I think the moment most of us go veg, we master one dish that we serve to our vegetarian, vegan, and omnivore friends alike. One of those crowd pleasing dishes to have under your belt. This was that dish for me. I love warming meals with spices and root vegetables. This dish was made many, many times in my kitchen, and it’s always been a hit as an exotic stew with our friends and family. It is the perfect weather in Canada right now to dig into it as well.
Traditionally, a tagine dish is from North Africa and it gets its name from the special earthenware pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay. Tagines are normally savoury stews or vegetable dishes, with beans used as a thickener. I really like serving my tagines on a bed of whole grain couscous.
Moroccan Chickpea Tagine Recipe
- 1 sweet potato, peeled and cut into 1″ cubes
- 2 zucchini, sliced
- 3 carrots, peeled and chopped
- 1 large onion, peeled and chopped
- 1 tablespoon olive oil
- 1 (15 ounce) can organic garbanzo beans, drained and rinsed
- 1 (14.5 ounce) can organic tomatoes with juice
- 1 cup vegetable broth
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground tumeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 cup dried apricots, thinly sliced
- optional garnish, freshly chopped parsley
- 2 cups cooked whole grain couscous
- Begin by cooking your couscous according to packaging instructions. Set aside.
- In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes or until onions are translucent.
- Add potato, carrot, tomatoes with juice, vegetable broth, and all the spices. Stir, cover pot, bring it up to a high heat and boil for 20 minutes.
- Add chickpeas, zucchini and apricots, and continue to cook covered for another 10 minutes, or until potatoes, carrot, and zucchini are tender.
- Spoon couscous onto plate and top with a generous amount of the tagine. You can sprinkle with some fresh parsley.