Chickpea Tagine
A deeply satisfying, aromatic North African stew — plump chickpeas simmered slowly in a rich, spiced tomato base with tender sweet potato, caramelised onions, and delightful bursts of sweetness from dried apricots or raisins. Warm, fragrant spices — cinnamon, cumin, ginger, and paprika — create that signature tagine flavour: rich, savoury, gently sweet, and wonderfully comforting. Thick, hearty, and full of texture — naturally dairy-free, egg-free, and completely vegan. Perfect served over fluffy couscous or rice!
Shared by jessy
Time
55 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Base & Vegetables;
- 400 g dried chickpeas — soaked overnight, drained and rinsed (or 2 cans, drained and rinsed)
- 2 tbsp olive oil — for cooking.. 2 medium onions — finely diced
- 3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
- 1 medium sweet potato — peeled, cut into 2–3 cm chunks
- 2 medium carrots — peeled, sliced or cut into chunks
- #Spices & Liquids;
- 1 tsp ground cumin.. 1 tsp ground coriander.. ½ tsp cinnamon
- ½ tsp smoked paprika.. ¼ tsp turmeric
- ⅛ tsp cayenne pepper or chilli powder — adjust to taste
- 400 g crushed tomatoes — canned
- 1½ cups vegetable broth — or water.. 1 tbsp tomato paste
- #Sweet & Savoury Touches;
- 80 g dried apricots or golden raisins — halved if large
- 1 tbsp honey or maple syrup.. 1 tbsp lemon juice
- Salt and black pepper — to taste
- #Garnish;
- Fresh cilantro or parsley — chopped
- Toasted slivered almonds or pine nuts (optional)
- Lemon wedges
👩🍳 Instructions
- 1
Sauté aromatics: Heat the olive oil in a large pot or tagine over medium heat. Add the diced onion and cook for 5–7 minutes until soft and golden. Add the minced garlic, grated ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne. Stir constantly for 1–2 minutes until wonderfully fragrant — take care not to burn the spices.
- 2
Build the base: Stir in the tomato paste, then add the crushed tomatoes, vegetable broth, and maple syrup. Stir well to combine. Add the chickpeas, sweet potato chunks, carrot pieces, and dried apricots or raisins. Bring to a gentle boil.
- 3
Simmer slowly: Reduce heat to low, cover with a lid, and simmer gently for 35–40 minutes — stirring occasionally — until the vegetables are perfectly tender and the sauce has thickened into a rich, hearty consistency. If it becomes too thick, add a splash more broth or water.
- 4
Finish and balance: Stir in the fresh lemon juice. Taste and season generously with salt and plenty of black pepper — adjust sweetness, acidity, or spice to your liking. The flavours should be beautifully balanced: savoury, warm, and gently sweet.
- 5
Serve: Ladle hot into bowls. Garnish generously with fresh chopped cilantro or parsley, and toasted nuts if using. Serve alongside fluffy couscous, quinoa, or crusty bread. Enjoy warm!