Moroccan Chickpea Tagine

Prep & Cook

50 mins

Serves

Difficulty

Easy

Ingredients

2 Cans Chickpeas (400g each, drained and rinsed)

1 Large Onion (diced)

3 Cloves Garlic (minced)

2 Med Carrots (diced)

1 Red Capsicum (diced)

1 Can Diced Tomatoes (400g)

2 Cups Vegetable Stock

2 Cups Baby Spinach

2 Tbsp Olive Oil

2 Tsp Ground Cumin

2 Tsp Ground Coriander

1 Tsp Ground Cinnamon

1 Tsp Smoked Paprika

½ Tsp Chilli Flakes

Fresh Coriander (to garnish)

Couscous or Rice (to serve)

Salt and Pepper to taste

Nutrition per serving

Calories

245

Protein

Fat

Carbs

Sugars

Description

A warming Moroccan-inspired chickpea stew with aromatic spices, tender vegetables, and fresh spinach. Rich, hearty, and completely plant-based. For the perfect slow simmer that develops deep flavours, use our Blu. Casserole Pan - designed for even heat distribution and one-pot comfort cooking.

TIPS:

This tastes even better the next day once the flavours have developed. Add dried apricots or raisins for authentic Moroccan sweetness. Swap chickpeas for butter beans if preferred.

Method

Heat olive oil in your Blu. Casserole Pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

Add the minced garlic, diced carrots, and red capsicum. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

Stir in the cumin, coriander, cinnamon, smoked paprika, and chilli flakes. Cook for 1 minute until the spices become fragrant.

Add the chickpeas, diced tomatoes, and vegetable stock. Stir well to combine all the ingredients.

Bring to a boil, then reduce heat to low. Cover with the lid and simmer for 25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

Stir through the baby spinach until wilted. Season with salt and pepper to taste.

Remove from heat and garnish with fresh coriander. Serve hot over fluffy couscous or rice.

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