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–+ servings
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
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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

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  • 2 cloves garlic minced

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

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  • 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

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

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  • 1 14.5 ounce can chickpeas drained and rinsed

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  • Kosher salt to taste
  • 2 cups baby spinach

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  • 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
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