{"id":9339,"date":"2017-11-11T12:15:34","date_gmt":"2017-11-10T23:15:34","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=9339"},"modified":"2019-08-27T09:40:38","modified_gmt":"2019-08-26T21:40:38","slug":"chickpea-vegetable-tagine","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/chickpea-vegetable-tagine\/","title":{"rendered":"Moroccan Chickpea Vegetable Tagine"},"content":{"rendered":"

One of my favourite family meals, a soft and juicy, beautifully spiced vegetable tagine. This is the ultimate plant-based dish – packed full of vege, fresh herbs and fragrant spices.<\/em><\/p>\n

\"Overhead<\/p>\n

As we’re heading into festive season now, I thought it fitting to start sharing some star dishes big enough to feed the fam on those lazy summer days (not that we’re revelling in sunshine down here in NZ!).<\/p>\n

Possibly one of my favourite family meals is a soft, juicy and beautifully spiced tagine. If you’re not familiar with a tagine – it is simply a dish named after the Moroccan clay or ceramic vessel in which it is slow-cooked, a bit like a stew. The conical shape of the vessel allows condensation to build and steam to rise and circulate – a super healthy way of cooking your food.<\/p>\n

Although you can cook this dish in a regular pan with a lid, I highly recommend investing in a ceramic tagine as it just seems to turn out that much nicer. The tagine can be cooked stovetop if you have a gas cooktop, or in the oven – my method of choice since we have electric hobs.<\/p>\n

[bctt tweet=\"Chickpea Vegetable Tagine - a delicious + healthy family meal. Find it here.\" username=\"laurenglucina\"]<\/p>\n

The beauty of this dish is that it feels incredibly substantial on its own. Think soft and thick cut vegetables, chickpeas, sweet sultanas, umami olives, fresh herbs and fragrant spices. The ultimate plant-based meal – something everyone will enjoy no matter their dietary preferences!<\/p>\n

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How to make this Chickpea Vegetable Tagine<\/h2>\n

So how to make this epic dish? Break it down into two easy steps – first you want to prepare a rich and hearty tomato based sauce, stove top. A generous amount of extra virgin olive oil, finely chopped shallots, loads of fresh ginger and garlic, a mixture of spices, chopped tomatoes, harissa paste and a squeeze of lemon.<\/p>\n

The harissa paste is unreal: charred capsicum, red chilli, lemon, olive oil, garlic, herbs, salt and spices. It’s a North African condiment that can be folded through hummus, roasted vegetables, pasta, or even spread over a sandwich. So delicious. I don’t bother to make this myself, there are plenty of yummy store-bought harissa pastes to be enjoyed.<\/p>\n

If you can’t find harissa paste, I suggest adding some finely chopped red chilli at the very least.<\/p>\n

\"Detail<\/p>\n

Then, while the sauce bubbles away, you simply wash and chop (the chunkier the better) a myriad of fresh seasonal vegetables, then add them to the tagine with a can of chickpeas, a lemon cut into wedges, a good handful of sweet sultanas (or dried apricots, dates, prunes), and some olives for good measure.<\/p>\n

Pour the sauce over the tagine, place the lid on top, then let it slow-cook for an hour in the oven. Too easy.<\/p>\n

Serve this recipe with a bowl of organic quinoa cooked<\/a> in vegetable broth with fresh herbs mixed throughout, or this insanely delicious Saffron Rice<\/span><\/a>, then add a simple chopped cucumber salad, and a dollop of coconut yoghurt. If you really<\/em> want to take it next level - then might I suggest this Moroccan-inspired Preserved Lemons Recipe!<\/a><\/p>\n


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Nutrition Highlights:<\/h2>\n