Chickpea and Green Bean Tagine
Dive into the vibrant flavors of North African cuisine with this Chickpea and Green Bean Tagine, a hearty vegan stew brimming with warming spices, wholesome ingredients, and subtle sweetness. This comforting dish combines tender chickpeas, crisp green beans, and juicy tomatoes with earthy cumin, coriander, and cinnamon, while chopped dried apricots add a delightful burst of sweetness. Simmered to perfection in a rich vegetable broth and finished with a splash of fresh lemon juice, this tagine is as nourishing as it is satisfying. Serve it over fluffy couscous or rice, and sprinkle with fresh cilantro for a fragrant finishing touch. Quick and easy to make in under 45 minutes, this one-pot recipe is perfect for busy weeknights and meal prep alike, offering bold, plant-based flavors that everyone will love. Keywords: Chickpea Tagine, Green Bean Tagine, Easy Vegan Tagine Recipe, Healthy Weeknight Meals, North African Stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 400 grams canned diced tomatoes
- 1 cup vegetable broth
- 400 grams chickpeas, cooked or canned (drained and rinsed)
- 250 grams green beans, trimmed and cut into 2-inch pieces
- 50 grams dried apricots, chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large, deep skillet or tagine pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until softened and slightly golden.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and sweet paprika. Cook for 1 minute until fragrant.
Pour in the diced tomatoes and vegetable broth. Bring to a gentle simmer and stir well.
Add the chickpeas and green beans, stirring to combine.
Mix in the chopped dried apricots, salt, and black pepper. Cover the skillet or tagine pot with a lid and let it simmer for 15-20 minutes, until the green beans are tender but still slightly crisp.
Remove from heat and stir in the fresh lemon juice.
Garnish with chopped cilantro, if desired, and serve warm over couscous or rice.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 75.0 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3693 mg | 79% | |
*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.
