Moroccan Aubergine and Chickpea Tagine

This post may contain affiliate links. Please see my disclaimer.

This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness, and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.

A bowl of vegan aubergine tagine with couscous on the side

I love Morrocan vegetarian recipes because they are incredibly flavourful and most of the time, super easy to make.

This aubergine and chickpea tagine is no exception. It’s a naturally vegan dish that uses a mix of ras el hanout and cinnamon to bring together the flavours of juicy aubergines, courgettes and chickpeas.

In true Morrocan fashion, this vegan tagine has something sweet in it, too, in the form of dried apricots. You can omit them if you want, or substitute with raisins.

Morrocan tagines are traditionally cooked in a cooking dish with the same name, but if you don’t have one, a cast iron shallow casserole or a Dutch oven are excellent alterantives.

Traditional tagines are made from clay, but you can also find cast iron or aluminum models. I chose a cast iron dish to make this tagine, which goes from stove to oven, so you only have to use (and wash) one pot.

A photo of a pn with aubergine tagine

What do you serve with this aubergine tagine?

Couscous is the best accompaniment to a vegan tagine, and I chose a lemon and pine nuts combination.

You can make the couscous as the tagine cooks in the oven so they’re ready at the same time.

Simply cook the couscous according to the instructions on the package (typically cover with hot water or veggie stock and leave alone for 15-20 minutes) and then add the juice of a lemon, 1/2 cup toasted pinenuts, and parsley.

Recipe notes and tips:

  • To make sure the aubergines don’t turn out bitter, cut them into chunks and place them in a large bowl. Add 1-2 teaspoons of salt, stir well, and leave to rest for 15-20 minutes as you prepare the rest of the ingredients. This will soften them and remove any bitterness.
  • There are numerous variations of ras el hanout out there, so the one you decide to use may have spices in different proportions. I add two tablespoons of ras el hanout to this tagine, but you can add more or less depending on taste. You can also make your own.
  • The texture of the aubergine tagine should be stew-like. You don’t want a lot of liquid in there, but you don’t want it to be too dry, either. Adjust the thickness by adding more stock as needed or by cooking it for longer in the oven until the extra liquid evaporates.
  • Feel free to add more vegetables and beans to the tagine if you want. Extra peppers, sweet potatoes or celery are all good options.
  • This tagine is one of those dishes that taste even better when reheated, as the flavours have enough time to settle. You can store it in an airtight container for up to 5 days in the fridge.
Close up photo of a bowl of vegan aubergine tagine with couscous

If you liked this Moroccan aubergine and chickpea tagine, you might also like some of my other vegan recipes:

Easy Vegan Mushroom Bourguignon

Tuscan Bean and Barley Stew with Kale

Spanish Chickpea and Sweet Potato Stew

Hungry for more? 😄 Follow Skinny Spatula on InstagramFacebook, and Pinterest!

Yield: 4

Moroccan Aubergine and Chickpea Tagine

A bowl of vegan aubergine tagine with couscous on the side

This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. 

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 3 tbsp olive oil, divided
  • 2 small aubergines, cut into 1-inch chunks, salted
  • 1 large onion, diced
  • 4 garlic cloves
  • 1 medium courgette, cut into 1-inch chunks
  • 1 red pepper, diced
  • 2 tbsp ras el hanout
  • 1/2 tsp ground cinnamon
  • 1 x 400 g (14 oz) tin chopped tomatoes
  • 1 x 400 g (14 oz) tin chickpeas
  • 1/2 cup dried apricots
  • 500 ml (2 1/2 cups) vegetable stock


    1. Add 2 tablespoons of olive oil to a large oven-proof pan and fry the aubergines until slightly golden. You may want to do this in batches, depending on the size of your pan. Remove the aubergines from the pan and set them aside.
    2. In the same pan, add the rest of the olive oil and fry the onion for 2-3 minutes until it softens. Add the garlic and cook for another 30 seconds. Then add the courgette and red pepper and cook for 5-6 minutes until they soften.
    3. Preheat the oven to 190°C (375°F).
    4. Add the ras el hanout and ground cinnamon to the pan and stir well to cover the vegetables.
    5. Add the chopped tomatoes, chickpeas, and dried apricots. Stir well and then cover with vegetable stock. Bring to a simmer, stirring occasionally.
    6. Add the aubergine back to the pan, stir, and add a bit more stock or water if it looks too dry. The texture should be stew-like.
    7. Put a lid over the pan and bake for 25 minutes until all veggies are tender.
    8. Remove the pan from the oven and season to taste. If there's too much liquid left, bake for a couple more minutes without the lid. Add a little more water and stir if it looks too dry.
    9. Serve over couscous and sprinkled with fresh parsley, if you like.

Nutrition Information



Serving Size


Amount Per Serving Calories 434Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 766mgCarbohydrates 70gFiber 17gSugar 27gProtein 14g

Nutritional information is an estimate provided by an online nutrition calculator.

Did you make this recipe?

Share it on Instagram and mention @skinnyspatula or tag #skinnyspatula. It always makes my day to see your creations!