Spicy chickpea tagine

    40 min

    Spicy chickpea tagine with onions and garlic is a delightful vegan dish with Moroccan inspiration that is great for weeknights or dinner parties.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 onions, minced
    • 4 cloves garlic, minced
    • 2 teaspoons ground turmeric
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground black pepper
    • 1 1/2 teaspoons agave nectar
    • 2 tablespoons water, or as needed
    • 3 carrots, sliced
    • 1/4 teaspoon salt
    • 2 (400g) tins chickpeas, drained and rinsed
    • 4 lemon wedges
    • 4 sprigs fresh coriander, or as desired

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a tagine or casserole pot over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
    2. Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
    3. Serve tagine with lemon wedges and coriander.

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    Reviews in English (3)


    This was awesome. Very tasty and so simple. I made a few changes. I cut the cayenne to 1/4 tsp, chopped up and added about a quarter cup of golden raisins, and substituted Splenda for the sweetener. I did not use lemon or cilantro because I liked the flavor without it. I’ll bet leftovers will taste even better. Next time I might cut the black pepper in half. Planning on having this with Thanksgiving as I think it would taste excellent with turkey. I may chop up a butternut squash or sweet potato to make it go further.  -  22 Nov 2017  (Review from Allrecipes US | Canada)


    I really liked it and made it just as it said. A very tasty dish and will be making it again.  -  22 Feb 2018  (Review from Allrecipes US | Canada)


    I found it tasted a bit too spicy. I ended up adding sweet chili sauce and a few choice herbs and it was delicious. Will be trying this recipe again, with the agave next time!  -  04 Aug 2016  (Review from Allrecipes US | Canada)

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