Vegetarian Tagine recipe/ Healthy Vegetable Tagine with Roasted Chickpeas

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils offer a similar texture and are often less expensive.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar, while raisins are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is often healthier.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

Drain and remove skins from chickpeas; add a couple of tablespoons of olive oil and about a teaspoon of harissa paste; stir well.

Place chickpeas on a tray and air-fry at 180 degrees for about 17 minutes until crispy.

Prepare a dip by mixing natural yogurt with chopped parsley and mint; refrigerate until ready to use.

In a pan, spray with oil and add diced onion; cook for a couple of minutes until flavors are released.

Add crushed garlic and diced butternut squash; stir and cook until squash starts to soften.

Add diced aubergine and diced orange pepper; continue cooking until vegetables soften.

Stir in ground cumin, ground coriander, ground ginger, and ground cinnamon; cook down for a few minutes.

Add canned tomatoes, vegetable stock, and water; bring to a boil and cook for 10-12 minutes until vegetables soften.

Add green beans and cook for an additional 2-3 minutes until ready.

Serve the tagine with roasted chickpeas on top and a drizzle of herby yogurt; sprinkle with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary