Vegan Recipe:
Moroccan Chickpea Tagine

2013-05-25
Chick Pea Tagine
Average Member Rating

(4.6 / 5)

4.6 5 5
Rate this recipe

5 people rated this recipe

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    639
  • Calories from Fat

    83
  • Total Fat

    9.2g
  • Saturated Fat

    1.0g
  • Trans Fat

    0.0g
  • Cholesterol

    0mg
  • Sodium

    163mg
  • Total Carbohydrates

    113.8g
  • Dietary Fiber

    28.0g
  • Sugars

    25.7g
  • Protein

    30.2g
  • Vitamin A

    275%
  • Vitamin C

    52%
  • Calcium

    19%
  • Iron

    55%
Add to Recipe Box

This Moroccan chickpea tagine is not just vegetarian. It’s a vegan recipe as well, one step further.

Don’t hesitate about the recipe if you are not into vegan or vegetarian recipes. One look at the ingredients will have you rushing to make this delicious, savory dish.

Moroccan Chickpea Tagine

vegetarian labelgluten free labelvegan label

Ingredients

  • 4 cups cooked chickpeas, rinsed and drained or 2 cans with liquid
  • 2 cups vegetable stock or water (1 1/4 cups if using canned chickpeas
  • juice of 1 lemon
  • 2 cups diced sweet potato, sweet or pie pumpkin or butternut squash
  • 1/2 cup quinoa, rinsed
  • 1 onion, chopped
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped raisins
  • 4 sun-dried tomato halves, thinly sliced
  • 2 slices (1/8 inch) gingerroot, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon hot pepper flakes
  • sea salt
  • freshly ground pepper

Method

Step 1

In the base of a tagine or Dutch oven, combine all but the last 2 ingredients. Bake in a preheated 350°F oven for 1 1/2 hours or until the sweet potato is tender when pierced with the tip of a knife. Season to taste with salt and pepper.

Alternate Directions To Cook on Top of the Stove:

Heat 1 tablespoon of olive oil over high heat in a Dutch oven or large saucepan. Reduce the heat to medium, add the onion and cook stirring frequently for 6-8 minutes or until soft. Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender.

This wonderful recipe is full of flavor with a great mix of spices. It’s a bit sweet from the apricots and raisins, with a bit of a kick from the hot pepper flakes. Nice combination.

It is also an extremely healthy recipe with fresh lemon juice, sweet potatoes and healthy chick peas.

If you don’t want a vegetarian meal, use this recipe as a side dish. It would be great alongside chicken, beef or lamb.

This delightful recipe comes from a book called The Vegan Cook’s Bible. It’s a cookbook that is not just for vegans or vegetarians. If you want to add more healthy veggie recipes to your diet, you may want to have a look at it.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

Not a vegan recipe, but vegetarian, here is another regional recipe using chick peas – Indian Rice Pulau.




Chick Pea Tagine


Share Button

Recipe Comments

Leave a Reply