Chickpea tagine is a sumptuous, hearty dish rooted in the culinary traditions of North Africa, particularly Morocco. The term “tagine” refers to both the conical clay pot in which the dish is traditionally cooked and to the stew that fills it.
This version centers on chickpeas – a protein-rich legume. While meat versions of tagine are common, this vegetarian version emphasizes the value of produce and spices. I chose to use zucchini and dates to create a lovely contrast between salty and sweet, a hallmark of many Moroccan dishes.
Using a chickpea base not only infuses the dish with protein, but also makes this dish suitable for vegetarians and vegans.
It creates a creamy, nutty base that is complemented by a flavorful fusion of cumin, coriander, paprika, turmeric and cinnamon. These spices harmonize with each other to create a warm and earthy profile. The sweetness of the dates contrasts beautifully with the tanginess of the lemon, while the cilantro brings a fresh, herbaceous note. And fresh vegetables, like carrots and zucchini give the dish a delightful crunch and sweetness.
Traditionally, the tagine is served with fluffy couscous or crusty bread, that perfectly soaks up the rich, spiced broth.
Contents
⏱ Cooking time — 60 minutes overall. Includes 30 minutes of preparation and cooking + 30 minutes unattended.
🔪 Ingredients
For 4 servings:
- 400 g (14 oz) of dried chickpeas soaked overnight (or two 400 g cans of chickpeas)
- 1 large onion
- 3 garlic cloves
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- ½ tsp. turmeric
- ½ tsp. cinnamon
- 1 can (about 400 g) of diced tomatoes (or use fresh tomatoes)
- 500 ml (2 cups) vegetable stock or water
- 1 carrot
- 1 large zucchini (or 2 small ones)
- Salt and pepper to taste
- small bunch of cilantro
- 1 lemon (zest only)
- 5-6 dates
🥣 Instructions
👉 Jump to Short Version of RecipePreparing the chickpeas and slicing the garlic
If using dried chickpeas, soak them overnight in a large bowl with enough water. The next day, drain and rinse the chickpeas.
Drain the chickpeas.
Using a sharp knife, finely chop 3 cloves of garlic.
Vegetable preparation
Cut the ends off 1 large zucchini (or 2 small ones) and cut into quarters. Then cut the zucchini into slices about 1 cm (0.4 inch) thick.
Place the sliced zucchini in a bowl and set aside.
Using a vegetable peeler or knife, peel 1 carrot. Slice it in the same manner as the zucchini.
Add the sliced carrots to the bowl with the zucchini.
Cutting onions and herbs
Cut 1 large onion into large dice.
Cut off the roots of a small bunch of cilantro. Chop the stems finely with a sharp knife. Leave the cilantro leaves to garnish the dish.
Preparation of dates
Separate the flesh of 5-6 dates from the pips. Chop coarsely with a knife.
Roasting vegetables
Heat 2-3 tbsp. of vegetable oil in a wide saucepan/saucepan over medium heat.
Add the chopped onion, cilantro stems and garlic to the pot and cook for about 2-3 minutes, stirring occasionally.
Add the carrots and zucchini and stir.
Add 1 tsp. ground cumin, 1 tsp. ground coriander, ½ tsp. turmeric, ½ tsp. cinnamon and 1 tsp. paprika.
Stir ingredients and reduce heat slightly.
Add 1 can (400 g or 14 oz) of diced tomatoes.
Add liquid and chickpeas, cook
Add 500 ml (2 cups) of vegetable stock or water. Stir again and add the chickpeas.
Grate the zest of 1 lemon with a fine grater and add 2 tsp. salt. Stir the contents of the saucepan and bring to the boil.
After boiling, cover the pot with a lid, reduce the heat and cook for 30 min. (If using dried chickpeas, cook the tagine for 1-1.5 hours).
In the middle of cooking, remove the lid, stir, cover with a lid and continue to cook.
Toward the end of cooking, add the chopped dates and stir.
Taste the tagine for salt and adjust the amount if necessary. Stir the contents of the pot and remove it from the heat.
Serving
Serve with yogurt, garnished with cilantro leaves.
