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–+ servings
Top down view of a tomato stew in a large cooking pot.
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4.80 from 10 votes

Chickpea Tagine

Moroccan chickpea tajine style veggie stew, ready in 30 minutes and made with plenty of on hand pantry ingredients. Vegan and gluten free.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6
Author: Sophie MacKenzie

Equipment

  • Measuring cups and spoons
  • Soup pot
  • Wooden spoon

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili flakes
  • ½ teaspoon sweet paprika
  • 28 oz. canned crushed tomatoes 794 grams
  • 3 medium carrots peeled and sliced into rounds (about 1 cup)
  • 2 cups squash cut into 2cm (¾ in.) cubes
  • ⅓ cup dried apricots roughly chopped
  • 3 cups vegetable broth
  • 3 cups cooked chickpeas or 425g or 15 oz. canned, rinsed and drained
  • 1 teaspoon sea salt to taste
  • Cilantro and lemon to garnish
  • Quinoa or couscous to serve

Instructions

  • Add the oil to a soup pot over medium-low heat. Once the oil is warmed add the onions and cook for 5-8 minutes or until they begin to soften.
    1 tablespoon olive oil, 1 medium onion
  • Add the garlic and spices and stir to combine.
    3 cloves garlic, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground turmeric, 1 teaspoon chili flakes, ½ teaspoon sweet paprika
  • Next stir in the can of tomatoes, carrots, squash, apricots, and vegetable broth.
    28 oz. canned crushed tomatoes, 3 medium carrots, 2 cups squash, 3 cups vegetable broth, ⅓ cup dried apricots
  • Cover and bring to a simmer over low heat for 20 minutes or until the vegetables are tender.
  • After the vegetables are cooked, add the chickpeas and salt and let the mixture simmer, this time without the lid, for 10 more minutes or until some of the extra liquid evaporates. Taste and add more salt if needed.
    3 cups cooked chickpeas, 1 teaspoon sea salt
  • Serve over quinoa, couscous, or any cooked grain you'd like, and garnish with some cilantro and a squeeze of lemon.
    Cilantro and lemon to garnish, Quinoa or couscous to serve

Nutrition

Serving: 1 | Calories: 272kcal | Carbohydrates: 50g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1070mg | Potassium: 1046mg | Fiber: 12g | Sugar: 18g | Vitamin A: 11065IU | Vitamin C: 27mg | Calcium: 147mg | Iron: 6mg