Vegetarian Chickpea Tagine Recipe
A delicious and simple vegetarian chickpea tagine loaded with courgettes, almonds, preserved lemons and harissa paste, cooked in a traditional tagine pot.
Servings 2 Servings
Calories 543kcal
Ingredients
- 400 g Tin Chickpeas 14oz
- 10 cm Cinnamon Bark 4"
- 1 Medium Onion 150g
- 2 tablespoon Olive Oil
- 4 Preserved Beldi Lemons
- 1 Small Courgette 150g (Zucchini)
- 50 g Blanched Almonds ⅓ Cup
- 2 tablespoon Rose Harissa Paste
- 1 teaspoon Ras el Hanout
- 10 g Honey ½ tablespoon
- ½ teaspoon Salt
- 75 ml Vegetable Stock ⅓ Cup
- 1 Handful Fresh Parsley For Garnish
- 1 Pinch Sumac For Garnish (be generous)
Instructions
- Drain the chickpeas and place them in a mixing bowl.
- Top and tail the onion, cut it in half and peel it, then cut it from top to bottom into 5mm (¼") thick strips.
- Heat the base of the tagine or small frying pan (24cm or 10") over a medium-low heat, and add the oil.
- Throw in the cinnamon bark and onion, then cook for 10 minutes, do not stir, you want to get a nice colour on the base layer.
- Top and tail the courgette, cut it into quarters lengthways and then into 1cm (½") dice.
- Cut the preserved lemons into a 5mm (¼") dice.
- Combine the courgette, preserved lemons, almonds, ras el hanout, honey, salt and harissa paste in a mixing bowl.
- When the onions have had 10 minutes, add the chickpeas to the pot and pour in enough stock to create a 1-1.5cm (½") layer in the base of the pot, add a lid, reduce the heat to low and cook for 30 minutes.
- Garnish with freshly chopped parsley and sumac before serving.
Video
Nutrition
Serving: 1 | Calories: 543kcal | Carbohydrates: 52g | Protein: 17g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 26g | Sodium: 1691mg | Fiber: 15g | Sugar: 17g
