Moroccan-Spiced Chickpea & Eggplant Tagine with Herbed Couscous

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 1 1/2 cups eggplant, cubed into 1-inch pieces
• 1/2 cup diced tomatoes, canned or fresh
• 3/4 cup vegetable broth, low-sodium
• 1/2 medium red onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, freshly grated
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon paprika, smoked
• 1/4 teaspoon turmeric
• 3 whole dried apricots, chopped
• 2 tablespoons pumpkin seeds, raw
• 1 1/2 tablespoons olive oil, divided
• 1/2 cup couscous, uncooked
• 3/4 cup vegetable broth, for couscous
• 2 tablespoons fresh cilantro, chopped
• 1/2 whole lemon, zest and juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Heat 3/4 tablespoons olive oil in a large saucepan over medium-high heat. Add diced red onion and sauté for 3 minutes until softened.

2. 2

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