Vegetable Tagine with Chickpeas – Healthy Easy Recipes

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.

For those who have followed me for a while, you’ll know that I love to take inspiration for my dishes from all over the world, and today’s Vegetable Tagine with Chickpeas is inspired by the flavors of Morocco. A tagine (or tajine) is a stew-like dish from North Africa that typically has chicken or lamb, but my take keeps it both vegetarian and vegan by only using a hearty mix of vegetables. A great dish to make-ahead as it freezes great, it’s also a perfect way to use up any leftover veggies in the fridge or pantry.

Ingredients

• Olive oil: A heart healthy oil used to cook the veggies.
• Garlic: Adds nutty, pungent, aromatic flavor to the veggies and sauce.
• Ginger: Slightly peppery, a little sweet, sometimes with a kick of spiciness, ginger paste is a great alternative to fresh ginger.
• Onion: I use a white onion as it caramelizes quickly to add great, mild onion flavor to the tagine.
• Warm spices: Smoked paprika, cumin, turmeric, cinnamon, and cayenne give this tagine a warm, earthy, and peppery flavor.
• Mixed vegetables: You can use whatever you have on hand, but I like to use some squash, like butternut or acorn squash, eggplant, zucchini, bell peppers, potatoes, or carrots.
• Chicken bouillon: Mixed with some water and the tomatoes, it makes a strong, richly flavored sauce for the dish. You could also use vegetable bouillon if you follow a strict vegetarian diet.
• Diced tomatoes: The tomatoes add some acidity and tang to the sauce.
• Lemon: I love to use lemon zest for its strong, concentrated citrus flavor.
• Chickpeas: A great source of protein with a mild, nutty taste.

How to Make Vegetable Tagine with Chickpeas

Start your Vegetable Tagine with Chickpeas by washing and peeling your vegetables and then cutting them into bite sized cubes.

Then use a microplane to grate your garlic cloves into a large pot drizzled with some olive oil.

Add in the diced onion and the ginger.

Along with a sprinkle of salt and pepper. Cook until the onion is softened and translucent.

Then add your cinnamon, turmeric, and cumin.

Along with the cayenne, smoked paprika, and bit more salt and black pepper.

Stir in the spices, then start adding your vegetables.

Once all of your veggies are added, stir to coat evenly in the olive oil and spices.

Then you’ll add the chicken bouillon.

And the water and stir to combine with the bouillon.

Then pour in the diced tomatoes and add the lemon zest; stir to combine.

Finish by adding in the strained and rinsed chickpeas. Bring pot to a boil, then cover with a lid and reduce heat to a simmer. Let cook on low heat for about 45 minutes, until vegetables are tender.

Once veggies are soft and tender, serve topped with couscous or quinoa and freshly chopped scallions. Enjoy your Vegetable Tagine with Chickpeas!

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A warm, hearty, and comforting dish that’s great for meal-prepping ahead of time, my Vegetable Tagine with Chickpeas is sure to please the whole family.

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