Vegetable tagine with crispy chickpeas
Experience the warmth of a colorful Vegetable Tagine with Crispy Chickpeas, showcasing a medley of spiced pumpkin, eggplant, red pepper, and cauliflower. This Moroccan-inspired dish is infused with ginger, garlic, and a blend of aromatic spices, simmered in a rich tomato broth and topped with crunchy chickpeas. Perfect for a hearty, healthy, and delicious meal.
- 14 Apr 2024
- Cook time 70 min
- Prep time 20 min
- 8 Servings
- 14 Ingredients
A vegetable tagine with crispy chickpeas is a richly spiced, hearty vegetarian dish perfect for any occasion. Originating from North Africa, a tagine is a slow-cooked stew that combines a variety of vegetables and spices for a warm, comforting meal. This recipe features a colorful blend of pumpkin, eggplant, red pepper, cauliflower, and chickpeas, all seasoned to perfection with cumin, coriander, and turmeric. Let’s embark on a culinary journey and create this delectable dish.
Ingredients:
Instructions:
- Peel and chop the pumpkin into cubes.
- Chop the eggplant and slice the red pepper.
- Thinly slice the red onions.
- Grate the ginger root and finely mince the garlic.
- Cut the cauliflower into florets.
- Drain and rinse the canned chickpeas.
- In a large, heavy-bottomed pot or tagine, heat the olive oil over medium heat.
- Add the thinly sliced red onions and sauté until they begin to soften and turn translucent, about 5-7 minutes.
- Add the grated ginger and minced garlic, cooking for an additional 2 minutes until fragrant.
- Add the ground cumin, dried coriander, and turmeric powder to the pot. Stir well to coat the onions, ginger, and garlic with the spices, cooking for another 1-2 minutes.
- Add the chopped pumpkin, eggplant, red pepper, canned tomatoes, and vegetable broth to the pot.
- Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
- After 30 minutes, add the cauliflower florets to the pot. Stir everything well and continue to simmer covered for another 20-25 minutes, or until all the vegetables are tender and cooked through.
- While the tagine is simmering, preheat your oven to 400°F (200°C).
- Spread the drained and rinsed chickpeas on a baking sheet, drizzle with a little olive oil, and season with a pinch of salt.
- Roast in the preheated oven for 20-25 minutes, or until the chickpeas are golden brown and crispy. Shake the pan halfway through to ensure even cooking.
- Once the vegetable tagine is done, taste and adjust seasoning if necessary.
- Serve the vegetable tagine hot, topped with crispy chickpeas for added texture and flavor.
- Optionally, garnish with fresh herbs like cilantro or parsley and serve with couscous or rice on the side.
Tips:
- Use a large pot or a traditional tagine pot to cook the stew to ensure even cooking and depth of flavor.
- Dice the vegetables uniformly for a consistent texture and to ensure they cook at the same rate.
- For an extra crispy texture, roast the chickpeas separately in the oven with a bit of olive oil and salt before adding them to the stew.
- Garnish the dish with fresh cilantro or parsley for a burst of fresh flavor and color.
- Adjust the spice levels according to your preference; you can add a pinch of cayenne pepper for a bit of heat.
- Let the tagine simmer on low heat to allow the flavors to meld together beautifully.
This vegetable tagine with crispy chickpeas is not just visually stunning but also packed with nutrients and irresistible flavors. Whether served on its own or with a side of couscous or rice, it is sure to become a favorite at your dining table. Enjoy the aromatic spices and the satisfying textures of this wholesome meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 9g | 23% |
| Sugar 13g | 13% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.39g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 550ug | 61% |
| Choline 77mg | 13% |
| Vitamin B1 0.76mg | 64% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 2.65mg | 17% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 90mg | 100% |
| Vitamin E 2.39mg | 16% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 3.81mg | 35% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 1220mg | 36% |
| Selenium, Se 2.96ug | 5% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.31mg | 12% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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