Classic Moroccan Tagine with Chickpeas

A classic Moroccan dish that's perfect for a cozy night in is the Classic Moroccan Tagine with Chickpeas. This flavorful stew is named after the earthenware pot it's traditionally cooked in, the tagine.

The tagine pot has a conical lid that helps to steam the food, locking in the flavors and moisture. This is exactly what happens when you make this dish, the flavors meld together beautifully.

Chickpeas are a staple ingredient in Moroccan cuisine, and they're a great source of protein and fiber. A 1-cup serving of chickpeas contains about 15 grams of protein and 12 grams of fiber.

A different take: Tagine Moroccan Couscous

To make a delicious tagine with chickpeas, start by soaking 1 cup of dried chickpeas overnight and draining them in the morning. This will help them cook evenly and quickly.

You'll also need to gather some aromatic spices, including 1/4 teaspoon of saffron threads and 2 teaspoons of ground cumin. These will add depth and warmth to your tagine.

Next, heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add 1 large onion, finely diced, and cook until it's softened and translucent.

Now it's time to add the chickpeas, along with 1 quart plus 2 tablespoons of water, 1 large cinnamon stick, and 1/4 teaspoon of crushed red pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chickpeas are tender.

While the tagine is cooking, you can prepare the vegetables. Cut 1/2 pound of butternut squash and 2 medium red potatoes into 1-inch dice, and sauté them in 1 tablespoon of unsalted butter until they're tender.

Finally, add 2 medium red potatoes, 1/2 pound of butternut squash, 2 small zucchini, and 1 tablespoon of minced preserved lemon rind to the pot. Season with salt, freshly ground black pepper, and chopped cilantro leaves.

Here's a list of the main ingredients you'll need:

To make a delicious tagine with chickpeas, you'll want to start by heating some olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté for 2 to 3 minutes until they're soft and translucent.

Add the garlic to the pot and sauté for another minute, then mix in the turmeric, cinnamon, cumin, ginger, black pepper, cayenne, nutmeg, and salt. This will give your tagine a rich and aromatic flavor.

Next, add the chickpeas, carrots, raisins, agave, tomato paste, and water to the pot. Bring the mixture to a boil, then lower the heat to a simmer and cover the pot with a lid. Let it cook for 20-25 minutes, stirring occasionally.

After 25 minutes, the carrots should be cooked through. If you prefer a thicker consistency, you can continue to simmer with the lid off for a few minutes. If you prefer a thinner consistency, you can add more water or vegetable stock.

To finish the dish, taste and season with salt if desired. Finally, garnish with chopped parsley and serve with a dollop of plain vegan yogurt. This dish pairs well with rice, couscous, quinoa, and nan.