Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

Tagines, a staple of North African cuisine, particularly Moroccan, have a rich history that dates back centuries. Originating from the Berber tribes, tagines are both a cooking method and the earthenware pot in which the dish is cooked. Favorite Tagine Resources

Tagine

Tagine – the ultimate one-pot dinner

🌍 Traditionally used over open fires, modern tagines have adapted to various heat sources, including ovens and stovetops, bringing a piece of North African heritage into contemporary kitchens worldwide.

This recipe begins with extra-virgin olive oil, known for its health benefits and Mediterranean roots, and a large red onion, providing a sweet, aromatic base. The dish becomes heartier with the addition of garlic, carrots, and butternut squash. Each ingredient contributes not only its distinct flavor but also a range of nutrients, colors, and textures, creating a well-rounded and nourishing meal.

Spices are the soul of any tagine, and this recipe is no exception. A blend of ground coriander, ginger, cinnamon, cayenne, kosher salt, black pepper, and a generous pinch of saffron imparts warmth, depth, and a hint of exoticness. Each spice offers its own health benefits, from anti-inflammatory properties to aiding digestion. Saffron, the star among them, is not only prized for its unique flavor and aroma but also for its potential in enhancing mood and heart health. These spices, integral to the dish’s character, also align with the growing interest in cooking that supports both taste and wellness
.
In traditional Moroccan cuisine, tagines are often served directly from the cooking vessel, making a stunning presentation at the table. This particular tagine would pair beautifully with fluffy couscous, a staple in North African cuisine, allowing it to soak up the rich, spiced sauce. Garnishing with fresh mint and crumbled feta cheese adds freshness and a creamy tang, enhancing the dish’s complexity. A side of crusty bread or a simple salad could also accompany the tagine, making it a versatile dish suitable for various occasions, from casual family dinners to more formal gatherings.

Tagine cooking, with its unique blend of ingredients, spices, and cultural history, offers a delightful culinary experience in North African cooking. .

Chickpeas
bowl of lemons
mint
I hope you love this recipe!

Step by Step Instructions

Tagine

Vegetarian Chickpea Tagine

© Chef Laura Bonicelli
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.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue
Cuisine Mediterranean, Mideastern, moroccan
Servings 4
Calories 357 kcal

Equipment

  • 1 tagine or a Dutch oven with lid

Ingredients
  

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large red onion sliced

=====

  • 2 cloves garlic minced

=====

  • 2 medium-sized carrots peeled and diced
  • 1 1/2 cups peeled and diced butternut squash 3/4-inch

=====

  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large pinch saffron

=====

  • 1 preserved lemon finely chopped
  • 1 15-ounce can San-Marzano tomatoes
  • 1 cup vegetable or chicken stock heat to boiling

=====

  • 1 14.5 ounce can chickpeas drained and rinsed

=====

  • Kosher salt to taste
  • 2 cups baby spinach

=====

  • 2 cups cooked couscous
  • 1/3 cup chopped mint
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pomegranate seeds

Instructions
 

  • Prepare ingredients, and measure your spices together.
  • 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.
  • Add the carrot and squash and cook for 3 more minutes. Stir in the spices and cook, stirring, for 1 minute.
  • Stir in the preserved lemon, tomatoes, and hot stock. Cover with the lid and simmer for 30 minutes. Adjust the heat if necessary.
  • Stir in the chickpeas, cover the pan and simmer for 5 minutes. The vegetables should be tender, and the mixture should be thick.
  • 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.

Video

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

Calories: 357kcalCarbohydrates: 52gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 17mgSodium: 852mgPotassium: 752mgFiber: 10gSugar: 6gVitamin A: 14677IUVitamin C: 26mgCalcium: 219mgIron: 3mg
Keyword canned tomatoes, preserved lemon
Tried this recipe?Let us know how it was!

More Recipes

Fermented Peach and Tomato Salsa

Fermented Peach and Tomato Salsa

By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...

Zucchini Eggplant Involtini

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest