Moroccan Style Chickpeas and Vegetable Tagine Recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quick to cook.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water is cost-effective and can be flavored with spices.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a less expensive cooking oil.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are cheaper and have a longer shelf life.

Heat a heavy cast iron pan over medium heat.

Add 1 tablespoon of extra virgin olive oil and let it heat up slightly.

Add sliced onion to the pan.

If you like garlic, you can add chopped garlic at this stage.

Cook the onion until it is translucent, about 5 minutes.

Add diced vegetables like zucchini and bell pepper; you can use yellow pumpkin or butternut squash as alternatives.

Add about 1 cup of cooked chickpeas to the pan.

Stir in about half a cup of tomato puree; you can use fresh or store-bought.

Add spices: Bahrat spice mix and cayenne pepper to taste, and salt to taste.

Add just enough water to cover the vegetables.

Cover the pan with a lid and lower the heat to medium-low.

Cook for 15 minutes, then check if it is done.

If not done, cover again and cook for 5 more minutes.

Once done, serve with basmati rice or couscous, and garnish with chopped parsley and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary