A simple and tasty vegan tagine with chickpeas, vegetables and apricots. Serve it with couscous or bread for a filling and hearty meal.
Bring something a little different to your dinner plate tonight with this quick & easy Moroccan chickpea tagine with apricots.
It's as warming and hearty as a vegetable stew but feels a little lighter, and the apricots help to give it a wonderfully sweet twist.
Tagines are typically cooked in clay or ceramic cone-shaped cookware, and they often contain meat. I wanted to create a dish that was vegan-friendly and easy enough for everyone to recreate at home, without the need for specialist equipment, but with the same beautiful Morrocan flavours.
Ingredients for Apricot & Chickpea Tagine
This warming chickpea apricot tagine requires only a handful of vegetables and a few key spices. Make sure you have the following on hand (exact measurements in the recipe card below).
- Dried Apricots
- Canned Chickpeas
- Canned chopped tomatoes
- Vegetable stock
- Onion
- Garlic
- Courgette
- Carrot
- Green pepper
- Olive oil
And for the spices, you'll need cinnamon, cumin, turmeric and some fresh coriander (optional).
How to Make Chickpea and Vegetable Tagine
The beauty of this vegan tagine recipe is in its simplicity. Sure, some may argue it's not a true tagine unless cooked in the traditional stoneware, but this version is great for a quick weeknight dinner!
- Get a big heavy-bottomed pot or pan and fry the garlic and onions in olive oil until soft and translucent.
- Add in the carrot and green pepper and fry for 2-3 minutes.
- Next add in the courgette, salt and all the spices and fry for a minute or until the spices become fragrant.
- Now add the dried apricots, canned tomatoes, chickpeas, and vegetable stock.
- Bring to boil, cover, and simmer for 20 minutes or until the vegetables are soft.
- For the last 5 minutes take the lid off and cook for another 5 minutes to allow some of the liquid to evaporate.
- Taste and adjust seasoning as required.
- Serve with couscous and top with fresh coriander and sliced almonds.
What to Serve with Chickpea Tagine
I've served this chickpea and vegetable tagine with couscous, but traditionally tagine is actually served with bread. You use the bread as a scoop to eat the tagine straight from the ceramic cooker.
You can choose to serve your chickpea tagine with couscous, some homemade bread, or even this lovely turmeric rice.
How to Store Moroccan Vegetable Tagine
This vegan tagine recipe works amazingly as a make-ahead meal. Simply portion it up and store it in an airtight container in the freezer for up to 3 months.
If you have any leftovers, they're store just fine in the refrigerator for 3-4 days.
Other easy vegan dinner ideas:
Recipe
Vegan Chickpea Tagine
Healthy and quick vegan chickpea tagine packed with veggies, spices and apricots . Full of flavour, great texture and all done in one pot in 30 mins.
Ingredients
- 100g dried apricots
- 1 can chickpeas, rinsed and drained
- 1 can chopped tomatoes
- 300ml vegetable stock
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 courgette, chopped
- 1 carrot, chopped
- 1 green pepper, chopped
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 tablespoon olive oil
- Fresh coriander and sliced almonds for serving (optional)
Instructions
- Get a big heavy-bottomed pan/pot and fry the garlic and onions in olive oil until soft and translucent.
- Add the carrot and green pepper to the pot and fry for 2-3 minutes.
- Next add in the courgette, salt and all the spices and fry for a minute or until the spices become fragrant.
- Now add the dried apricots, canned tomatoes, chickpeas, and vegetable stock.
- Bring to boil, cover, and simmer for 20 minutes or until the vegetables are soft.
- For the last 5 minutes take the lid off and cook for another 5 minutes to allow some of the liquid to evaporate.
- Taste and adjust seasoning if needed.
- Serve with couscous and top with fresh coriander and sliced amonds.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 473Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 510mgCarbohydrates: 59gFiber: 15gSugar: 28gProtein: 16g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts
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