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.
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Morrocan Chickpea Tagine

 

 

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Vegan Chickpea Patties

These little delightful patties are so versatile, you can have them with a green salad, in a pita as ‘falafels’, in a burger bun, the choice is yours!  I like to serve them with a large green salad, the flavours and textures are perfect together.

Vegan Chickpea Patties Recipe

Makes 10-12 patties

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon garlic, minced
  • 1/2 cup onion, diced
  • 4 tablespoons each parsley and coriander, minced
  • 1 tablespoon tahini
  • 2 tablespoons spelt flour (or flour of your choice)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper, ground (optional)
  • 2 tablespoons olive oil
  • Juice of half a lemon

Chickpea patties in skillet

Directions:

  • Add all ingredients into a food processor.
  • Pulse a few times until it is similar in consistency to that of cookie batter.
  • Place in a bowl, cover, and refrigerate for approximately 30 minutes to firm up the batter.
  • After 30 minutes, heat 1 tablespoon of olive oil in a skillet over medium heat.
  • With your hands, make a ball out of one large tablespoon of batter.  Flatten a little bit.
  • Place in skillet in batches of about 4 at a time.
  • Fry for 4-5 minutes, then turn.  Repeat on the other side.
  • Remove patties from skillet.
  • Add the other tablespoon of olive oil and repeat frying steps for the remaining patties.
  • Remove from skillet and serve warm.

Vegan Chickpea Patties

Vegan Chickpea Patties and Green Salad

Hawaiian Chickpea Teriyaki with Mango + Pineapple Salsa

I cannot take credit for thinking up this incredible dish myself, it was adapted from The Happy Herbivore, one of my favourite vegan cookbooks.The flavours in this recipe are so wonderful, from the sweetness of the mango, to the lemony cilantro, to the spiciness of the teriyaki.  Your tastebuds will be aroused!  We find ourselves still talking about how delicious this meal is hours after we’re done eating.  It’s really that good.

Hawaiian Chickpea Teriyaki with Mango + Pineapple Salsa Recipe

Makes 6 servings

Ingredients – Chickpea Teriyaki:

  • 2 large cans of chickpeas, drained and rinsed
  • 1 cup teriyaki sauce, I love preservative-free Veri Veri Teriyaki
  • 2 tablespoons sriracha hot sauce
  • 2 cups cooked brown rice
  • 1/4 cup whole sesame seeds

Chickpeas and Sesame Seeds

Ingredients – Mango & Pineapple Salsa:

  • 2 cups mango, diced
  • 2 cups pineapple, diced
  • 1 cup cilantro, minced
  • 1 cup red onion, minced
  • Juice of 1 lime

Mango Pineapple Salsa

Directions:

  • Start with the salsa.  In a large bowl, mix together the mango, pineapple, onion, cilantro, and lime juice.  Set aside.
  • In a frying pan over medium heat, combine chickpeas, teriyaki sauce, hot sauce and sesame seeds.
  • Stirring occasionally, let the chickpeas marinate for about 10 minutes.
  • Remove from heat once most of the liquid has been absorbed.
  • Serve over cooked brown rice, and top with a couple of spoonfuls of mango + pineapple salsa.
  • Enjoy!

I encourage you to pick up a copy of The Happy Herbivore here, it is packed with delicious, nutritious, inspiring, vegan meals.

Hawaiian Chickpea Teriyaki

 

Coconut Curry Bowl with Thai Red Rice

This is a rich, warming meal with a touch of spice for those evenings where you need a little comfort food.  I used a red rice simply because I love vibrant, colourful dishes.  Red vita rice is an ancient grain which has been harvested in Thailand since the sixth century.  It has a really nice nutty flavour, and a deep burgundy colour.

Coconut Curry Bowl Recipe

Makes 8 servings

Coconut Curry Bowl

Ingredients:

  • 1 large onion, chopped
  • 4 carrots, washed, peeled, and sliced
  • 2 zucchinis, washed and sliced
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 2 cups coconut milk
  • 3 cups garbanzo beans (chickpeas)
  • 2 cups red vita rice (you can use basmati as an alternative)
  • Kosher sea salt to taste

Directions:

  • Rinse the rice under cold filtered water for ten minutes.
  • In a saucepan, bring 4 cups of water to a boil.  Add the rice, cover, and let cook on low heat for about 30 minutes, or until all liquid is absorbed.
  • Heat the coconut oil in a seperate large saucepan over medium heat.
  • Add the chopped onions, and sauté for 5 minutes.
  • Add the carrots, curry powder, and a pinch of sea salt and stir occassionally for 10 minutes.  Careful not to burn the curry, add a splash of water if it is sticking to the bottom of your saucepan.
  • Add the zucchini, chickpeas, and coconut milk.
  • Cook for another 10 minutes (uncovered) or until your carrots are completely cooked through.
  • Serve on a bed of rice, and enjoy.