Moroccan Chickpea Tagine
Raw Spice Bar
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Moroccan
Servings
4
Prep Time
45 minutes
Cook Time
15 minutes
Indulge in the warm, aromatic flavors of Moroccan Chickpea Tagine, a dish that embodies the rich culinary heritage of North Africa. This hearty, plant-based stew showcases a vibrant blend of vegetables, tender chickpeas, and traditional Moroccan spices that bring depth and complexity to every bite.
Flavor Profile:
The dish is seasoned with classic Moroccan spices such as cumin, coriander, cinnamon, turmeric, and ginger, creating a delicate balance of savory, sweet, and earthy flavors. The addition of preserved lemon, olives, and a touch of harissa adds subtle tanginess and a gentle kick of heat, elevating the dish to new levels of taste.
About the Dish:
Tagine is named after the iconic conical clay or ceramic pot in which it is traditionally slow-cooked. This method allows the flavors to meld beautifully and ensures tender, succulent ingredients. While tagines can be made with meat, the chickpea version is beloved for its hearty, nutritious qualities, making it a perfect option for vegetarians and vegans.
Ingredients
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2 tbsp ras el hanout
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1 1/2 lb sweet potato, peeled and diced
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1 eggplant, peeled and diced
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1 1/2 tbsp olive oil
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9 oz carrots, peeled and diced
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1 tsp kosher salt, divided, plus more to taste
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2 cups vegetable broth
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1 cup uncooked bulgur
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2 cups cooked chickpeas
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Salt & pepper, to taste
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1 tbsp olive oil
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1 onion, thinly sliced
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1/4 cup sliced almonds, toasted
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1/4 cup dried currants
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1/3 cup pomegranates
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1 tbsp honey
Directions
Preheat the oven to 450.
In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots. Mix in ½ tsp salt. Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
Bring broth to a boil in a medium saucepan. Stir in the bulgur and ½ tsp salt. Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked. Let stand covered for 5 minutes before fluffing. Stir in the chickpeas.
For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat. Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown. Add in the almonds and currants. Cook for two minutes. Stir in the cinnamon and cook for 30 seconds. Stir in the honey and remove from the heat.
Distribute the bulgur among the serving dishes. Top with the roasted vegetables and then the onion topping.
