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Vegan Moroccan Chickpea Tagine
Vegan Moroccan Chickpea Tagine

Vegan Moroccan Chickpea Tagine
A flavorful and aromatic Moroccan-inspired chickpea stew.
Vegan Moroccan Chickpea Tagine
Ingredients:
1
Servings
  • 240
    g
     chickpeas
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 2
    item
     tomato
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 250
    ml
     vegetable broth
  • 50
    g
     dried apricots
  • 30
    g
     almonds
  • 10
    g
     parsley
Preparation Time: 45 minutes
Vegan Moroccan Chickpea Tagine
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Stir in cumin, coriander, and cinnamon, cook for another minute.
  4. Add chopped carrots, zucchini, and tomatoes, cook for 5 minutes.
  5. Add chickpeas, vegetable broth, and chopped dried apricots.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Garnish with toasted almonds and chopped parsley before serving.
Nutrition Per Serving 800 g Per 100g
Energy 800 kcal 100 kcal
Protein 25 g 3.1 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 100 g 12.5 g
Fat 35 g 4.4 g
  • 240
    g
     chickpeas
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 2
    item
     tomato
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 250
    ml
     vegetable broth
  • 50
    g
     dried apricots
  • 30
    g
     almonds
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft.

Stir in cumin, coriander, and cinnamon, cook for another minute.

Add chopped carrots, zucchini, and tomatoes, cook for 5 minutes.

Add chickpeas, vegetable broth, and chopped dried apricots.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Garnish with toasted almonds and chopped parsley before serving.

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