Chickpea and Vegetable Tagine

This is a simple stew, perfect for a chilly day – it’s boldly flavoured with exotic spices and packed with vegetables. It’s also endlessly adaptable – you can try it any time of year with seasonal vegetables, and it’s just as yummy served chilled. Perfect for leftovers – make a big batch and pack it up for weekday lunches!

Meatless Monday – Chickpea and Vegetable Tagine
Recipe Type: Lunch/Dinner
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 cup water
  • ¾ cup uncooked quinoa, rinsed and drained
  • 1/2 teaspoon salt, divided
  • 1 Tablespoon olive oil, or any vegetable oil
  • 1&1/2 cups chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 4 garlic cloves, chopped
  • 3 cups cherry tomatoes, halved
  • 1 (15oz) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1/4 teaspoon ground black pepper
Instructions
  1. Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid.
  3. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes.
  4. Stir in remaining 1/4 tsp salt and pepper.
  5. Serve zucchini mixture with quinoa.

 

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  • Candice

    I made this tagine for dinner tonight. So easy and delish! Thanks Jessica, looking forward to making more of your healthy recipes.

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