Vegetable Tagine with Chickpeas

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Vegetable Tagine with Chickpeas

This hearty Moroccan-inspired tagine is filled with hearty veggies and chickpeas simmered in a warm and flavorful cinnamon-scented tomato sauce. Delicious served over couscous, this vegetarian main dish is freezer-friendly and great to prepping ahead.

Course Main Dish

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15

Cook Time 1

Servings

Calories 292kcal

Author Liz Della Croce

Ingredients

2 tablespoons olive oil
3 cloves garlic
2 tablespoons ginger minced
1 medium onion diced
salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
½ teaspoon cayenne
5 cups mixed vegetables - diced such as butternut squash, eggplant, zucchini, bell peppers, sweet potato, etc.
2 tablespoons chicken bouillon
4 cups water
14 ounces diced tomatoes regular or fire roasted
zest of one lemon or one preserved lemon
14 ounces chickpeas strained and rinsed
cooked couscous or quinoa optional, to serve
scallions minced - optional garnish

Instructions

In a large stock pot, heat oil over medium heat then add onions, garlic and ginger plus a sprinkle salt and pepper. Cook until onions start to become translucent, about 7-9 minutes, stirring frequently.
Next, add in all of the spices (smoked paprika through cayenne) and stir until fragrant, about 30-60 seconds. Pour in the chopped vegetables along with a big pinch salt and more pepper to taste. Stir well to ensure evenly coated with spices before before adding all remaining ingredients (chicken bouillon through chickpeas.) Increase heat to high and bring mixture to a boil then cover with lid and reduce to low. Simmer until veggies are tender, about 45-60 minutes.
To serve, ladle the tagine in to individual bowls then top with couscous or quinoa and sprinkle with scallions.

Notes

This dish is delicious topped with any grain such as quinoa bulgur wheat or farro. It's great over brown rice as well. Freezes well for up to 3 months in the freezer!

Nutrition