Aubergine & chickpea tagine
A North African dinner for the galley that copes with rough seas, can be made ahead and frozen, needs no fridge, about 30 min hands-on.
- Dinner
- North African
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggplant / aubergine600 g (≈ 1.5 eggplants) (150 g)
- Canned chickpeas480 g (120 g)
- Canned chopped tomatoes480 g (120 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Ground cumin8 g (2 g)
- Ground cinnamon4 g (1 g)
- Couscous280 g (70 g)
- Extra-virgin olive oil40 g (10 g)
Method
- Fry aubergine cubes in oil until golden.
- Add onion and spices, then chickpeas and tomatoes; simmer 20 minutes.
- Serve over couscous.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Gluten — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 604
- protein
- 21 g
- fat
- 14 g
- carbs
- 101 g
- sugar
- 15 g
- fibre
- 19 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes