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How was your Christmas!?
I hope you all had a great Christmas Eve and indulged in delicious food and drinks! If you are like me and have extra cookies, cakes, and chocolates, it’s time to get back on track with this flavorful vegetable tagine!
This tagine requires just one pot and less than 15 minutes of preparation (plus about 30 minutes to cook). It is packed with vitamins, low in calories, and super easy to make!
You don’t even need a clay or ceramic tagine. This recipe can be prepared in a heavy pot or Dutch oven. If using a clay tagine, make sure you don’t place it directly on the stovetop; use a diffuser like an iron skillet. This will prevent the tagine from breaking, as clay is sensitive to heat.
You start by sautéeing onions, garlic, and ginger with harissa paste, cumin, coriander, and cinnamon. I also added some Ras El-Hanout for more flavor.
Once your onions are brown, add your diced vegetables. I went with eggplant, zucchini, and bell peppers. This recipe is versatile, so feel free to tweak it with what you have in your fridge. I’m sure carrots, broccoli, or even mushrooms would make great additions!
Next, add a can of diced tomatoes and half a can of chickpeas, cover with the lid, and let it cook slowly for about 30 minutes.
Serve this tagine on top of bulgur or quinoa and top with crunchy cashews and fresh parsley! This vegetable tagine is super flavorful and packed with nutrients and protein, making it the perfect healthy dish to have after the holidays!
Let me know in the comments if you try this recipe!
Chickpea & Cashew Vegetable Tagine
Ingredients
- 1 tbsp oil
- 2 onions diced
- 2 cloves of garlic minced
- 1/2 tsp harissa paste
- 1 tsp grated ginger
- 1 tsp each: cumin, coriander, Ras El-Hanout
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 tbsp maple syrup
- 1/2 zucchini diced
- 1 red bell pepper diced (or 1/2 red pepper and 1/2 yellow pepper)
- 1/2 eggplant peeled and diced
- 1 14.5-oz can diced tomatoes
- 1/2 15-oz can chickpeas drained
- 3 small dates chopped
- 1/4 cup water
- 1/3 cup cashews roasted
- fresh parsley, quinoa, bulgur or rice optional
Instructions
- If using a tagine, place it on a heat diffuser or iron skillet, this will prevent it from breaking. If using a heavy pot or dutch oven just place it on the stovetop.
- Heat the oil in the tagine or dutch oven over medium heat. Once hot, add the onions and garlic, and cook for 3-5 minutes or until soft.
- Next, add the harissa paste, grated ginger, spices, salt, and maple syrup. Cook for another 3 minutes, or until the onions start to caramelize.
- Add the diced vegetables: zucchini, bell peppers, eggplant, and diced tomatoes with their juice. Add the drained chickpeas as well as the chopped dates. Give it a quick stir. Add the water and cover with a lid.
- Cook covered for 30 to 40 minutes, or until the vegetables are soft. Let cool 10-15 minutes and taste to adjust seasonings if needed.
- Serve on top of quinoa, bulgur, or rice, and top with the roasted cashews and fresh parsley.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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This recipe doesn’t call for the use of the chickpeas in the instructions. I added them with the eggplant. Was tasty!
Hi Dan,
Thanks for letting me know, that is correct, you should add them with the eggplant.
Superb. This shows you’ve really good. Good information. This kind of work pleases me very much.
Excellent dish with fascinating flavours. Enjoyed by all and will certainly be a regular for us in the future.
This recipe along with Mushroom Pate and The Best Vegan Foie Gras (both ace and both made three times now. Will Comment on them when I next make them. Apologies for being a little slow to show my appreciation.)
Many thanks, Thomas..
Thanks for your feedback and rating David! 🙂