Love a good tagine? So do we! Try this vegan lentil sweet potato tagine and this vegan jackfruit tagine next. I am always amazed by how many different foods I can make with the same ingredients in my pantry when I cook globally. Indian cooks use an abundance of spices and legumes as do Ethiopian cooks and Moroccan cooks. But a chana masala is dramatically different in flavor from a Moroccan chickpea stew flavored with harissa, and an Indian dal tastes nothing like an Ethiopian lentil stew. The tagine has so many contrasting flavors and textures, from the olives, raisins, saffron, carrots, onions, garlic and chickpeas. And the ras el hanout packs a finishing wallop, tying all of these wonderful flavors together beautifully and adding even more appetizing aroma and deliciousness. It’s a dish worth making and eating, again and again.
What is a tagine?
A tagine (pronounced tuh-jean) is both a clay pot with a conical lid that’s used by North African and especially Moroccan cooks, as well as the descriptive suffix for stews, often meat stews, slow-cooked in the clay pot. The deep, heavy lid of a tagine allows steam to circulate as the food cooks, keeping the meat moist and effectively trapping all of the flavors within. The unglazed clay of the lid also enhances the dish by adding deep, smoky richness to it. You don’t need a tagine, however, to make a delicious tagine; a Dutch oven or any pot with a tight-fitting lid will do just as well. That’s what I use to make my flavorful jackfruit “lamb” tagine and this scrumptious vegetarian chickpea tagine.
Why you will love this recipe
How to make chickpea tagine
Serving suggestions
A tagine is usually served with a variety of salads and vegetable dishes. Serve this chickpea tagine with a tomato salad like this kachumber and a carrot salad or beet salad. Serve the tagine over a bed of couscous or basmati rice. Serve with any flatbread, including vegan naan or roti. You can also serve it with a crusty French bread.
Storage instructions
Refrigerate: Place leftovers in an airtight container and store in the fridge for up to four days. The stew tastes even better the next day, when the flavors have had time to meld, so this is a great recipe to make ahead. Freeze: Freeze the chickpea tagine in a freezer-safe container for up to three months. Reheat: Thaw and reheat in the microwave on the stovetop.
More delicious chickpea recipes
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