Chickpea Tagine

Inspired by the flavors of a Moroccan Tagine, this chickpea stew combines fresh vegetables with warming spices for a nutrient packed, comforting meal.

The word Tagine (or tajine) is used to describe a traditional Moroccan dish of spiced meat and vegetables as well as the clay pot that it is cooked in.

A tagine is a shallow dish with a cone-shaped lid, sometimes with a small hole in the top to allow steam to escape. The shape of the pot allows steam to rise to the top and drip water back onto the dish, allowing the food to cook in its own liquids to produce a soft and silky stew. The use of a tagine pot has been used in North African cooking for centuries.

This chickpea stew is made on the stovetop but is still packed with flavor from veggies and lots of spices.

There is something about adding warm spices like ginger and cinnamon to a savory dish that I can’t get enough of. It adds such a special flavor and adds a whole new level to the dish. Mix that with sweet tomatoes, carrots, apricots and the magical healing powers of turmeric? It’s a done deal.

Thanks to the red and orange vegetables in this dish, one bowl provides a hefty dose of vitamins and minerals and is basically a beta-carotene wonderland. The healthy fats from the olives and olive oil also help us to absorb some of these amazing vitamins. Check out my post on Vitamin A for more info on this!

This dish is delicious and feels so nourishing, I hope you enjoy.

Chickpea Tagine

Serves 4

Ingredients

2 Tbsp extra-virgin olive oil

1 medium yellow onion, diced

4 cloves of garlic, minced

4 medium carrots, sliced

1 red bell pepper, diced

1 medium zucchini, diced

2 tomatoes, diced

1 can chickpeas, drained and rinsed

⅓ c dried apricots, chopped

¼ c parsley, chopped, plus more for serving

¼ c green olives (optional)

2 tbsp lemon juice

Seasoning blend

- ½ tsp sea salt

- ¼ tsp black pepper

- 2 tsp cumin

- 2 tsp ground coriander

- 1 tsp cinnamon

- ½ tsp ground turmeric

- ½ tsp ground ginger

- ½ tsp smoked paprika

For Serving:

Couscous, cooked according to package directions

Directions

1. Heat oil in a medium sized pot over medium heat

2. Add the diced onion and saute for 5 minutes until softened and translucent

3. Add the minced garlic and saute for another 1-2 minutes until fragrant

4. Add in the carrots, red pepper, and zucchini, and saute for 2-3 minutes until the veggies start to soften

5. Add in the tomatoes, rinsed chickpeas, dried apricots, spice blend, and 1 cup or water or broth

6. Bring to a boil, reduce heat to medium-low, and simmer with lid on for 10-15 min until vegetables are cooked through and the chickpeas are softened

7. Turn off the heat and stir in the lemon juice, olives, and parsley, and stir well.

8. Add any other seasoning to taste and serve with Moroccan couscous. I like to add chopped parsley, slivered almonds, and lemon peel or zest to the couscous before serving. Enjoy!

If you try it and love it I would love to hear about it!! Leave me a comment below!