Spicy Chickpea Tagine
Transport your taste buds to North Africa with this delicious Spicy Chickpea Tagine—a hearty, plant-based stew bursting with bold flavors and vibrant colors. This comforting dish combines protein-packed chickpeas, tender vegetables like zucchini, carrots, and red bell pepper, and sweet pops of dried apricots, all simmered in a fragrant tomato-based sauce infused with warming spices like cumin, cinnamon, and turmeric. A hint of harissa paste adds just the right amount of heat, while fresh cilantro and a splash of lemon juice brighten the finished dish. Ready in under an hour and perfect for meal prep, this vegan tagine pairs beautifully with fluffy couscous or crusty bread for an easy weeknight dinner or a flavorful addition to your next gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 tablespoon harissa paste
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 1 large carrot, sliced into rounds
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or tagine over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the cumin, cinnamon, paprika, turmeric, and harissa paste. Stir well to coat the aromatics in the spices.
Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Add the carrot, red bell pepper, zucchini, and dried apricots. Stir to incorporate.
Simmer the tagine for an additional 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
Season with salt, black pepper, and lemon juice. Adjust seasoning to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with couscous, rice, or crusty bread on the side.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1243 mg | 26% | |
*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.
