Moroccan Chickpea Bake

This casserole combines the flavors of Moroccan cuisine in a whole new way. The three layers are inspired by three classics — tagine, hummus, and falafel. Together, they create something modern and unique. This comforting dish is a fantastic way to spice up your weeknight meal rotation.

MOROCCAN CHICKPEA BAKE [VEGAN]

INGREDIENTS

FOR THE EGGPLANT LAYER:

• 2 eggplants
• 3 tablespoons olive oil
• Salt and pepper, to taste

FOR THE TAGINE LAYER:

•  2 teaspoons olive oil
•  1 onion
•  1 clove garlic, crushed
•  1/2-inch piece fresh ginger, grated
•  1/2 cup chickpeas
• 1 1/2 cups chopped tomatoes
•  2 teaspoons ground cumin
•  1/2 teaspoon chili powder
•  2 teaspoons smoked paprika
•  2 tablespoons rose harissa paste
•  1 teaspoons vegetable stock powder
•  1/4 cup chopped dried apricots

 FOR THE HUMMUS LAYER:

•  1/2 cup chickpeas
•  2 tablespoons lemon juice
•  2 tablespoons tahini
•  1 clove garlic, crushed
•  2 tablespoons olive oil
•  3 tablespoons water
•  1 tablespoon chopped dried apricots
•  1/4 teaspoon chili powder
•  1/4 teaspoon smoked paprika
•  1/2 teaspoon ground cumin
•  1/2 teaspoon ground coriander
•  1/4 teaspoon salt

 FOR THE CHICKPEA LAYER:

•  1 cup chickpeas
•  1 clove garlic, crushed
• 1 teaspoon ground cumin
•  1 teaspoon ground coriander
•  2 teaspoons rose harissa paste
•  1/2 teaspoon cinnamon
•  2 tablespoons olive oil
•  1/4 teaspoon salt

PREPARATION

1. Preheat the oven to 420°F.

 TO PREPARE THE EGGPLANT:

1. Remove the ends, and then slice them fairly slim lengthways into long slices. Then, drizzle the olive oil, some salt and pepper onto the tray, and lay the eggplant slices on top. Then flip each slice of the eggplant, so that they’re evenly covered in oil.
2. When this is done, add the eggplant into the oven to cook for about 10-12 minutes, until golden and soft. When cooked, remove from the oven and set them aside until later.

 TO MAKE THE TAGINE:

1. Finely slice your onion and add it into a frying pan on a medium-high heat with the olive oil. Fry for 2-3 minutes, then add in the ginger and garlic and fry for 2 more minutes, until golden.
2. Then, add in your tomatoes, chickpeas, chili, paprika, harissa, vegetable stock cube, and apricots. Stir together and continue for about 5-6 minutes to heat through. Then, set aside while you make the hummus and chickpea layers.

TO MAKE THE CHICKPEA LAYER:

1. Add the chickpeas, garlic, cumin, coriander, cinnamon, harissa, oil, and salt into a food processor. Pulse quickly to chop the chickpeas roughly into small pieces. Then, pour the mixture from the food processor and into a bowl to set aside.

 TO MAKE THE HUMMUS:

1. Add the lemon, tahini, oil, water, garlic, apricots, cumin, coriander, paprika, and salt into your food processor, and blend quickly on a low setting to mix together. Then, add in the chickpeas and blend again until a fairly smooth hummus consistency has formed. When this is done, also set aside.

TO ASSEMBLE:

1. Lay enough slices of eggplant along the base of a small-medium heatproof dish to cover it. Then, pour the entire tagine mixture on top. Scatter half of the chickpea mixture on top of the tagine layer, followed by the remaining aubergine slices to cover. Next, pour the hummus on top of the layers, and spread evenly until it covers the dish. Lastly, scatter the remaining half of the chickpea mixture on top of the bake.
2.  Add the bake into the oven to cook for about 20-25 minutes until heated through, and the chickpea topping is golden. When the bake has cooked, remove from the oven, and serve with what else you like – such as salad or steamed vegetables.

http://www.onegreenplanet.org/vegan-recipe/moroccan-chickpea-bake/