Moroccan-Spiced Chickpea & Eggplant Tagine with Herbed Bulgur

Ingredients

• 1.5 cups eggplant, diced, 1-inch cubes
• 0.75 cup canned chickpeas, drained and rinsed
• 0.5 cup diced tomatoes, canned
• 0.75 cup vegetable broth, low-sodium
• 0.5 medium onion, diced
• 2 cloves garlic, minced
• 0.5 tsp ginger, minced, fresh
• 0.75 tsp ground cumin
• 0.5 tsp ground coriander
• 1 whole cinnamon stick, small
• 0.25 tsp turmeric
• 0.5 cup bulgur wheat, uncooked
• 1 cup vegetable broth, for bulgur
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp pumpkin seeds, for garnish
• 1 tbsp olive oil
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and sauté for 3 minutes until softened.

2. 2

   Add minced garlic and ginger, cook for 1 minute until fragrant.