Chickpea Tagine – Holy Cow Vegan

On this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of candy raisins and carrots, nutty chickpeas and salty olives. Fragrant saffron and a do-it-yourself ras el hanout spice mix tie collectively all of those luscious tastes.

Moroccan chickpea tagine in a copper pan with cilantro garnish.

I’m all the time amazed by what number of completely different meals I could make with the identical elements in my pantry after I prepare dinner globally. Indian cooks use an abundance of spices and legumes as do Ethiopian cooks and Moroccan cooks. However a chana masala is dramatically completely different in taste from a Moroccan chickpea stew flavored with harissa, and an Indian dal tastes nothing like an Ethiopian lentil stew.

This spicy chickpea tagine is simply as scrumptious as my favourite chickpea curry, with many frequent elements, and they’re each infused with appetizing aroma and taste. However they style nothing like one another.

The tagine has so many contrasting flavors and textures, from the olives, raisins, saffron, carrots, onions, garlic and chickpeas. And the ras el hanout packs a ending wallop, tying all of those fantastic flavors collectively fantastically and including much more appetizing aroma and deliciousness. It is a dish price making and consuming, many times.

Desk of Contents

What’s a tagine?

A tagine (pronounced tuh-jean) is each a clay pot with a conical lid that is utilized by North African and particularly Moroccan cooks, in addition to the descriptive suffix for stews, usually meat stews, slow-cooked within the clay pot.

The deep, heavy lid of a tagine permits steam to flow into because the meals cooks, conserving the meat moist and successfully trapping the entire flavors inside. The unglazed clay of the lid additionally enhances the dish by including deep, smoky richness to it.

You do not want a tagine, nonetheless, to make a scrumptious tagine; a Dutch oven or any pot with a tight-fitting lid will just do as properly. That is what I take advantage of to make my flavorful jackfruit “lamb” tagine and this delicious vegetarian chickpea tagine.

Why you’ll love this recipe

  • Scrumptious, completely different and richly flavored. You’ll love the contrasting flavors and textures on this chickpea tagine recipe.
  • Simple to make recipe. You could layer in just a few elements for this dish however the course of is easy and foolproof and you’ll see my course of pictures under for additional clarification. You’ll be able to even make this straightforward chickpea tagine in a sluggish cooker or Instantaneous Pot. Examine the FAQs under for extra.
  • Suited to all diets. The tagine is soy-free, nut-free and gluten-free and due to this fact appropriate to all diets. It may be as spicy as you need it to be, and the candy raisins and carrots make the stew interesting to youngsters as properly.

Elements

  • Onions. Purple onions are greatest for this recipe however yellow onions will do.
  • Garlic
  • Carrots. You should utilize candy potatoes or butternut squash.
  • Raisins. You should utilize different dried fruits, together with chopped apricots or chopped dates.
  • Canned tomatoes. Use entire plum tomatoes and crush them together with your fingers earlier than including to the tagine.
  • Canned or cooked chickpeas. If utilizing canned chickpeas rinse out the brine. Drain all chickpeas earlier than including to the pot.
  • Ras el Hanout spice mix. Use my recipe for an fragrant do-it-yourself ras el hanout spice mix or see FAQs under for a fast model made with powdered spices.
  • Saffron. This provides extra fantastic taste and aroma. But when you do not have it use turmeric as an alternative.
  • Cayenne pepper or paprika
  • Cilantro. You should utilize contemporary parsley as an alternative.
  • Kalamata olives. Or use inexperienced olives.
Chickpea tagine in copper serving pan with cilantro and spoon.

Serving ideas

Recipe FAQs

Can I make the chickpea tagine in a sluggish cooker?

To make the tagine in a sluggish cooker add the oil adopted by all of the elements to the sluggish cooker. Combine properly, add two cups of water, and prepare dinner for 3 hours on the excessive setting. Stir just a few instances throughout cooking. You may as well make the tagine oil-free by skipping the oil.

Can I make the tagine in an Instantaneous Pot?

To make an Instantaneous Pot chickpea tagine saute all elements on the “saute” setting. As soon as you’ve got added the water to the tagine, place the lid on the IP and prepare dinner on handbook strain for 10 minutes. Let the IP stand 10 minutes, then force-release and stir within the cilantro and olives. Add salt as wanted.

I haven’t got ras el hanout. Can I make this with powdered spices?

In a bowl combine ½ teaspoon every of floor cumin, floor cloves, floor allspice, floor black pepper, cinnamon and cayenne with a tablespoon of floor coriander and ¼ teaspoon every of floor fennel or star anise, nutmeg, turmeric, ginger and paprika. Add to the recipe the identical time as you’d add the ras el hanout.

Can I add extra greens to this tagine?

Completely. To make this extra of a chickpea and vegetable tagine you’ll be able to add veggies like potatoes, candy potatoes, squash, cauliflower, eggplant and mushrooms. Make sure to regulate the seasoning and add extra if utilizing extra veggies.

Storage directions

  • Refrigerate: Place leftovers in an hermetic container and retailer within the fridge for as much as 4 days. The stew tastes even higher the subsequent day, when the flavors have had time to meld, so this can be a nice recipe to make forward.
  • Freeze: Freeze the chickpea tagine in a freezer-safe container for as much as three months.
  • Reheat: Thaw and reheat within the microwave on the stovetop.

Extra scrumptious chickpea recipes

Chickpea tagine in copper serving pan.

In case you beloved this chickpea tagine, take a look at extra vegan soups and stews on Holy Cow Vegan!

Chickpea tagine in copper serving pan with spoon.

Chickpea Tagine

On this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of candy raisins and carrots, nutty chickpeas and salty olives. Fragrant saffron and a do-it-yourself ras el hanout spice mix tie collectively all of those luscious tastes.

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Review Recipe

Course: Predominant Course/Stew

Delicacies: African, Moroccan

Weight loss plan: Gluten Free, Vegan, Vegetarian

Servings: 8 servings

Energy: 176kcal

Writer: Vaishali · Holy Cow Vegan

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Directions

  • Add olive oil to a Dutch oven or heavy-bottomed saucepan over medium warmth. Add the onions with half a teaspoon salt and saute till the onions are gentle and start to caramelize.

  • Add crushed garlic to the pot and proceed to saute for an additional minute.

  • Stir within the carrots and saute for a few minutes, adopted by the raisins.

  • Add the crushed tomatoes to the pot and blend properly, then stir within the chickpeas.

  • Add ras el hanout, paprika and saffron to the pot and blend properly. Stir within the cilantro and/or parsley.

  • Add a cup of water and blend properly. Deliver to a boil over medium excessive warmth, cowl the tagine with a decent lid, decrease warmth, and let the tagine simmer for 30-45 minutes. Stir sometimes and add extra water if wanted. The tagine needs to be thick however if you need extra sauce you’ll be able to add extra water or vegetable inventory.

  • Lastly stir within the olives and blend properly. Examine salt and add extra as wanted. Flip off warmth.

Recipe notes

Useful ideas and methods

  • To make the tagine in a sluggish cooker add the oil adopted by all of the elements to the sluggish cooker. Combine properly, add two cups of water, and prepare dinner for 3 hours on the excessive setting. Stir just a few instances throughout cooking. You may as well make the tagine oil-free by skipping the oil.
  • To make an Instantaneous Pot chickpea tagine saute all elements on the “saute” setting. As soon as you’ve got added the water to the tagine, place the lid on the IP and prepare dinner on handbook strain for 10 minutes. Let the IP stand 10 minutes, then force-release and stir within the cilantro and olives. Add salt as wanted.
  • If you do not have ras el hanout, in a bowl combine ½ teaspoon every of floor cumin, floor cloves, floor allspice, floor black pepper, cinnamon and cayenne with a tablespoon of floor coriander and ¼ teaspoon every of floor fennel or star anise, nutmeg, turmeric, ginger and paprika. Add to the recipe the identical time as you’d add the ras el hanout.
  • To make this extra of a chickpea and vegetable tagine you’ll be able to add veggies like potatoes, candy potatoes, squash, cauliflower, eggplant and mushrooms. Make sure to regulate the seasoning and add extra if utilizing extra veggies.

Storage directions

  • Refrigerate: Place leftovers in an hermetic container and refrigerate for as much as 4 days. The stew tastes even higher the subsequent day, when the flavors have had time to meld, so this can be a nice recipe to make forward.
  • Freeze: Freeze the chickpea tagine in a freezer-safe container for as much as three months.
  • Reheat: Thaw and reheat within the microwave on the stovetop.

Vitamin

Energy: 176kcal | Carbohydrates: 31g | Protein: 7g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Sodium: 156mg | Potassium: 447mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2694IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 3mg

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