Chickpea Tagine
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover tagine in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed, or in the microwave.
More recipes
All recipeslunch
Rajma (Kidney Bean Curry)
This hearty vegan rajma features tender kidney beans simmered in a rich, spiced tomato and onion gravy. It's a comforting and nutritious Indian curry, perfect served with rice or flatbread.
1 hr 235 kcalmain course
Trinidadian Chicken Pelau
This one-pot Trinidadian chicken pelau features seasoned chicken, rice, and pigeon peas cooked together in a rich, caramelized sugar base. It's a hearty and flavorful dish, perfect for a satisfying meal.
1 hr 10 mindessert
Orange Oatmeal Cake
A wonderfully moist and tender cake featuring the bright flavor of fresh orange combined with the wholesome texture of rolled oats. This simple single-layer cake is perfect for an afternoon snack or a comforting dessert.
1 hr 10 min 316 kcalmain course
Vietnamese Stir-Fried Frog with Coconut Curry
This classic Vietnamese dish, known as Ếch Xào Lăn, features tender frog legs simmered in a fragrant and creamy coconut curry sauce. Infused with lemongrass, turmeric, and a hint of chili, the flavor is rich, aromatic, and complex. It is traditionally served with steamed rice to soak up the delicious sauce.
40 minbreakfast
Vegan Pittu with Coconut
Pittu is a traditional Sri Lankan and South Indian breakfast, featuring steamed cylinders of ground rice flour layered with fresh coconut. This vegan version is simple to prepare and offers a delightful start to the day.
35 min 300 kcaldessert
Fresh Fruit Crisp
A simple and comforting dessert featuring seasonal fruit baked under a sweet, crumbly oat topping. The contrast of tender, warm fruit and a crunchy, buttery streusel makes this a timeless favorite. It's best served warm, especially with a scoop of vanilla ice cream.
1 hr 329 kcallunch
Green Salad With Dilled Shrimp
A light and refreshing main course salad featuring tender shrimp marinated in a zesty dill vinaigrette. Crisp greens, cool cucumber, and Monterey Jack cheese round out this simple yet flavorful dish.
1 hr 10 min