Delicious and nutritious, the Moroccan Vegetable and Chickpea Tagine recipe is a staple of Moroccan cuisine. A tagine is a traditional earthenware pot used in Moroccan cooking to slow-cook ingredients and infuse them with rich flavors, resulting in a dish similar to a stew.
The tagine has its origins in North Africa, where it was traditionally used as a nomadic cookware. It eventually became a staple in Moroccan kitchens and is now an iconic representation of the country’s culinary history and culture.
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Vegetables like carrots, potatoes, and eggplant, along with chickpeas and a blend of fragrant spices, make up the bulk of the Moroccan Vegetable and Chickpea Tagine recipe, which is both flavorful and nutritious. The tagine slow-cooks the food, allowing the flavors to combine and the dish to become rich and flavorful.
At lunch or dinner, you might find this dish on its own or alongside couscous and bread. Because it contains so much plant-based protein and contains no animal products, it is also a favorite among vegetarians and vegans.
The Moroccan Vegetable and Chickpea Tagine recipe is a classic dish that is not only delicious but also rich in cultural history and tradition.
3 Reasons People Love the Moroccan Vegetable and Chickpea Tagine Recipe
Flavorful and Nutritious: The aromatic spices in this recipe for Moroccan Vegetable and Chickpea Tagine recipe, combined with the slow cooking method, create a dish that is bursting with flavor. Chickpeas are a great plant-based protein source, and the vegetables boost the dish with a wide range of vitamins and minerals.
Cultural Significance: The Moroccan Vegetable and Chickpea Tagine recipe is a classic example of the tagine, a dish with a long and storied history in Moroccan cuisine. This recipe has been used by generations of Moroccan cooks, and its cultural significance is widely recognized.
Versatile and Adaptable: Because of its adaptability, the Moroccan Vegetable and Chickpea Tagine recipe can be made to suit a wide variety of tastes and needs. This dish stands on its own as a filling and protein-rich main course for vegetarians and vegans, but it can also be enhanced by the addition of chicken or lamb for carnivores. In addition, you can use whatever seasonal vegetables you have on hand by modifying the recipe to include them.
How To Make Our Moroccan Vegetable and Chickpea Tagine Recipe
Ingredients:
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 cups vegetable broth
2 tablespoons tomato paste
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 medium eggplant, chopped
1 red bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
Salt and pepper, to taste
Fresh cilantro or parsley, chopped, for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot or tagine over medium-high heat.
2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
3. Add the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper (if using), and stir to combine.
4. Add the vegetable broth and tomato paste, and stir to combine.
5. Add the chopped carrots, potatoes, eggplant, and red bell pepper, and stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to low, cover the pot or tagine, and let it cook for 30-40 minutes, stirring occasionally, until the vegetables are tender.
7. Add the drained and rinsed chickpeas, and stir to combine. Let it cook for another 5-10 minutes until the chickpeas are heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh cilantro or parsley (if desired).
Nutritional Information For the Moroccan Vegetable and Chickpea Tagine Recipe
Calories: 196
Carbohydrates: 34g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 391mg
Potassium: 764mg
Fiber: 9g
Sugar: 8g
Prep Time: 20 minutes
Cooking Time: 40-50 minutes
List of Pots, Pans, and Cooking Equipment Needed:
large pot or tagine
cutting board
knife
measuring cups and spoons
wooden spoon or spatula
Best way to Store Leftovers For the Moroccan Vegetable and Chickpea Tagine Recipe
Leftover Moroccan Vegetable and Chickpea Tagine can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply heat the tagine in a pot or microwave until hot.
Possible Substitutions for Ingredients For the Moroccan Vegetable and Chickpea Tagine Recipe
Instead of vegetable broth, chicken or beef broth can be used for a non-vegetarian version.
Other vegetables such as zucchini or sweet potato can be added or substituted for the vegetables in the recipe.
Fresh tomatoes can be used in place of tomato paste.
Ingredients to Substitute for A Vegetarian Version of the Moroccan Vegetable and Chickpea Tagine Recipe
Use vegetable broth instead of chicken or beef broth.
Omit any meat-based ingredients, such as chicken or beef.
Tips and Tricks for Creation of the Recipe:
To save time, chop the vegetables the night before and store them in an airtight container in the refrigerator until ready to use.
Make a double batch of the recipe and freeze the leftovers in individual portions for easy meal prep.
Possible Side Dishes and Desserts to Serve With The Moroccan Vegetable and Chickpea Tagine Recipe
Serve the tagine over a bed of couscous or with crusty bread.
A side salad with mixed greens and a simple vinaigrette pairs well with the tagine.
For dessert, try traditional Moroccan sweets like baklava or almond cookies.
How to Serve The Moroccan Vegetable and Chickpea Tagine Recipe
Ladle the tagine into bowls or onto plates.
Serve with a side of couscous or bread, if desired.
Garnish with chopped fresh cilantro or parsley, if desired.
FAQs About the Moroccan Vegetable and Chickpea Tagine Recipe
1. What is a tagine?
A tagine is a North African cooking vessel, traditionally made of clay or ceramic. It has a wide, shallow base and a cone-shaped lid, which helps to trap in heat and moisture during cooking.
2. Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work well in this recipe. Just be sure to drain and rinse them thoroughly before adding them to the dish.
3. Can I make this recipe in a slow cooker?
Yes, this recipe can be adapted for a slow cooker. Simply sauté the onions and garlic in a skillet before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Can I use different vegetables in this recipe?
Yes, this recipe is very versatile and can be adapted to include a variety of different vegetables. Try adding or substituting zucchini, sweet potatoes, or butternut squash for a different flavor.
5. Is this recipe vegan-friendly?
Yes, this recipe is vegan-friendly, as it does not contain any animal products. Just be sure to use vegetable broth instead of chicken or beef broth.
Final Thoughts:
The Vegetable and Chickpea tagine recipe is a traditional Moroccan dish that is both delicious and healthy. This dish is a great representation of the delicious and nutritious food that can be made using traditional Moroccan cooking methods.
This dish is perfect for a cozy dinner or a filling lunch thanks to its combination of aromatic spices, hearty vegetables, and protein-packed chickpeas. Using a tagine pot to slow-cook the ingredients results in a dish that is bursting with rich and complex flavors due to the ingredients’ ability to meld together.
This recipe’s adaptability makes it ideal for those with special dietary needs. This dish stands on its own as a filling and protein-rich main course for vegetarians and vegans, but it can also be enhanced by the addition of chicken or lamb for carnivores.
The Moroccan Vegetable and Chickpea Tagine is a classic dish that is loved for its authentic flavor and its window into Moroccan tradition. This dish is perfect on its own, but it would also be great with some couscous or bread on the side.
Vegetable and Chickpea Tagine Recipe
Equipment
- large pot or tagine
- Cutting board
- knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 medium eggplant, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- salt and pepper, to taste
- fresh cilantro or parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or tagine over medium-high heat.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
- Add the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper (if using), and stir to combine.
- Add the vegetable broth and tomato paste, and stir to combine.
- Add the chopped carrots, potatoes, eggplant, and red bell pepper, and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot or tagine, and let it cook for 30-40 minutes, stirring occasionally, until the vegetables are tender.
- Add the drained and rinsed chickpeas, and stir to combine. Let it cook for another 5-10 minutes until the chickpeas are heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh cilantro or parsley (if desired).
Notes
Tips and Tricks
To save time, chop the vegetables the night before and store them in an airtight container in the refrigerator until ready to use. Make a double batch of the recipe and freeze the leftovers in individual portions for easy meal prep.Nutrition
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