Name: Vegetable Tagine with Chickpeas
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Moroccan
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)

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

Scale

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)

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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