Moroccan Chickpea & Veggie Tagine

Jan 30, 2025 | Recipes

Serves 3-4, as a main course

Ingredients:

  • 2 tbsps coconut oil
  • 1 onion
  • 1 large clove of garlic
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tbsp paprika
  • 1 tbsp cinnamon
  • 1/2 tsp sumac
  • A pinch of fresh chilli
  • 1 tbsp fresh ginger root
  • 2 carrots, chopped into small rounds
  • 1 sweet potato, skin on, chopped into medium sized cubes
  • 1 large aubergine chopped into medium sized cubes
  • 1 can/carton of drained and rinsed chickpeas
  • 1 jar of tomato passata (680g) or two cans of chopped tomatoes
  • 3 cups of water
  • A handful of fresh dates, chopped roughly
  • A handful each of fresh coriander and parsley

Directions:

Heat the coconut oil in a large pot, meanwhile chop the onion and garlic. Add the onion and garlic to the pot and cook on a medium heat with the lid on, so they can sweat and soften. After a few minutes, add the cumin, coriander, sumac, paprika, cinnamon, chilli and ginger and toast the spices for a few minutes to bring out the flavors until aromatic. Add around 1 1/2-2 cups of water, the passata and your chopped carrots and sweet potato and simmer for approximately 20 minutes, or until the vegetables are slightly soft when you stab them with a knife. Add the chopped aubergine and cook for a further 10 minutes, then add the chickpeas, a handful of chopped fresh dates and a handful each of chopped fresh coriander and parsley. Mix well and allow it all to combine, adding the remaining water to thin it out a little. Serve topped with more fresh herbs and some rice or quinoa on the side, and keep the leftovers in the fridge for easy weeknight meals.