Moroccan Chickpea Tagine

I think the moment most of us go veg, we master one dish that we serve to our vegetarian, vegan, and omnivore friends alike.  One of those crowd pleasing dishes to have under your belt.  This was that dish for me.  I love warming meals with spices and root vegetables.  This dish was made many, many times in my kitchen, and it’s always been a hit as an exotic stew with our friends and family.  It is the perfect weather in Canada right now to dig into it as well.

Traditionally, a tagine dish is from North Africa and it gets its name from the special earthenware pot in which it is cooked.  The traditional tagine pot is formed entirely of a heavy clay.  Tagines are normally savoury stews or vegetable dishes, with beans used as a thickener.  I really like serving my tagines on a bed of whole grain couscous.

Morrocan Chicpea Tagine

Moroccan Chickpea Tagine
Serves 6
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 1 sweet potato, peeled and cut into 1″ cubes
  2. 2 zucchini, sliced
  3. 3 carrots, peeled and chopped
  4. 1 large onion, peeled and chopped
  5. 1 tablespoon olive oil
  6. 1 (15 ounce) can organic garbanzo beans, drained and rinsed
  7. 1 (14.5 ounce) can organic tomatoes with juice
  8. 1 cup vegetable broth
  9. 1 teaspoon ground coriander
  10. 1 1/2 teaspoons ground cumin
  11. 1 teaspoon ground tumeric
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon ground cinnamon
  14. 1 teaspoon sea salt
  15. 1/2 cup dried apricots, thinly sliced
  16. optional garnish, freshly chopped parsley
  17. 2 cups cooked whole grain couscous
Instructions
  1. Begin by cooking your couscous according to packaging instructions. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes or until onions are translucent.
  3. Add potato, carrot, tomatoes with juice, vegetable broth, and all the spices. Stir, cover pot, bring it up to a high heat and boil for 20 minutes.
  4. Add chickpeas, zucchini and apricots, and continue to cook covered for another 10 minutes, or until potatoes, carrot, and zucchini are tender.
  5. Spoon couscous onto plate and top with a generous amount of the tagine. You can sprinkle with some fresh parsley.
Love and Lentils http://loveandlentils.com/
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Morrocan Chickpea Tagine

 

 

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Comments

  1. Yum!

  2. I really love tangines– this is a lovely recipe.

  3. You are so right- tagines seem to appeal to everyone, veggies and omnivores alike. Your recipe’s pretty similar to my own. I like to add red lentils to get the sauce nice and thick 🙂
    http://coconutandberries.com/2013/09/24/red-lentil-root-vegetable-tagine/

    • Oooh, very similar! I love the idea of the red lentils in there, will definitely try it like that! 🙂
      Thanks for sharing!
      Sophia 🙂

  4. Looks good! Sharing on my facebook page 🙂

  5. Oh Sophia, this looks so good!! I need another dish to feed my non-veg friends and family, so I’ll give this a try. Maybe I’ll even make it next weekend for my sister and her partner. Thanks for another lovely recipe!! Celeste “The Honking Vegan” – honk, honk!

    • Hey Celeste! Thank you! That would be cool, would love to know what everyone thought if you try it out. It’s a hit with many. My friends just whipped it up tonight as well, saw it on instagram. 🙂

  6. Hi Sophia,
    I have awarded you with the Bouquet of Three Award at http://wp.me/p2WqlF-OR.
    Cheers!
    Divya

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