🙋♂️ FAQ
Can I add meat to this Chickpeas Tagine recipe?
Yes, lamb, chicken, or beef can be added. If using meat, it’s best to brown the pieces first and then proceed with the rest of the recipe.
What can I serve alongside Chickpeas Tagine?
What can I serve alongside Chickpeas Tagine?
It’s traditionally served with couscous or bread. You can also accompany it with a fresh salad or roasted vegetables.
How long can I store leftover Chickpeas Tagine?
Stored in an airtight container in the refrigerator, it should keep well for up to 3-4 days. It can also be frozen for up to 3 months.
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas for convenience. If doing so, you’ll need to adjust the cooking time as canned chickpeas are already cooked.
Can I add other vegetables to the tagine?
Absolutely. Root vegetables like sweet potatoes, parsnips, or even regular potatoes can be added. Just be mindful of adjusting cooking times depending on the vegetables’ density.
Is Chickpeas Tagine spicy?
Traditional Chickpeas Tagine has a warm, aromatic flavor rather than a spicy one. If you prefer heat, you can add some chili powder or fresh chilies.
Can I make this dish in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Simply sauté the onions and spices as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use a different type of bean instead of chickpeas?
While chickpeas are traditional for this recipe, you can substitute them with beans like kidney beans or black beans. However, the flavor and texture will be slightly different.
How can I make the tagine creamier?
If you want a creamier texture, you can blend a portion of the cooked chickpeas before adding them to the tagine. Some people also add a touch of coconut milk or almond milk for a creamier consistency.
Is this recipe vegan?
Yes, the Chickpeas Tagine recipe provided is vegan. Ensure that any additions or side dishes are also vegan if you’re serving strictly vegan guests.
Can I add dried fruits to the tagine?
Yes, it’s not uncommon to add raisins, apricots, or dates to tagines for a hint of sweetness and added texture.
Is there a difference between Moroccan, Algerian, and Tunisian tagines?
While the cooking method and basic concept are similar, each region has its own unique spin on tagines, with variations in spices and ingredients.
Can I use lemon juice instead of lemon zest?
Yes, but be cautious with the amount, as lemon juice can be more potent than zest. Add a little at a time and taste for preference.
What if I don’t have fresh tomatoes? Can I use tomato paste?
If fresh tomatoes aren’t available, you can use canned diced tomatoes or a couple of tablespoons of tomato paste diluted in some water. Adjust according to taste.
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Chickpeas Tagine
Ingredients
- 400 g dried chickpeas soaked overnight (or two 400 g cans of chickpeas)
- 1 large onion
- 3 garlic cloves
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- ½ tsp. turmeric
- 1 can diced tomatoes (about 400 g) (or use fresh tomatoes)
- ½ tsp. cinnamon
- 500 ml vegetable stock or water
- 1 carrot
- 1 large zucchini (or 2 small ones)
- 1 lemon (zest only)
- 5-6 dates
- salt to taste
- pepper to taste
- small bunch of cilantro
Instructions
- If using dried chickpeas, soak them overnight. The next day, drain the water and rinse the chickpeas, drain the liquid. Finely chop the garlic.
- Cut zucchini into quarters and then into slices about 1 cm thick. Slice the carrots in the same way. Put the vegetables in a bowl and set aside.
- Cut the large onion into large dice. Finely chop the cilantro stems and leave the leaves to decorate the dish.
- Remove the pith from the dates and chop coarsely with a knife.
- In a saucepan, heat the vegetable oil over medium heat and fry the onion, coriander stems and garlic, then add the carrots and zucchini and stir. Add the spices: ground cumin, ground coriander, turmeric, cinnamon and paprika. Stir everything and reduce the heat slightly. Now add 1 can of diced tomatoes.
- Add broth or water, chickpeas, grated lemon zest, salt. Stir and cook under a lid for 30 minutes (if dried chickpeas, 1-1.5 hours), add chopped dates near the end of cooking. Correct the dish to taste with salt/lemon juice.
- Serve with yogurt, garnished with cilantro leaves.
