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–+ servings
chick pea tagine

Vegan Recipe: Moroccan Chickpea Tagine

This Moroccan chickpea tagine is not just vegetarian. It's a delicious, savory dish that is a must try.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Middle Eastern
Servings 6 Servings
Calories 340 kcal

Ingredients
 
 

  • 4 cups chickpeas, cooked, rinsed and drained or 2 cans with liquid
  • 2 cups vegetable stock, or water, 1 1/4 cups if using canned chickpeas
  • 1 lemon, juiced
  • 2 cups sweet potato, diced, or sweet or pie pumpkin or butternut squash
  • 1/2 cup quinoa, rinsed
  • 1 onion, chopped
  • 1/4 cup dried apricots, chopped
  • 1/4 cup raisins, chopped
  • 4 sun-dried tomatoes, halves, thinly sliced
  • 2 slices gingerroot, 1/8 inch, 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
  • pepper

Instructions
 

  • Preheat oven to 350°F.
  • 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.

Nutrition

Calories: 340kcalCarbohydrates: 65gProtein: 14gFat: 4gSaturated Fat: 1gSodium: 373mgPotassium: 808mgFiber: 13gSugar: 13gVitamin A: 7084IUVitamin C: 15mgCalcium: 99mgIron: 5mg
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