Chickpea Tagine - Easy and delicious vegan recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

Start by making a flax egg with 2 tablespoons of flax seeds ground fresh and mixed with 3 tablespoons of water; let it sit.

Grind cumin and coriander seeds in a spice grinder until powdered.

Chop onion and garlic roughly and blend them in a food processor until finely chopped.

Add the ground spices (cumin, coriander, smoked paprika, cinnamon) to the onion and garlic mixture.

Peel and chop ginger, then add it to the food processor with the other ingredients.

Add canned drained chickpeas and panko bread crumbs into the food processor and blend until combined.

Add a little olive oil to the mixture for texture and mix well.

Zest a lemon and add the zest to the mixture; if using preserved lemon, chop and add it instead.

In a bowl, form the mixture into balls about the size of two tablespoons each, using water on your hands to prevent sticking.

Heat a pan with a little olive oil over low to medium heat and brown the chickpea balls in batches, flipping to brown on multiple sides.

In the same pan, add more olive oil and start the sauce by grating onion, garlic, and ginger directly into the pan.

Add strained tomatoes (passata) to the pan with the sautéed onion, garlic, and ginger mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens