Moroccan Chickpea and Vegetable Tagine

Name: Moroccan Chickpea and Vegetable Tagine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 cans chickpeas (15 oz), drained, rinsed; 2 cups canned crushed tomatoes; 2 medium zucchini, 1" chunks; 4 medium carrots, 1/2" rounds; 1 large yellow onion, diced; 4 garlic cloves, minced; 3 tbsp extra-virgin olive oil; 2 tsp ras el hanout (or a mix of cumin, coriander, cinnamon, turmeric); 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 2 cups low-sodium vegetable broth; 1/2 cup pitted green olives, halved; 1 lemon, zested, juiced; 1/4 cup fresh cilantro, roughly chopped; 1 tsp kosher salt

A warmly spiced Moroccan braise of chickpeas, zucchini, carrots, and crushed tomatoes simmered with ras el hanout and finished with olives and lemon - deeply satisfying and entirely plant-based.

55 minMediumServes 4350 cal/serving

MoroccanDinnerStovetopDASHVeganVegetarianMediterraneanHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans chickpeas (15 oz), drained, rinsed
2 cups canned crushed tomatoes
2 medium zucchini, 1" chunks
4 medium carrots, 1/2" rounds
1 large yellow onion, diced
4 garlic cloves, minced
3 tbsp extra-virgin olive oil
2 tsp ras el hanout (or a mix of cumin, coriander, cinnamon, turmeric)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
2 cups low-sodium vegetable broth
1/2 cup pitted green olives, halved
1 lemon, zested, juiced
1/4 cup fresh cilantro, roughly chopped
1 tsp kosher salt

Instructions

1

Heat 3 tbsp extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2

Add 4 minced garlic cloves, 2 tsp ras el hanout (or a mix of cumin, coriander, cinnamon, turmeric), 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon. Stir for 1 minute until fragrant.
3

Add 4 medium 1/2" rounds carrots and stir to coat in the spices. Cook for 2 minutes.
4

Add 2 cups canned crushed tomatoes, 2 cups low-sodium vegetable broth, and 2 cans drained, rinsed chickpeas (15 oz). Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
5

Add 2 medium 1" chunks zucchini and 1/2 cup halved pitted green olives. Re-cover and cook for another 10 to 12 minutes, until the carrots and zucchini are tender.
6

Stir in zested, juiced lemon zest and juice. Taste and adjust seasoning with 1 tsp kosher salt.
7

Ladle into bowls over couscous or steamed rice. Garnish with 1/4 cup roughly chopped fresh cilantro.

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Questions

What should Moroccan Chickpea and Vegetable Tagine look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the carrots and zucchini are tender.

Is there a substitute for ras el hanout in Moroccan Chickpea and Vegetable Tagine?

The entry for Moroccan Chickpea and Vegetable Tagine calls for 2 tsp ras el hanout (or a mix of cumin, coriander, cinnamon, turmeric). In its place: Combine equal parts ground cumin, coriander, ginger and cinnamon with a little paprika and black pepper.

Can I use dried beans instead of canned in Moroccan Chickpea and Vegetable Tagine?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Moroccan Chickpea and Vegetable Tagine uses 2 cans chickpeas (15 oz), drained, rinsed.

Is Moroccan Chickpea and Vegetable Tagine gluten-free?

Yes. As written, nothing in the ingredient list for Moroccan Chickpea and Vegetable Tagine is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Moroccan Chickpea and Vegetable Tagine?

One serving (the recipe makes 4) is about 350 calories, with 12 g protein, 36 g carbohydrate and 12 g fat, plus 7 g fiber and 720 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Moroccan Chickpea and Vegetable Tagine?

Yes. Refrigerate what is left of Moroccan Chickpea and Vegetable Tagine within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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