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Moroccan chicken and vegetable tagine
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5 from 1 vote

Moroccan Chickpea and Vegetable Tagine

Savour the tastes and smells of the souk with this authentic Moroccan chickpea and vegetable tagine recipe. Packed with vegetables, chickpeas, dates, alongside an array of aromatic spices, this recipe is a one pot dish full of flavour.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Moroccan, Vegetarian
Keyword: Chickpea, Moroccan, One Pot, Tagine, Vegetable, Vegetarian
Servings: 4 People
Calories: 476kcal
Author: Chloe

Equipment

  • 1 Medium Size Casserole with lid

Ingredients

  • 2 tbsp olive oil
  • 2 onions preferably red, cut into wedges
  • 2 carrots cut into 1cm rounds
  • 1 aubergine cut into 1cm cubes
  • 1 red pepper
  • 1 sweet potato
  • 1 courgette
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 tbsp rose harissa or a pinch of dried chilli flakes
  • 400 g can chopped tomatoes
  • 400 g can chickpeas drained and rinsed
  • 100 g pitted green olives whole
  • 100 g dried dates roughly chopped
  • 1/2 lemon thinly sliced
  • 1/2 tsp sea salt
  • black pepper
  • 1 tbsp fresh parsley roughly chopped
US Customary - Metric

Instructions

  • Heat 2 tbsp of olive oil in a large casserole, which has a lid, over a medium high heat. Roughly chop the vegetables into 2cm chunks and place into the casserole and stir to coat in the oil. Continue stirring frequently for 10 minutes until the vegetables start to colour and soften.
  • Add all the spices to the casserole, season well, and mix well to coat the vegetables. Cook for another 2 minutes stirring. Do not let the spices burn, turn down the heat and add a splash of water if this starts to happen.
  • Add the harissa paste, the drained and rinsed can of chickpeas, and the can of tomatoes rinsed out with a can and a half of water.
  • Next add in the green olives, the chopped dates, and the sliced lemon and season. Give everything a good stir to combine all the flavours, put the lid on, and simmer over a low to medium heat for 30 minutes. Stirring every 5 minutes of so. You want the vegetables to be cooked through. A good test is to put a knife in the carrot, you want a little resistance to know that it's cooked, but you don't want it falling apart.
  • Remove the casserole from the heat, scatter with chopped parsley, and serve the tagine alongside some freshly steamed couscous or rice.

Notes

  • Instead of a can of chickpeas you can use the equivalent of 200-250g of cooked dried chickpeas following this no soak dried chickpea recipe
  • This dish is great for using whatever vegetables you have to hand. In addition to those used above, you could add celeriac, parsnip, baby potatoes, or turnip. Just ensure the root veg are chopped slightly small than the vegetables as they will take longer to cook.
  • If you like your dishes on the more spicy side then feel free to double the amount of harissa paste.
  • You could always have some yoghurt (plant-based if required) on the side to have with the dish.
  • Flatbreads could be an alternative to serving the tagine with couscous or rice.

Nutrition

Calories: 476kcal | Carbohydrates: 70g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1216mg | Potassium: 1405mg | Fiber: 17g | Sugar: 33g | Vitamin A: 14555IU | Vitamin C: 75mg | Calcium: 172mg | Iron: 5mg