Moroccan Chicken Tagine with Eggplant, Peppers and Chickpeas

Smartpoints value per serving
Total Time
55 min
20 min
35 min
Serve over couscous, rice or a bed of baby spinach.


ground cumin

1 Tbsp

ground coriander

1 Tbsp


1 Tbsp, sweet smoked-variety

kosher salt

2 tsp

olive oil

1 Tbsp, divided


4 cup(s), diced (with peel)

uncooked boneless skinless chicken breast

1 pound(s), cut in thin strips

uncooked onion(s)

2 cup(s), diced

yellow pepper(s)

1 cup(s), or orange pepper, diced

minced garlic

1 Tbsp

minced ginger

1 Tbsp

canned diced tomatoes

15 oz

canned chickpeas

15 oz, rinsed and drained

dried apricot halves

14 halves, chopped

canned tomato sauce

1 cup(s)

fresh mint leaves

¼ cup(s), chopped


  1. To make spice mix, combine cumin, coriander, paprika and salt in a small bowl. Place eggplant in a medium bowl; toss with 1 tsp oil and 1 tsp spice mix.
  2. Preheat an oven to 425°F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
  3. While eggplant roasts, heat 1 tsp oil in a large sauté pan over medium-high heat. Sprinkle chicken with 1 tsp spice mix and add to pan; cook until browned and cooked through, 5-7 minutes. Remove chicken to a plate; set aside. Heat remaining 1 tsp oil in same pan and add onion and pepper; cook, stirring frequently, until beginning to brown, 3-4 minutes. Stir in garlic, ginger and remaining spice mix; cook, stirring a few times, 1 minute. Stir in tomatoes, chickpeas, apricots and tomato sauce.
  4. Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
  5. Serving size: 1 cup

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