Chickpea and Date Tagine Vegetarian
Transport your taste buds to the vibrant markets of Morocco with this hearty and aromatic Chickpea and Date Tagine, a vegetarian masterpiece brimming with warm spices and wholesome ingredients. This one-pot wonder combines tender chunks of zucchini, eggplant, and carrots with protein-rich chickpeas and sweet, chewy dates, all simmered in a luscious tomato-based sauce infused with cinnamon, cumin, turmeric, and smoked paprika. The optional kick of harissa paste adds a delightful heat, while a sprinkle of fresh cilantro brightens every bite. Ready in just under an hour, this nutrient-packed dish is perfect served over fluffy couscous or alongside crusty bread for soaking up every last drop of flavor. A delightful balance of sweet, savory, and spiced, this tagine is a must-try for lovers of global cuisine and comforting vegetarian recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned)
- 500 milliliters vegetable broth
- 400 grams cooked chickpeas (or canned, drained and rinsed)
- 100 grams pitted dates
- 2 medium carrot
- 1 large zucchini
- 1 small eggplant
- 1 teaspoon ground coriander
- 1 teaspoon harissa paste (optional, for heat)
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large Dutch oven or tagine over medium heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes, or until softened.
Stir in the cinnamon, cumin, turmeric, smoked paprika, and ground coriander. Cook the spices for 1-2 minutes to release their aroma.
Add the tomato paste and stir well to combine with the onions and spices.
Pour in the canned diced tomatoes and vegetable broth. Stir thoroughly.
Peel and slice the carrots into thick rounds. Dice the zucchini and eggplant into chunks. Add all the vegetables to the pot.
Add the chickpeas, dates, salt, pepper, and optional harissa paste for heat. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
After 30 minutes, taste and adjust seasoning as needed. If the mixture is too thick, add a bit more vegetable broth.
Sprinkle chopped fresh cilantro over the tagine before serving.
Serve hot with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7799 mg | 339% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 150.2 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5960 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
