Preheat oven to 400°F

Cut eggplants into 1cm slices. Oil the eggplant (approx. 2 tbsp) & place in a baking sheet lined with parchment paper. Sprinkle salt on top. Cook until they're completely cooked through and golden brown.

Slice the onion thinly & cut the beef into 1"-1.5" cubes.

In a glass, pour 1/2 cup hot water over the pinch of safran. Set aside.

Heat your tajine on medium heat, add 1 tbsp olive oil. Add beef cubes and the onions. Cut half a preserved lemon by separating skin from the insides, remove the seeds, thinly slice skin and chop the inside of the lemon. Braise for 15 minutes, stirring gently at the halfway point and covering the tagine.

Season your tajine with the spices (cumin, paprika, ginger, turmeric, cinnamon) and salt to taste. Finely chop the herbs (parsley & coriander), reserving ⅓ of the herbs & setting them aside. Add ⅔ of herbs to the tajine along with the tomato paste. Then, add the safran water. Stir gently.

Cover the tajine & let it simmer for an hour and 45 minutes. While it simmers, check it occasionally to make sure the bottom doesn't burn. Add ¼ to ⅓ cup water if too much water evaporates; the tajine should not be sizzling, it should be simmering gently. Refer to the photo for doneness.

Begin building the tajine by adding the eggplant slices to the sides in a circle and then going into the middle of the tajine. See the reference photo.

Add chickpeas to the top, focusing on the center of the tajine. Add a splash of water & cover the tajine to let it simmer for another 5-7 minutes.

Your tagine is ready! Add the chopped herbs you reserved earlier and enjoy with some bread on the side.