Moroccan Chickpea Vegetable Tagine
A plant-based vegan tagine perfect for your holiday guests and full of nutritious vegetables, dried fruit and Moroccan spices. It makes a beautiful presentation and can be served over your choice of grain.
Servings Prep Time
6-8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
45 minutes
Vegetable Tagine
Moroccan Chickpea Vegetable Tagine
A plant-based vegan tagine perfect for your holiday guests and full of nutritious vegetables, dried fruit and Moroccan spices. It makes a beautiful presentation and can be served over your choice of grain.
Servings Prep Time
6-8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
45 minutes
Vegetable Tagine
Ingredients
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp tsp. ground coriander
  • 1 tsp tsp. ground ginger
  • ½ tsp tsp. ground cinnamon
  • ¼ tsp ground black pepper
  • 3 Tbl tomato paste
  • 1 15 oz can crushed tomatoes
  • 1 15 oz can chickpeas rinsed and drained
  • 3 medium red potatoes unpeeled, washed and cut into 3/4″ dice
  • 2 medium zunnhini cut into 3/4″ dice
  • 1/2 large cauliflower broken into bite-sized pieces
  • 1 large sweet potato cut into 3/4″ dice
  • 2 Tbl Harissa spice mix (can be very spicy, optional)
  • 2 cups vegetable broth
  • 1 cup dried apricots halved
  • 1 1/2 cups whole-wheat couscous uncooked
  • ¼ cup lemon juice
  • ½ cup chopped cilantro
  • 1 tsp sea salt (optional)
Instructions
  1. Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
  2. In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they golden and tender. Stir in spice mixture, tomato paste, canned tomatoes and harissa, if using, and cook 1 minute, stirring.
  3. Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
  4. Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
  5. To finish the tagine, stir in apricots and season with sea salt, if desired.
  6. Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.

This recipe was printed from plantbasedcooking.com