chickpea tagine

In this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of sweet raisins and carrots, nutty chickpeas and salty olives. Aromatic saffron and a homemade ras el hanout spice blend tie together all of these luscious tastes.

Chickpea Tagine Recipe

tbsp extra virgin olive oil

red onion ((thinly sliced))

garlic

carrots

raisins ((or chopped dates))

tomatoes

cooked chickpeas ((approximately two 15 oz cans))

ras el hanout ((add more if needed))

saffron

paprika ((or cayenne

cilantro (or parsley,

kalamata olives ((roughly chopped))

Salt

Add olive oil to a Dutch oven or heavy-bottomed saucepan over medium heat. Add the onions with half a teaspoon salt and saute until the onions are soft and begin to caramelize.

Add crushed garlic to the pot and continue to saute for another minute.

Stir in the carrots and saute for a couple of minutes, followed by the raisins.

Add the crushed tomatoes to the pot and mix well, then stir in the chickpeas.

Add ras el hanout, paprika and saffron to the pot and mix well. Stir in the cilantro and/or parsley.

Add a cup of water and mix well. Bring to a boil over medium high heat, cover the tagine with a tight lid, lower heat, and let the tagine simmer for 30-45 minutes. Stir occasionally and add more water if needed. The tagine should be thick but if you want more sauce you can add more water or vegetable stock.

Finally stir in the olives and mix well. Check salt and add more as needed. Turn off heat.

This comforting Vegan Tagine with Chickpeas is an aromatic Moroccan-inspired one-pot stew that’ll warm you up from the inside. Featuring cozy and bold flavors, you’d never know it’s vegan, gluten-free, and nutrient-dense!

Vegan Tagine with Chickpeas

extra virgin olive oil, (plus more for drizzling)

yellow onion, (diced)

red bell pepper, (chopped)

garlic cloves, (finely chopped)

cinnamon ((optional) (see Note 1))

(480 mL) vegetable broth

(15-ounce 425 grams) cans chickpeas, drained and rinsed

bay leaves

kosher salt, (more to taste)

(14.5-ounce 410 grams) can crushed tomatoes

Medjool dates, (chopped (see Note 3))

medium lemon, (zested + 1 tablespoon juice)

ras el hanout ((see Note 4))

coriander

cinnamon

cumin

ginger

turmeric

cayenne pepper ((optional, ½ tsp

black pepper

cloves

(140 grams) plain vegan yogurt

lemon juice, (more

Preheat the oven to 375º/190ºCF. Arrange an oven rack to fit a Dutch oven (or tagine pan, if you have one) or braising pan.

Stir together the spices for the Spice Mix.

Heat the 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, add the onions and season with a pinch of salt. Cook until golden brown, 7 to 8 minutes, adding a splash of water as needed to deglaze the pan and prevent the onions from burning. Add the bell pepper, garlic, and cinnamon stick, and cook for 3 minutes, stirring frequently.

Add the Spice Mix and stir vigorously for 1 minute. If it starts to dry out, add a splash of water.

Pour in some of the broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, squash, chickpeas, bay leaves, salt, tomatoes, and dates. Stir, and bring to a boil. Turn off the heat, and drizzle with a nice glug of olive oil, and stir again to combine. Place the lid on the pan and ensure it’s fitted tightly.a. NOTE: If you don’t have a lid for your pan, cover tightly with foil.

Transfer to the oven and bake, covered, for 40 minutes, or until squash is tender and the mixture is thick and stew-like.

Meanwhile, make the yogurt sauce (or make 1-2 days ahead of time and refrigerate). In a bowl, stir together the yogurt, lemon juice, salt to taste, and coriander. Refrigerate until ready to use.

For the best flavor, cool for 15 to 20 minutes. Stir in half of the zest and 1 tablespoon lemon juice. Taste, adding more lemon zest or juice as desired.

Serve in bowls topped with yogurt sauce, chopped parsley or cilantro, and a drizzle of extra virgin olive oil.

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Chickpea Tagine Recipe

Vegan Tagine with Chickpeas

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