Halal Moroccan Eggplant and Chickpea Tagine

• 2 medium eggplants, cubed
• 2 cans chickpeas, drained
• 1 onion, chopped
• 3 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tsp cumin, 1 tsp ginger, 1 tsp cinnamon, 1 tsp paprika
• 3 tbsp olive oil, salt, fresh cilantro, preserved lemon optional

1. 1Heat oil in a tagine or heavy pot. Sauté onion and garlic. Add spices and tomatoes; cook 5 min.
2. 2Add eggplant cubes and salt. Cook 8-10 min stirring occasionally.
3. 3Stir in chickpeas and 1 cup water. Cover and simmer 25-30 min until eggplant is soft.
4. 4Garnish with cilantro and preserved lemon. Serve with couscous.

Nutrition values are estimates.