Best 6 Moroccan Vegetable And Chickpea Tagine Recipes

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MOROCCAN CHICKPEA VEGETABLE TAGINE



Moroccan Chickpea Vegetable Tagine image

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.

Provided by Diane Smith

Categories     Main Dishes

Time 1h10m

Number Of Ingredients 21

1 large onion (diced)
4 cloves garlic (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp Ceylon 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))

Steps:

  • Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
  • SEE Note below* 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.
  • 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.
  • 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.
  • To finish the tagine, stir in apricots and season with sea salt, if desired.
  • 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 : Calories 337 kcal, Carbohydrate 50.8 g, Protein 12.3 g, Fat 1.8 g, SaturatedFat 0.2 g, Sodium 188.4 mg, Fiber 10.8 g, Sugar 20.6 g, ServingSize 1 serving

MOROCCAN VEGETABLE AND CHICKPEA TAGINE



Moroccan Vegetable and Chickpea Tagine image

A North African meal with lots of flavour. Don't boil the Tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad.

Provided by English_Rose

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 20

9 ounces Greek yogurt
2 tablespoons sunflower oil
1/2 large onion, peeled and thinly sliced
2 large garlic cloves, peeled and finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)
14 ounces chickpeas, tinned (or soaked, dried chickpeas)
14 ounces chopped tomatoes
1 1/4 cups vegetable stock
3 1/2 ounces eggplants, diced
3 1/2 ounces zucchini, diced
2 ounces baby corn
2 ounces snow peas
2 ounces baby carrots
2 teaspoons parsley, chopped
2 teaspoons cilantro, chopped
salt and pepper, to taste

Steps:

  • Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
  • Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
  • Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
  • Bring to the boil, cover and simmer for a further 20 minutes.
  • To finish, add half the yogurt, adjust seasoning to taste and serve.
  • For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
  • Serve with the tagine.

CHICKPEA & ROASTED VEG TAGINE



Chickpea & roasted veg tagine image

This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance

Provided by Celia Brooks Brown

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 17

350g new potatoes , halved
1 fennel bulb , trimmed and cut into chunky batons
1 medium carrot , cut into chunks
1 red or yellow pepper , deseeded and cut into chunks
1 large red onion , cut into chunks
4 tbsp rapeseed or extra-virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds, crushed
3 garlic cloves , chopped
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
250ml red wine
zest and juice 1 orange
1 cinnamon stick
8 prunes , halved
couscous and toasted flaked almonds, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
  • Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

Nutrition Facts : Calories 241 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.36 milligram of sodium

SLOW-COOKER CHICKPEA TAGINE



Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

  • Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

MOROCCAN CHICKEN AND VEGETABLE TAGINE



Moroccan Chicken and Vegetable Tagine image

I created this recipe to use up some veggies I had lying around. As such it is not traditional, but is in the style of a Moroccan tagine.

Provided by Da Huz

Categories     Chicken Breast

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 18

1 chicken breast
1 onion
3 bell peppers (vary the colors for more interesting presentation)
2 zucchini
2 yellow squash
4 chili peppers (I use serranos because they're cheap)
2 cups chicken broth
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon coriander powder
1 tablespoon ground cardamom
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon crushed red pepper flakes
1 tablespoon dried mint
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Heat the broth in a tagine or in a thick-bottomed pot with a lid.
  • Add the spices/herbs and seasonings to the broth and whisk to ensure there are no lumps. You can use a real whisk if you want, but I just use a fork.
  • Finely dice the onion and place into the seasoned broth. Simmer, covered.
  • Finely dice the chillis and add to the simmering onions. Keep the seeds if you like your food hot, otherwise remove the seeds before dicing.
  • While this is simmering, dice the zucchini and yellow squash. Then cut the bell peppers into long strips. Set both aside in a bowl.
  • Cut chicken breast in half the long way. Take each half and slice along the short axis so that the slices are not more than 1/4" thick. This is easiest to do if the chicken is partially frozen.
  • Add the chicken to the simmering onions and chillis, ensuring that the slices are submerged.
  • Add the zucchini, yellow squash, and bell peppers. Do not stir. It's ok if they are not submerged, the steam will cook them.
  • Re-cover and simmer 45 minutes. Serve over couscous or rice. Alternatively, remove chicken and veggies, increase heat to "high", and reduce the sauce. Add chicken and veggies back, heat throughout, and serve as a stew.

Nutrition Facts : Calories 132, Fat 4, SaturatedFat 1.1, Cholesterol 15.5, Sodium 672.8, Carbohydrate 16.4, Fiber 5.2, Sugar 7.7, Protein 10.4

SPICY CHICKPEA TAGINE



Spicy Chickpea Tagine image

This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.

Provided by Heather

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
2 onions, minced
4 cloves garlic, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 ½ teaspoons agave nectar
2 tablespoons water, or as needed
3 carrots, cut into 1/4-inch slices
¼ teaspoon salt
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
4 lemon wedges
4 sprigs fresh cilantro, or as desired

Steps:

  • Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
  • Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
  • Serve tagine with lemon wedges and cilantro.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g

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