Description
This Mediterranean Chickpea & Tomato Tagine is a hearty and flavorful plant-based dish featuring tender chickpeas, rich crushed tomatoes, a medley of vegetables, and warm spices like cumin, coriander, paprika, and cinnamon. Finished with fresh herbs and served over couscous or quinoa, it offers a comforting and aromatic meal that celebrates Moroccan-inspired Mediterranean cuisine.
Ingredients
Base Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Tomato & Spice Mix
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp black pepper
Additional Flavorings
- ½ cup dried apricots, chopped (optional)
- ½ cup pitted green or Kalamata olives
- 1 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
Serving Suggestions
- Cooked couscous or quinoa, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking for 5–6 minutes until they become soft and fragrant.
- Add spices and garlic: Stir in the minced garlic along with ground cumin, coriander, smoked paprika, cinnamon, and turmeric. Cook for about 30 seconds until the spices release their aroma.
- Mix in tomato elements: Incorporate the tomato paste, crushed tomatoes, and vegetable broth, stirring well to combine. Season with salt and black pepper.
- Simmer chickpeas and apricots: Add the drained chickpeas and chopped dried apricots if using. Bring the mixture to a gentle simmer, then cover and cook over low heat for 25–30 minutes, stirring occasionally to prevent sticking.
- Finish with olives and herbs: Stir in the pitted olives and cook for another 5 minutes to meld flavors. Remove the pot from heat, then add fresh lemon juice, chopped parsley, and cilantro, stirring gently.
- Serve: Spoon the tagine warm over cooked couscous or quinoa, garnishing with additional fresh herbs if desired.
Notes
- The dried apricots add a subtle sweet-and-savory contrast but can be left out if preferred.
- For added nutrition and texture, consider adding diced carrots, zucchini, or sweet potatoes.
- To introduce heat, sprinkle in ¼–½ teaspoon cayenne pepper when adding the spices.
- This tagine thickens as it cools and stores well in the refrigerator for up to 4 days, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan-Inspired, Mediterranean, North African
