Moroccan Vegetable Tagine with Chickpeas

Name: Moroccan Vegetable Tagine with Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tsp olive oil; 1 onion; 2 carrots; ½ tsp ginger powder; 2 cloves garlic; 1 Tbsp cilantro; 2 tsp paprika; 2 threads saffron; 12 oz vegetable broth; 1 stick cinnamon; ¼ cup dates; ¼ cup apricots; 1 cup green beans; 1 sweet potato; 2 red potatoes; 15.5 oz chickpeas; 2 tsp lemon zest; ½ tsp salt; ½ tsp black pepper; 2 tsp ras el hanout; 1 Tbsp harissa paste

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
274 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Vegetable Tagine with Chickpeas

Vanessa Armstrong

Report

Moroccan vegetable tagine has exotic flavors and combines sweet and savory. Magnificent aromas will fill your home while this dish simmers on the stove.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

2 tsp olive oil extra virgin
1 onion yellow, diced
2 carrots diced
½ tsp ginger powder
2 cloves garlic crushed
1 Tbsp cilantro chopped
2 tsp paprika
2 threads saffron
12 oz vegetable broth
1 stick cinnamon
¼ cup dates pitted and chopped
¼ cup apricots dried, chopped
1 cup green beans fresh, trimmed and cut into 2 inch sections
1 sweet potato peeled and cut into 1-2 inch cubes
2 red potatoes peeled and cut into 1-2 inch cubes
15.5 oz chickpeas 1 can, drained and rinsed
2 tsp lemon zest
½ tsp salt to taste
½ tsp black pepper to taste

Optional Ingredients

2 tsp ras el hanout for bold spicy flavors
1 Tbsp harissa paste for spicy heat

Add to Shopping List

Instructions

Heat the tagine on medium and add the olive oil and onion. Fry the onion until soft.
Add the carrot, ginger, garlic, cilantro, paprika and saffron. Stir well and cook for 1-2 minutes.
Add the vegetable broth and cinnamon stick then bring to a boil.
Set the heat to low and add the dates, apricots, green beans, potatoes and chickpeas. Simmer on low until the potatoes are soft. This will take about 20 minutes.
Check the potatoes with a fork if they are soft then add the lemon zest. Add salt and pepper to taste.

Equipments used:

Notes

If you don't have a tagine you can use a large Dutch oven with a tight-fitting lid instead of a tagine pot.
Variations:
Olives: - Add in some black olives or green olives for a nice salty pop of flavor and different textures.
Butternut squash: - Add squash instead of the potatoes for some additional subtle sweetness.
Root vegetables: - Turnips, parsnips and radishes add some nice earthy flavors as well as different varieties of carrots for color.
Dried fruit: - Try some chopped dried figs, prunes, golden raisins or peaches.
Nuts: - I like to add pistachios or almonds. If you use whole raw almonds, blanch them to remove the skins or use the skinless chopped or slivered version.
Fresh Herbs: - Some great herbs to try would be parsley, rosemary, bay leaves, basil, thyme or sage.
Spicy: - Add in 2 teaspoons of ras el hanout spice blend and for some heat add 1 tablespoon of harissa paste. 1 teaspoon of red pepper flake also adds a nice amount of heat.
Other ideas: - Whisk in 2 tablespoons tomato paste to the vegetable broth for some added richness and stir in on some fresh lemon juice just before serving.

Nutrition Information

Show Details

Calories 274kcal (14%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 269mg (11%) Potassium 942mg (27%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 9367IU (187%) Vitamin C 15mg (17%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 274 kcal

% Daily Value*

Calories	274kcal	14%
Carbohydrates	52g	17%
Protein	11g	22%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	269mg	11%
Potassium	942mg	20%
Fiber	11g	44%
Sugar	13g	26%
Vitamin A	9367IU	187%
Vitamin C	15mg	17%
Calcium	100mg	10%
Iron	4mg	22%