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Mediterranean Chickpea & Tomato Tagine Recipe

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4 from 31 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This Mediterranean Chickpea & Tomato Tagine is a hearty, plant-based dish featuring tender chickpeas, tomatoes, and a blend of warming spices like cumin, coriander, paprika, and cinnamon. Enhanced with fresh herbs and optional dried apricots and olives, this flavorful stew simmers gently to develop a rich, aromatic sauce. Perfectly served over couscous or quinoa, it makes a comforting and wholesome vegan meal inspired by the flavors of North Africa and the Mediterranean.

Ingredients

Chickpea Mixture

  • 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
  • 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

Optional Add-ins & Finishing Touches

  • 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

To Serve

  • Cooked couscous or quinoa

Instructions

  1. Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add the diced onion and red bell pepper to the pot. Cook for 5 to 6 minutes until the vegetables soften and become fragrant.
  3. Add garlic and spices: Stir in the minced garlic, ground cumin, coriander, smoked paprika, cinnamon, and turmeric. Cook for about 30 seconds until the spices are fragrant, releasing their aroma.
  4. Add tomato base: Mix in the tomato paste, crushed tomatoes, vegetable broth, salt, and black pepper, stirring to combine into a rich sauce.
  5. Add chickpeas and apricots: Incorporate the drained chickpeas and, if using, chopped dried apricots. Bring the mixture to a gentle simmer.
  6. Simmer: Cover the pot and cook over low heat for 25 to 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
  7. Add olives: Stir in the pitted olives and cook for another 5 minutes to heat through and infuse the dish with their briny flavor.
  8. Finish with herbs and lemon: Remove from heat and mix in the fresh lemon juice, chopped parsley, and cilantro to add brightness and freshness.
  9. Serve: Serve the tagine warm over cooked couscous or quinoa. Garnish with additional fresh herbs if desired.

Notes

  • The dried apricots add a subtle sweet-and-savory contrast but can be omitted if preferred.
  • For extra vegetables, try adding diced carrots, zucchini, or sweet potato along with the bell pepper.
  • Increase heat by adding ¼ to ½ teaspoon cayenne pepper with the other spices.
  • This tagine thickens as it cools and can be stored in the refrigerator for up to 4 days, making great leftovers.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan-Inspired, Mediterranean, North African

Find it online: https://sarasplate.com/mediterranean-chickpea-and-tomato-tagine-recipe/