INGREDIENTS
Eggplant and chickpea tagine
150 g (1 cup) dried chickpeas, soaked overnight or 1 x 400 g
can chickpeas
1 large eggplant (500 g), chopped into 3 cm pieces
2 tsp salt flakes
80 ml (⅓ cup) olive oil
1 brown onion, roughly chopped
2 celery stalks, roughly chopped
1 red capsicum, roughly chopped
6 garlic cloves, finely chopped
1 tbsp ras el hanout
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 x 400 g can crushed tomatoes
1 tbsp honey
1 tbsp preserved lemon, chopped
160 ml (⅓ cup) homemade or store-bought vegetable stock
Salt flakes and pepper, to taste
Steamed couscous
400 g (2 cups) couscous
400 ml (1 ⅔ cups) homemade or
store-bought vegetable stock
80 g butter, cut into a small dice
1 tbsp harissa paste, or to taste
60 g (⅓ cup) currants
2 tbsp herbs, finely chopped
(we used mint and coriander)
Salt flakes and pepper, to taste
To serve
½ cup herbs, roughly chopped
(we used coriander, mint and
celery leaves)
Harissa, to serve
Yoghurt, to serve
1 lemon, cut into wedges
Miele accessories
METHOD
Eggplant and chickpea tagine
- Drain the soaked chickpeas and place in an unperforated steam container. Place into the steam oven and Steam at 100°C for 50 minutes, or until soft.
- Meanwhile, place the eggplant in a bowl and cover with cold water. Stir in the salt, cover and leave for 20 minutes. Drain and pat dry with paper towel (do not rinse).
- Heat one tablespoon of olive oil in a gourmet oven dish on high heat, induction setting 8. Brown the eggplant all over. Remove and set aside.
- Reduce the heat to medium-high, induction setting 7, and add another tablespoon of oil. Add the onion and cook for 5 minutes, or until soft. Add the celery and capsicum and cook for another 4 minutes.
- Add the garlic and spices; cook for 1 minute until fragrant. Return the eggplant to the dish and stir to combine.
- Add the tomatoes, honey, preserved lemon and vegetable stock to the pan. Increase to high heat, induction setting 8 and bring to the boil.
- Reduce heat to medium-high, induction setting 7, and simmer for 3 minutes. Remove from the heat and stir in the drained chickpeas.
- Place the tagine into the steam oven and Steam at 100°C for 25 minutes. Transfer the tagine to a smaller container if the gourmet oven dish does not fit in your oven.
- Remove from the oven and season to taste.
Steamed couscous
- Place the couscous, stock, butter, harissa paste and the currants into an unperforated steam container.
- Place into the steam oven and Steam at 100°C for 15 minutes with the tagine. Remove from the steam oven and stir through the fresh herbs. Season to taste.
To serve
- Serve the tagine with steamed couscous, chopped herbs, harissa, yoghurt and lemon wedges.
Alternative appliance method
Oven with Moisture Plus
- The tagine can be cooked in the oven using the Moisture Plus with Fan Plus at 160°C for 25 minutes with 2 manual bursts of steam, releasing 1 burst of steam immediately and the second burst after 10 minutes.
Combi steam Pro oven
- Tagine can be cooked in the combi steam Pro oven on Fan Plus at 160°C + 60% moisture + 25 minutes.
Steam oven with microwave
- The chickpeas can also be steamed in a steam oven with microwave using Rapid steam at 100˚C with 300 W and cook for 40 minutes. Then follow the recipe directions.
Hints and tips
- Salting eggplant releases bitter juices from the eggplant and prevents the eggplant from absorbing too much olive oil during the browning process.
- We make preserved lemons from leftover lemon rinds, the recipe can be found on our Miele Experience website.
APPLIANCE / FUNCTION
Miele
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