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–+ servings
Chickpea Tagine in a Serving dish.

Fragrant Chickpea Tagine (Great For A Crowd)

Rosanna Stevens
Make a big bowl of this deliciously aromatic and fragrant Chickpea Tagine, and you'll be warm and comforted for hours. It works wonderfully when you're catering to large numbers, and you can pretty much put any vegetable in it that you like to bulk it out.
5 from 1 vote
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Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 446 kcal

Equipment

Ingredients
 

Fresh ingredients

  • 220 grams (1 cups) Dried chickpeas or use 2 cans of drained, cooked chickpeas
  • 1 White onion
  • 1 Carrot
  • 1 Bell pepper
  • 3 Garlic cloves
  • 400 grams (14 oz) Chopped tomatoes /passata (one 400g or 14oz can)
  • 1 tablespoon Tomato puree
  • 2 tablespoon Honey
  • 6 Dried apricots
  • 1 Lemon juice and some zest
  • 3 tablespoon (2 tablespoon) Fresh parsley
  • 3 tablespoon (1 tablespoon) Fresh coriander (cilantro)
  • 2 tablespoon Fresh mint
  • 85 grams (3 oz) Flaked almonds /sliced almonds

Tagine spice mix

  • 2 teaspoon Cinnamon (Ground)
  • 1 teaspoon Cumin (Ground)
  • ¼ teaspoon (0.25 teaspoon) Nutmeg (Ground)
  • ½ teaspoon (0.5 teaspoon) Ginger (Ground)
  • 1 teaspoon Coriander (Ground)
  • 1 teaspoon Smoked paprika
  • Salt and white pepper

Instructions
 

How to cook dry chickpeas

  • Soak the chickpeas overnight in a large saucepan of water with half a teaspoon of baking soda (bicarbonate of soda) in it.
  • Drain and rinse the soaked chickpeas. Put them back in the pot and refill it with fresh water, salt and pepper, a garlic clove, a sprig of thyme, and one inch of lemon peel (no white pith). Bring to a boil and then simmer the chickpeas for an hour.
  • Skim off any white foam, and drain the chickpeas when they are done.

How to make chickpea tagine

  • Dice the onion, carrots, and bell peppers into small chunks. Crush the garlic and measure out the dried spices.
  • Heat some extra virgin olive oil in a heavy-bottomed pan, and sautee the diced vegetables with a pinch of salt until they are translucent and tender.
  • Add the crushed garlic, then stir in the tagine spice mix. Let it all become fragrant for 30 seconds before stirring in the cooked chickpeas to coat them in the spices.
  • Stir in the tomato puree, and finally, add the honey and canned tomatoes or passata. Pour in another 200ml or ¾ cup of water (or broth). Simmer the chickpea tagine for 15-20 minutes.
  • Toast the flaked almonds, either by tossing them in a hot frying pan (no oil) or spreading them on a baking tray and putting them under the grill (broiler).
  • Season with salt and pepper to taste. Stir the lemon juice and thinly sliced dried apricots into the tagine and sprinkle over the fresh herbs, around half of the lemon's zest, and toasted flaked almonds before serving.

Notes

Make sure the chickpeas soak for at least 10-12 hours if using them from dry. 
If you like, add other vegetables, for example, some diced courgette (zucchini). I often add a bag of washed spinach, too. 
Enjoy this tagine on its own or with some couscous or flatbreads. 
 
 

Nutrition

Calories: 446kcalCarbohydrates: 69gProtein: 18gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 175mgPotassium: 1223mgFiber: 17gSugar: 28gVitamin A: 4525IUVitamin C: 71mgCalcium: 197mgIron: 7mg
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