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Moroccan Chickpea Tagine

Savory Moroccan Chickpea Tagine to Brighten Your Dinner Night

Experience the vibrant flavors of Moroccan Chickpea Tagine, a delightful vegan dish bursting with spices and preserved lemons.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Extra Virgin Olive Oil Use coconut oil for a different nuance.
  • 1 large Onion (sliced) Substitute with shallots for a milder taste.
  • 1 can Low Sodium Chickpeas (or ~2 cups cooked) Can use dried chickpeas if soaked and cooked beforehand.
  • 4 large Carrots Substitute with parsnips for a twist.
  • 2 cloves Garlic (smashed) Omit if sensitive to garlic.
  • 1 teaspoon Ground Cumin Use coriander for a different spice layer.
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Cinnamon Nutmeg can be used for variation.
  • 1/2 teaspoon Ground Ginger Fresh ginger can be substituted.
  • 2 cups Vegetable or Chicken Broth Use homemade stock for richer flavor.
  • 1/4 teaspoon Salt Adjust to taste.
  • 1 chopped Chopped Preserved Lemon Substitute with lemon juice and zest.
  • 1 tablespoon Tapioca Flour Arrowroot or cornstarch also works.
  • 1/4 cup Chopped Dried Dates Swap with raisins or figs.
  • 1/4 cup Chopped Dried Apricots Use dried peaches if unavailable.
  • 2 tablespoons Chopped Cilantro or Parsley (optional) Use parsley if you dislike cilantro.

Equipment

  • Tagine or Pot

Method
 

Step-by-Step Instructions
  1. Preheat your tagine on low heat for about 10 minutes.
  2. Drizzle in 2 tablespoons of extra virgin olive oil and sauté the sliced large onion for about 5 minutes.
  3. Add the large carrots, smashed garlic, ground cumin, ground coriander, ground cinnamon, and ground ginger. Stir for about 2 minutes.
  4. Pour in the vegetable or chicken broth, then add the chopped preserved lemon, chopped dried dates, and chopped dried apricots. Stir to combine and cover.
  5. After 30 minutes, uncover and add the low sodium chickpeas. Cook for an additional 10 to 15 minutes.
  6. Whisk the tapioca flour with a splash of water to create a slurry and stir into the tagine. Cook for another 5 minutes.
  7. Remove from heat and fold in the chopped cilantro or parsley. Serve immediately over couscous or rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 250mgPotassium: 600mgFiber: 12gSugar: 7gVitamin A: 7500IUVitamin C: 9mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, allow to cool completely and store for up to 3 months.

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