Chickpeas Tagine

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Allspice offers a similar warm flavor profile.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions provide a fresh touch at a lower cost.

Drain the liquid from the chickpeas.

Finely chop the garlic.

Cut off the ends of the zucchini, quarter it, and then cut it into pieces about 1 cm thick; place in a bowl and set aside.

Peel the carrot and cut similarly to the zucchini; add the carrot to the zucchini.

Cut the onion into large cubes.

Cut off the roots of the cilantro, finely chop the stems.

Separate the flesh of the dates from the pits and chop coarsely.

Heat 2-3 tablespoons of vegetable oil in a wide pot over medium heat.

Add the chopped onion with cilantro stems and garlic; cook, occasionally stirring, for about 2-3 minutes.

Add the carrot and zucchini and mix.

Add cumin, coriander, cinnamon, turmeric, and paprika; stir and reduce the heat slightly.

Add tomatoes and water or broth; stir and add the chickpeas.

Grate in the lemon zest; season with salt.

Stir and bring to a boil; once boiling, cover with a lid, reduce the heat, and cook for 30 minutes (or 1 - 1.5 hours if using dry chickpeas).

Midway through, remove the lid, stir, and continue cooking.

Towards the end, add the dates and stir; taste for salt and adjust as needed.

Stir and remove from heat; serve the tagine in plates with yogurt and garnish with cilantro leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary