Description
If you’re looking for a delicious, healthy vegetable tagine recipe, this vegan Vegetable Tagine with Chickpeas recipe is an easy classic to get you started!
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 teaspoons cumin
- ½ teaspoon cardamom
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon salt (optional)
- ½ cup vegetable broth
- 1 (14.5-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons harissa paste
- ½ onion, sliced
- 1 (15-ounce) can chickpeas, rinsed, drained
- 2 small carrots, sliced in thin vertical strips
- 1 small bell pepper, sliced
- 2 small zucchini, sliced in thin vertical strips
- 1 small eggplant, sliced in thin vertical strips (Japanese eggplants are the perfect size)
Instructions
- Place a tagine on low heat (or on a heat diffuser, depending on the manufacturer’s instructions).
- Place olive oil in the bottom of the tagine and heat.
- Add garlic and ginger and cook for 4 minutes, while stirring.
- Add cumin, cardamom, coriander, turmeric, black pepper, and salt (if using) and cook, stirring, for 2 minutes.
- Add vegetable broth, tomato sauce, tomato paste, and harissa paste and stir well, cooking until it comes to a simmer (about 3 minutes).
- Place onion slices in the center of the tagine, laying them flat and leaving plenty of room around the perimeter of the tagine.
- Pile the chickpeas on top of the onions.
- Assemble the carrots, bell pepper, zucchini, and eggplant (they should be sliced into thin vertical strips) and stack them in a cone shape along the edge of the onions, leaving at least 1-inch perimeter around the edge of the tagine. Start with the smallest slices of vegetables, finishing with the longest slices of vegetables, creating a stacked cone-shape arrangement of vegetables in the tagine.
- Take a spoon and drizzle the tomato sauce mixture over the top of the vegetables, without disturbing the stack.
- Place the tagine lid on top of the vegetable mixture and let cook (do not disturb while it is cooking) over low for 1 hour 15 minutes. Open the lid and check if the vegetables are tender. If they need additional cooking, place the lid back on and cook for an additional 10 minutes.
- Remove lid and serve the tagine out of the dish with cooked couscous and/or wheat bread on the side.
- Makes 8 servings (about 1 cup each).
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Entree
- Cuisine: Moroccan, American