Moroccan Chickpea Tagine
This aromatic Moroccan chickpea tagine layers warm spices like cumin cinnamon and coriander with tender vegetables and hearty chickpeas in a completely vegan stew. Every bite of this plant-based dish transports you to the souks of Marrakech with its incredible depth of flavor.
A fragrant North African chickpea and vegetable stew spiced with warming Moroccan spices served over couscous.
Nutrition per serving
Ingredients
Main
Aromatics
Spices
Instructions
Saute Aromatics
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and cook for 5 to 6 minutes until softened and translucent. Add garlic ras el hanout and cinnamon and cook for 1 minute until fragrant.
Add Vegetables and Tomatoes
Add cubed butternut squash and diced tomatoes to the pot. Stir to coat everything in the spiced oil. Add 1 cup of water or vegetable broth and stir to combine all ingredients.
Simmer the Tagine
Add chickpeas to the pot and bring the mixture to a boil. Reduce heat to low cover and simmer for 25 to 30 minutes until the squash is completely tender and the sauce has thickened.
Finish and Season
Taste the tagine and adjust seasoning with salt pepper and additional spices as needed. Stir in a handful of roughly chopped dried apricots or golden raisins for sweetness if desired.
Serve Over Couscous
Spoon tagine generously over steamed couscous or fluffy quinoa. Garnish with fresh cilantro toasted almonds and a wedge of lemon. Serve with warm flatbread on the side.
Substitutions
Common mistakes
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