Vegetable tagine

Ingredients for 4 servings:

• 1 eggplant(s)
• 5 cloves garlic
• 1 large onion(s), red
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 carrots
• 1 lemon(s)
• 8 dates
• 1 can chickpeas, approx. 400 g
• 2 can/n tomatoes, approx. 400 g each
• 5 tbsp soy sauce
• 7 tbsp water
• 1 tsp sweet paprika powder
• 1 tsp salt and pepper, each
• 2 tsp cumin powder
• 1 tsp paprika powder, hot
• 2 tsp cinnamon powder
• 1 tsp ginger powder
• ½ tsp cayenne pepper
• 1 bunch of coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, vegan

Cut the eggplant into small pieces. Peel and finely chop the onion. Finely slice the garlic. Place all three ingredients in a large pot. Mix the soy sauce and water. Pour half over the ingredients and sauté everything. Add 1 teaspoon of paprika for color. Pour the other half of the soy and water mixture over the eggplant and cook for 10 minutes, until the eggplant is nice and soft. In the meantime, cut the bell peppers into small strips and the carrots into slices. Add the spices to the pot and let it simmer briefly. Add the juice of one lemon. Now add the bell peppers and carrots. Stir everything together and let it warm through. Drain the chickpeas and add them. Chop the dates and add them. Add the contents of the two cans of tomatoes and bring to a boil. Once everything is boiling, reduce the heat and simmer on low for another 20 minutes. Finally, roughly chop the coriander and add it. Couscous or flatbread makes a good side dish.