Lebanese Chicken Tagine with Eggplant and Chickpeas
This Lebanese chicken tagine with eggplant and chickpeas is a heartwarming stew. Lebanese cuisine is full of treasures like mezze, but this stew is a staple on family tables. The melting eggplants, creamy chickpeas and tender chicken come together in a tomato sauce fragrant with mild spices. You will love the simplicity and richness of flavors. It's a great way to discover Lebanese cuisine if you wonder what the typical dishes are. And for halal enthusiasts, this dish is naturally halal and easily found in Lebanese restaurants.
Ingredients
- Chicken thighs4
- Eggplants2 medium
- Onions2
- Garlic4 cloves
- Cooked chickpeas400 g
- Crushed tomatoes400 g
- Tomato paste1 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Cinnamon1/2 tsp
- Olive oil3 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh coriander1 bunch
Instructions
- 1
Chop the onions and garlic. Cut the eggplants into 2 cm cubes. In a pot, heat the olive oil and sauté the onions until translucent.
- 2
Add the chicken thighs and brown on all sides. Remove and set aside.
- 3
In the same pot, add the garlic, eggplants and sauté for 5 minutes. Add the spices (cumin, coriander, cinnamon, salt, pepper) and mix.
- 4
Add the crushed tomatoes, tomato paste and 200 ml water. Return the chicken, add the chickpeas. Cover and simmer for 25 minutes over low heat.
- 5
Check the chicken is cooked, adjust seasoning. Sprinkle with chopped fresh coriander and serve hot with rice or Lebanese bread.
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