Easy Moroccan Chickpea Tagine
This easy vegan tagine recipe takes the simple chickpea, adds just the right amount of spice, and turns it into an addictive main dish that is both healthy and filling. Serve with quinoa, couscous, rice, or nan to make a meal.
Servings: 6
Ingredients
- 2 tablespoon olive oil
- 1 small onion, diced ( about 1 cup)
- 2 cloves garlic, minced (about 1 Tbsp)
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon ginger
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 1 pinch nutmeg
- ¾ teaspoon sea salt
- 2 14oz cans chickpeas, rinsed and drained
- 4 medium carrots, sliced medium thickness (about 2 cups)
- ¼ cup raisins
- 1 tablespoon agave
- 3 tablespoon tomato paste
- 1 ¾ cups water
Garnish
- ¼ cup parsley, chopped
- ½ cup plain vegan yogurt (optional)
- Season to taste
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onions and saute for 2 to 3 minutes until the onions are soft and translucent.
- Add the garlic and saute for another minute. Now add the turmeric, cinnamon, cumin, ginger, black pepper, cayenne, nutmeg, and salt to the onions and garlic. Sauté again for another minute until the onions and garlic are coated in the spices.
- Next add the chickpeas, carrots, raisins, agave, tomato paste, and water. Bring to a boil, then lower to a simmer, cover with a lid, and cook 20-25 minutes stirring occasionally.
- After 25 minutes the carrots should be cooked. If you would like a thicker consistency continue to simmer with the lid off for a few minutes. If you would like thinner consistency simply add more water or vegetable stock.
- Once you reach your desired consistency taste and season with salt if desired.
- Garnish with chopped parsley and plain vegan yogurt. This dish goes great with rice, couscous, quinoa, and nan.
Notes
*Vegetable stock can be used in place of water. If you use vegetable stock make sure to omit the salt when cooking and only season at the end.
*Golden raisins also work really well with this recipe
Nutrition
Serving: 1cup | Calories: 252kcal | Carbohydrates: 39.2g | Protein: 9.4g | Fat: 6.1g | Saturated Fat: 0.7g | Sodium: 362mg | Potassium: 529mg | Fiber: 7.8g | Sugar: 6.6g | Calcium: 103mg | Iron: 3mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!