Moroccan-Spiced Chickpea & Eggplant Tagine with Bulgur Pilaf

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 1 1/2 cups eggplant, cubed, about 1-inch pieces
• 3/4 cup diced tomatoes, canned or fresh
• 1/2 cup vegetable broth, low-sodium
• 1/4 cup dried apricots, chopped
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/2 cup bulgur wheat, uncooked
• 1 cup vegetable broth, for bulgur
• 1/4 cup sliced almonds, toasted
• 1 1/2 tablespoons olive oil
• to taste salt and black pepper
• 1 tablespoon fresh cilantro, chopped, optional garnish

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until fragrant

2. 2

   Add cubed eggplant and cook for 5 minutes, stirring occasionally until slightly softened