Cozy Chickpea Tagine

There are certain dishes – like Moroccan vegetarian recipes – that make me miss my time as a personal chef. My chickpea tagine recipe is one of them. If you are new to tagine, first of all – welcome! Second, this dish is a Moroccan slow-cooked stew, taking its name from the clay-domed cooking vessel that it’s traditionally cooked in. We’re not using a tagine pot today, but instead relying on our trusty stove and a heavy-bottomed pan. Learn more about the history of tagine pots here.

Even still, this vegetable tagine recipe does not disappoint. Filled with nourishing ingredients like tender chickpeas, butternut squash, dried raisins and apricots, roasted kale, and a whole lot of spices, each bite is an explosion of texture and flavor. Dish up a big bowl during the chillier months for a hearty, comforting meal that will warm you from the inside out.

For more chickpea recipes, check out my Jamaican Chickpea Curry and Spiced Chickpea Soup.

Ingredients

Extra Virgin Olive Oil: We’re calling on EVOO as our flavorful base for sauteeing the onions, red pepper, and initial spices. If needed, you can also use avocado oil.

Yellow Onion: Sauteed onions provide a natural sweetness and flavor depth that this vegan tagine is built on. Yellow onion is preferred, but white or red will do in a pinch.

Red Pepper: Red peppers bring a pop of color and a subtly sweet taste that gets even better when sauteed with onions. 

Spices: Remember when I said we’re using a lot of spices? You’ll need garlic cloves, garlic powder, fresh ginger, paprika, cumin powder, cumin seeds (optional), coriander, salt, black pepper, turmeric, cinnamon powder, and one cinnamon stick. It’s a mouthful, but this warm medley brings Moroccan chickpea tagine together in spiced harmony. 

Diced Tomatoes: Tomatoes offer the perfect amount of acidity and a bright visual appeal. Canned diced tomatoes are your best bet.

Butternut Squash: Its naturally soft texture makes it almost creamy in a tagine, and its earthy flavor balances everything out. Each bite is a delight!

Cooked Chickpeas: Tender chickpeas are a must in vegan Moroccan recipes, packed with protein and fiber. In tagine, they’re a real showstopper. Canned chickpeas or freshly cooked chickpeas work equally well.

Stone Fruits: Raisins and dried apricots, specifically. They might seem like an unexpected ingredient, but they’re authentic to traditional tagine. The sweetness and chewy texture contrast with the spicy and savory elements so well. Chopped dates are a great substitution. 

Vegetable Broth (or Stock): The liquid base is the ultimate flavor enhancer and helps achieve that stew-like consistency. In place of broth, you can use a tablespoon of vegetable bouillon paste combined with 2.5 cups of water. 

Orange Juice: Citrus is very common in North African cooking, and similar to the vegetable broth, it’s a flavor enhancer – but with a twist. The bright zestiness combined with the savory notes is a match made in heaven. 

Kale: This leafy superfood is roasted before being added to the vegetable tagine, bringing some crunch to the choir of tastes and textures. 

Garnishes: For a meal that is this fancy, presentation is a must. For a final touch, I love cilantro or parsley leaves, and a wedge of lemon.

Recipe Variations

Vegetarian tagine comes in all different shapes and forms. Experiment with these simple recipe adaptations and variations to switch it up.

• Sweet Potato: If you’re making tagine outside of squash season, or you simply prefer a root vegetable base, add sweet potato using a 1:1 ratio. Follow the same directions for prep, and enjoy! 
• Lentils: Lentils are commonly used in traditional recipes. You can use dried red or green lentils in place of chickpeas or in addition to (extra protein!). No need to pre-cook them – simply add ⅓ cup of lentils (and 1 extra cup of water or broth) at the same time as the squash and dried fruits. Red lentils will break down and create a creamier tagine broth, while green lentils will hold their shape more like beans do.
• Fall-Inspired: For an autumnal twist, make your vegan tagine with pumpkin or another type of winter squash in place of the butternut squash. For more fall flair add nutmeg, and swap chopped dried apples for the apricots.

How to Make Chickpea Tagine

Ready for your kitchen to smell downright divine? This recipe never fails!

• Saute. Warm 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Once warm, add the onions, pepper, garlic, and ginger, and sauté until onions are translucent.

• Add the spices. Add the smoked paprika, cumin powder, coriander, black pepper, cumin seeds, turmeric, and ground cinnamon. Stir well, and give the spices 30 seconds to toast.

• Mix in veggies and dried fruit. Add the diced tomatoes, butternut squash, chickpeas, raisins, vegetable broth, orange juice, cinnamon stick, and salt. Stir well. Cover and bring the tagine to a simmer on medium heat, and cook for 20 minutes, or until the squash is tender.

• Roast kale. While the tagine is cooking, preheat the oven to 375°. Toss the kale with ½ tablespoon of oil, and spread it evenly over a baking sheet. Sprinkle the garlic powder and a bit of sea salt over the kale, then roast for 15-20 minutes, or until tender and crispy. Stir the cooked kale into the tagine.

• Serve and garnish with fresh chopped cilantro or parsley. Enjoy hot!

Serving Suggestions

For a real feast, serve chickpea tagine over white, brown, or coconut jasmine rice, couscous, freekeh, or quinoa. Make it a complete meal with pita or naan bread and sweet potato hummus, or a bulgur salad with roasted grapes.