Spiced Chickpea Vegetable Tagine
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Chickpea Vegetable Tagine

One of my favourite family meals, a soft and juicy, beautifully spiced tagine. This is the ultimate plant-based dish – packed full of vegetables, fresh herbs and fragrant spices. Serves 4-6 people.
Course Mains
Cuisine Moroccan
Keyword Vegetable Tagine
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 447kcal
Author Naturopath Lauren Glucina

Ingredients

SAUCE:

  • 4 tablespoons extra virgin olive oil
  • 1 large shallot minced
  • 5 cloves garlic peeled and minced
  • 2 inch piece of ginger peeled and minced
  • 3 teaspoons cumin powder
  • 2 teaspoons cinnamon powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon smoked paprika
  • 2x 400g tins chopped tomatoes
  • 3 heaped tablespoons harissa paste
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon coarse black pepper
  • 1 teaspoon honey or sweetener of choice
  • juice of half a lemon

TAGINE:

  • 1x 400g tin chickpeas
  • 2-3 heaped cups cauliflower large florets are best
  • ½ -1 large sweet potato large chunks
  • 10 baby carrots sliced in half
  • 6 baby peppers or 1 large red capsicum
  • handful of green beans
  • 1/3 cup sultanas
  • 1 lemon cut into wedges
  • handful of olives though I forgot to add these!

Instructions

SAUCE:

  • Heat oil in a pan (low-medium heat), fry the shallots till golden, add garlic and ginger, cook a few minutes, then add spices and cook till fragrant.
  • Add the chopped tomatoes, salt and pepper, honey and lemon. Let the sauce reduce down for about 10 minutes.

TAGINE:

  • Add all ingredients to the tagine and toss to combine. Pour the sauce over the top once it is ready, and if needed, ½ cup water – you want all ingredients coated with sauce but it doesn’t have to be swimming in it – the steam the tagine creates will cook without needing too much liquid.
  • Place lid over tagine and cook in an oven for 1 hour at 180˚C (356˚F).
  • Serve with almonds and fresh herbs over the top (coriander, mint), fluffy quinoa, coconut yoghurt, and a simple cucumber salad.

Notes

  • Do not be put off by the number of spices! If you want to keep it simple - cumin, cinnamon, salt and pepper. I'm a bit of a spice fiend, so the more the merrier :)
  • This recipe is AMAZEBALLS with preserved lemons
  • Nutrition panel is an estimate only.

Nutrition

Calories: 447kcal | Carbohydrates: 63g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 329mg | Fiber: 13g | Sugar: 22g