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Chickpea Tagine
Experience a blend of texture and spice in Chickpea Tagine! This traditional Moroccan dish is stunningly fragrant with complex flavors from chickpeas, butternut squash, chewy dried fruits, and no shortage of spices. This recipe is easy to follow, highly nutritious, and 100% vegan!
Servings: 4 Servings
Ingredients
- 2 ½ tbsp extra virgin olive oil
- ½ yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 ½ tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp freshly ground black pepper
- 1 tsp cumin seeds optional
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 14.5-oz can diced tomatoes
- 3-4 cups cubed butternut squash
- 3 cups cooked chickpeas or 2 cans drained & rinsed
- 2 tbsp raisins
- 2 tbsp chopped dried apricots or dates
- 2 ½ cups vegetable stock or broth or 2 ½ cups water plus 2 tsp Better than Bouillon vegetable paste
- ¼ cup fresh orange juice or the juice from 1 small orange
- 1 cinnamon stick
- 1 ½ tsp salt plus more to taste
- 1 bunch kale ribs removed and chopped
- ½ tsp garlic powder
- Chopped cilantro or parsley for garnish
- Fresh lemon for garnish
Instructions
- Warm 2 tablespoons of the olive oil in a large skillet or pot over medium-high heat. Once hot, add the onions, pepper, garlic, and ginger, and sauté for 4-5 minutes or until onions are translucent.
- Add the smoked paprika, ground cumin, coriander, black pepper, cumin seeds, turmeric, and ground cinnamon. Stir well, and toast the spices for 30 seconds or until fragrant.
- 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, reduce to medium heat, and cook for 20 minutes, or until the squash is tender. Stirring occasionally.
- While the tagine is cooking, preheat the oven to 375°F.
- Toss the kale with the remaining ½ tablespoon of oil, and spread it evenly over a baking sheet. Sprinkle the kale with the garlic powder and a large pinch of sea salt, and toss well until coated. Roast for 15-20 minutes, or until the kale is tender and crispy.
Video
Notes
Storage Directions
- Refrigerating: Allow your vegetarian tagine to cool completely before transferring to an airtight container. Leftovers will keep in the fridge for up to 5 days.
- Freezing: Place in a freezer-safe, airtight container, and freeze for up to 3 months. Defrost the tagine in the fridge overnight until thawed.
- Reheating: Reheat the tagine in the microwave or on the stovetop over medium heat. Enjoy!
- Toast the Spices. Since spices play a leading role in Moroccan chickpea tagine, we must get the most out of them. For 30 seconds, toast them together in the skillet to build up that beautifully complex and fragrant base.
- Small & Uniform Squash. Chop the butternut squash into small, uniform cubes. The larger the pieces, the longer the cook time.
- Simmer, Don’t Boil. Low and slow wins the race when it comes to vegan tagine recipes. Bring the mixture to a simmer over no higher than medium heat for proper flavor development and to prevent burning.
- Garnish. Top with cilantro or parsley leaves, lemon wedges, or even crispy roasted chickpeas as a grand finale.
Nutrition
Calories: 427kcal | Carbohydrates: 69g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1499mg | Potassium: 1204mg | Fiber: 16g | Sugar: 17g | Vitamin A: 16619IU | Vitamin C: 103mg | Calcium: 245mg | Iron: 7mg