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 ground coriander
  • 1 tsp ground ginger
  • ½ 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 (Eden Brand no added salt)
  • 3 medium red potatoes unpeeled, washed and cut into 3/4″ dice
  • 2 medium zucchini cut into 3/4″ dice
  • 1/2 large cauliflower broken into bite-sized pieces
  • 1 large sweet potato peeled and cut into 3/4″ dice
  • 2 Tbl Harissa spice mix (can be very spicy, optional)
  • 2 cups homemade vegetable broth or low-sodium brand
  • 1 cup dried apricots halved
  • 1 cup whole-wheat couscous uncooked
  • ¼ cup lemon juice
  • ½ cup cilantro chopped
  • 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 are 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.
Nutrition Facts
Moroccan Chickpea Vegetable Tagine
Amount Per Serving
Calories 337 Calories from Fat 16
% Daily Value*
Total Fat 1.8g 3%
Saturated Fat 0.2g 1%
Cholesterol 0mg 0%
Sodium 188.4mg 8%
Total Carbohydrates 50.8g 17%
Dietary Fiber 10.8g 43%
Sugars 20.6g
Protein 12.3g 25%
Vitamin A 14%
Vitamin C 93%
Calcium 12%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com