Vegetarian Chickpea Tagine
A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4 servings
Ingredients
- 1 1/2 tablespoonsextra-virgin olive oil
- 1 largered onion (sliced)
- 2 clovesgarlic (minced)
- 2 medium-sized carrots ( peeled and diced)
- 1 1/2 cupspeeled and diced butternut squash (3/4-inch)
- 1 1/2 teaspoonsground coriander
- 1/2 teaspoonground ginger
- 1 teaspoonground cinnamon
- 1/2 teaspooncayenne
- 1/2 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 large pinch saffron
- 1 preserved lemon ( finely chopped)
- 1 15-ounce can San-Marzano tomatoes
- 1 cupvegetable or chicken stock (heat to boiling)
- 1 14.5 ouncecan chickpeas (drained and rinsed)
- Kosher salt to taste
- 2 cupsbaby spinach
- 2 cupscooked couscous
- 1/3 cupchopped mint
- 1/2 cupcrumbled feta cheese
- 1/4 cuppomegranate seeds
Instructions
- 1
Prepare ingredients, and measure your spices together.
- 2
Using a diffuser under the pot, heat the oil in a tagine pot over medium heat. Sauté the onion for 5 minutes. Add the garlic and sauté for an additional 2 minutes.
- 3
Add the carrot and squash and cook for 3 more minutes. Stir in the spices and cook, stirring, for 1 minute.
- 4
Stir in the preserved lemon, tomatoes, and hot stock. Cover with the lid and simmer for 30 minutes. Adjust the heat if necessary.
- 5
Stir in the chickpeas, cover the pan and simmer for 5 minutes. The vegetables should be tender, and the mixture should be thick.
- 6
Add the spinach to the pan and stir to wilt. Taste and add more salt if necessary. Serve the tajine over couscous, sprinkled with mint, feta, and pomegranate seeds.
Chef's Notes
Having your ingredients at room temperature and your stock hot is essential. Adding cold ingredients to a hot clay pot can crack the pot.
Nutrition (per serving)
357
Calories
13g
Protein
52g
Carbs
12g
Fat
10g
Fiber
852mg
Sodium