Okra Chickpea Tagine
Experience the vibrant flavors of North Africa with this Okra Chickpea Tagine, a hearty and aromatic plant-based stew perfect for weeknight dinners or special gatherings. Infused with a warming blend of spices like cumin, coriander, turmeric, and paprika, and enhanced by the sweetness of dried apricots, this tagine offers a delightful balance of savory and sweet. Tender okra and protein-packed chickpeas simmer in a rich, tomato-based broth, creating a dish full of texture and depth. Ready in just under an hour, this one-pot wonder is both comforting and nutritious. Serve it with fluffy couscous, steamed rice, or warm flatbread, and don't forget the garnish of fresh cilantro for a burst of color and brightness. Ideal for vegan and vegetarian diets, this tagine is sure to transport your taste buds straight to Morocco.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 cinnamon stick
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 2 cups vegetable broth
- 400 grams chickpeas (canned, drained and rinsed)
- 300 grams okra, trimmed
- 0.5 cup dried apricots, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, turmeric, paprika, and the cinnamon stick. Cook for 1 minute until fragrant.
Add the tomato paste and stir well to combine with the spices.
Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
Add the chickpeas, okra, and chopped dried apricots. Stir to distribute the ingredients evenly.
Season with salt and black pepper. Cover the tagine or pot with a lid and let it simmer gently for 30 minutes, stirring occasionally.
Check that the okra is tender and the flavors have melded together. Adjust the seasoning with more salt and pepper if necessary.
Remove the cinnamon stick before serving.
Garnish with freshly chopped cilantro and serve hot with couscous, rice, or flatbread.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 93.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5156 mg | 110% | |
*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.
