LunchDinnerMain Course

Chickpea Tagine

Name: Chickpea Tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: moroccan
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1.5 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric powder; 1 tsp smoked paprika; 0.25 tsp cinnamon; 0.25 tsp cayenne pepper (optional); 400 g diced tomatoes canned; 480 ml vegetable broth; 1 pcs sweet potato peeled and cubed; 1 pcs bell pepper seeded and chopped; 400 g chickpeas canned, rinsed and drained; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 cup fresh cilantro chopped

This hearty and aromatic chickpea tagine is a flavorful one-pot meal that brings the tastes of Morocco to your table. It features tender chickpeas simmered with sweet potatoes, bell peppers, and a rich blend of spices in a tomato-based sauce. Perfect for a satisfying vegan lunch or dinner.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 322 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspginger, grated
1.5 tspground cumin
1 tspground coriander
0.5 tspturmeric powder
1 tspsmoked paprika
0.25 tspcinnamon
0.25 tspcayenne pepper(optional)
400 gdiced tomatoes, canned
480 mlvegetable broth
1 pcssweet potato, peeled and cubed
1 pcsbell pepper, seeded and chopped
400 gchickpeas, canned, rinsed and drained
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

0.25 cupfresh cilantro, chopped

Equipment

grater · measuring cups · knife · cutting board · large pot · measuring spoons

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the ground cumin, ground coriander, turmeric powder, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting spices brings out their full flavor.
5
Pour in the diced tomatoes and vegetable broth, scraping any browned bits from the bottom of the pot.
About 1 min
6
Add the sweet potato and bell pepper to the pot.
About 1 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potato is tender.
About 20 min
Cook’s note: Check the sweet potato for tenderness with a fork.
8
Stir in the chickpeas, salt, and black pepper.
About 1 min
9
Continue to simmer, uncovered, for another 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
About 10 min
Cook’s note: If the sauce becomes too thick, you can add a splash of extra vegetable broth.
10
Remove from heat and stir in half of the fresh cilantro.
About 1 min
11
Serve hot, garnished with the remaining fresh cilantro.
Cook’s note: This tagine pairs well with couscous or quinoa.

Per serving

Nutrition

74%Score

Calories: 322kcal
Protein: 11g
Carbs: 49.1g
Fat: 10.5g
Fibre: 11.7g
Sugar: 12.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tagine in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed, or in the microwave.