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Vegetable Chickpea Tagine

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  • Author: The Plant-Powered Dietitian
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This Vegetable Chickpea Tagine is a Moroccan-inspired vegan stew featuring chickpeas, eggplant, zucchini, carrots, and warming spices simmered in a rich tomato broth. Plant-based, gluten-free, and packed with comforting flavor.

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 (about 4 ounces total) carrots, sliced in thin vertical strips
  • 1 small (about 6 ounces) bell pepper, sliced
  • 2 small (about 14 ounces total) zucchini, sliced in thin vertical strips
  • 1 small (about 10 ounces) eggplant, sliced in thin vertical strips (Japanese eggplants are the perfect size; if using a traditional globe eggplant, use about half)
  • 1/4 cup fresh chopped cilantro

Instructions

  1. Place a large tagine (3 1/2 – 4 quarts) on low heat or on a heat diffuser, depending on the manufacturer’s instructions. If you’re using a new tagline, it’s best to season it, according to manufacturers instructions. 
  2. Place olive oil in the bottom of the tagine and heat. 
  3. Add garlic and ginger and cook for 4 minutes, while stirring.
  4. Add cumin, cardamom, coriander, turmeric, black pepper, and salt (if using) and cook, stirring, for 2 minutes. 
  5. Add vegetable broth, tomato sauce, tomato paste, and harissa paste and stir well, cooking until it comes to a simmer (about 3 minutes).
  6. Place onion slices in the center of the tagine, laying them flat and leaving plenty of room around the perimeter of the tagine. 
  7. Pile the chickpeas on top of the onions.
  8. 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. 
  9. Take a spoon and drizzle the tomato sauce mixture over the top of the vegetables, without disturbing the stack. 
  10. 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. 
  11. Remove lid, sprinkle with cilantro, and serve the tagine out of the dish with cooked couscous and/or wheat bread.
  12. Makes 8 servings (about 1 cup each).
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Entree
  • Cuisine: American, Moroccan

Find it online: https://sharonpalmer.com/vegetable-tagine-with-chickpeas/