft aubergine and nutty chickpeas, which all pairs perfectly with the fluffy quinoa.
Pomegranate arils add sweet and juicy pops of colour, whilst the pistachio dukkah offers extra fragrance and a beautiful crunchy texture. This was actually my first time making dukkah, a Middle Eastern spice blend that I’ve been reading about a lot recently, especially because I’ve been reviewing lots of Middle Eastern cookbooks for the Best 2016 Cookbooks article that I recently wrote for The Independent. It certainly didn’t disappoint, and honestly made the tagine taste much, much better. It’s really easy to make, and if you have a spare couple of minutes on your hands, I’d really recommend making it.
Finally, I like to drizzle over a little lemon-tahini sauce, which works well to cut through the richness of the stew.
If you’re a little unsure of the quinoa, you can of course serve it with couscous (which is much more traditional), rice or maybe even buckwheat? I love eating it with quinoa (and I prefer the white one here rather than tricolour quinoa), as it is fluffier and absorbs the flavours of the stew a little better.
These Chickpea Aubergine Tagine Quinoa Bowls are easy enough to make for a quick weeknight dinner, but also special enough to serve to guests. Leftovers are the dream, both freezing and reheating extremely well.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 tablespoons olive oil
- 1 (red) onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne chilli pepper
- 1/2 teaspoon ground turmeric
- 2 sweet red peppers, diced
- 1 aubergine, diced
- 4 dates, pitted and roughly chopped (or sub dried apricots or prunes)
- 400g tin chickpeas, drained and rinsed
- 1 cube vegetable stock
- 1 tablespoon lemon juice
- 200g tinned tomatoes
- Bunch of coriander, roughly chopped
- Handful of pistachios
- Pinch of ground cumin
- Pinch of paprika
- 2 tablespoons sesame seeds
- 1 teaspoon dried oregano
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- Pinch of salt
- Few tablespoons of water
- Pomegranate arils
- Cook quinoa according to instructions on packet
- Heat up oil in a pot and once hot, add the onion and garlic
- Fry for 5 minutes until softened
- Add all the spices and fry until fragrant
- Add all the rest of the ingredients with enough water to cover, and bring to the boil
- Once boiling, turn down the heat and cover with a lid. Let simmer for 20-30 minutes, until the aubergine is soft - stir occasionally, and add more water if necessary
- Add all ingredients to a dry frying pan and fry for 5-10 minutes, until the nuts and seeds are nicely toasted - be careful not to burn them
- Crush using a pestle and mortar or spice blender, until it forms a slightly chunky powder
- Add all ingredients to a bowl and mix well
- Add more water depending on how thin you'd like the sauce to be
- To serve, place quinoa in bowls, top with a few ladlefuls of the tagine, scatter over pomegranate arils, sprinkle over the dukkah and add a few dollops of the tahini sauce
- Leftovers freeze and reheat very well