Zucchini And Chickpea Tangine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN CHICKPEA VEGETABLE TAGINE



Moroccan Chickpea Vegetable Tagine image

A plant-based vegan tagine perfect for your holiday guests and full of nutritious vegetables, dried fruit and Moroccan spices. It makes a beautiful presentation and can be served over your choice of grain.

Provided by Diane Smith

Categories     Main Dishes

Time 1h10m

Number Of Ingredients 21

1 large onion (diced)
4 cloves garlic (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp Ceylon cinnamon*
¼ tsp ground black pepper
3 Tbl tomato paste
1 15 oz can crushed tomatoes
1 15 oz can chickpeas (rinsed and drained (Eden Brand no added salt))
3 medium red potatoes (unpeeled, washed and cut into 3/4" dice)
2 medium zucchini (cut into 3/4" dice)
1/2 large cauliflower (broken into bite-sized pieces)
1 large sweet potato (peeled and cut into 3/4" dice)
2 Tbl Harissa spice mix ((can be very spicy, optional))
2 cups homemade vegetable broth (or low-sodium brand)
1 cup dried apricots (halved)
1 cup whole-wheat couscous (uncooked)
¼ cup lemon juice
½ cup cilantro (chopped )
1 tsp sea salt ((optional))

Steps:

  • Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
  • SEE Note below* In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they are golden and tender. Stir in spice mixture, tomato paste, canned tomatoes, and harissa, if using, and cook 1 minute, stirring.
  • Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
  • Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
  • To finish the tagine, stir in apricots and season with sea salt, if desired.
  • Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.

Nutrition Facts : Calories 337 kcal, Carbohydrate 50.8 g, Protein 12.3 g, Fat 1.8 g, SaturatedFat 0.2 g, Sodium 188.4 mg, Fiber 10.8 g, Sugar 20.6 g, ServingSize 1 serving

VEGETABLE TAGINE



Vegetable Tagine image

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Provided by Nagi

Categories     Mains

Number Of Ingredients 27

1 tbsp cardamom powder
1 tbsp coriander powder
1 tbsp cumin powder
1 1/2 tsp ground fennel seeds / fennel powder
1 tsp cayenne ((omit for non-spicy))
2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ground ginger
5 tbsp olive oil
1/2 red onion (sliced; (sub any type of onion))
1 garlic clove (, finely minced)
800g/1.6lb butternut pumpkin / squash ((1/2 a small), peeled, cut into 2.5cm / 1" cubes)
1 small eggplant (, cut into 2.5cm / 1/2" cubes)
1/2 cauliflower head (, small, cut into bite size florets)
1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces (red or yellow))
2 tomatoes (, seeds removed, cut into 1cm / 1/3" dice)
3 1/2 cups water
2 tsp salt
1/2 tsp black pepper
400g/ 14oz canned chickpeas (, drained)
200g / 60z green beans (, cut into 3.5cm / 1.5" pieces (~2 cups cut))
Zest of 1 lemon
2 tbsp lemon juice
1/2 cup slivered almonds (, toasted)
1/4 cup coriander / cilantro (, roughly chopped)
Plain yogurt
Pinch of paprika or cayenne pepper

Steps:

  • Combine Tagine Spice Mix ingredients.
  • Preheat oven to 180°C/350°F.
  • Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
  • Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
  • Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
  • Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
  • Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
  • Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
  • Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
  • Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
  • For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

Nutrition Facts : Calories 200 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 708 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

SLOW-COOKER CHICKPEA TAGINE



Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

  • Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

More about "zucchini and chickpea tangine recipes"

EASY MOROCCAN VEGETABLE TAGINE RECIPE - THE …
Nov 27, 2017 In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. …
From themediterraneandish.com
  • In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.


ALGERIAN SPICY CHICKEN AND CHICKPEA TAGINE
Sep 28, 2024 For the zucchini and red bell peppers. 6 zucchini medium-sized, topped and tailed, then partly peeled lengthwise to give each one a striped effect. Once they’re peeled, cut them lengthwise into 1/8-inch slices. 2 red bell …
From pepperscale.com


ONE POT MOROCCAN CHICKEN TAGINE - NOT ENOUGH …
Feb 26, 2020 Recipe Notes. Instead of raisins, you can use dried apricots or prunes (although they are traditionally used with lamb) Feel free to add veggies like carrots (cut into big coins and added about 15 minutes before the end), …
From notenoughcinnamon.com


INSTANT POT CHICKPEA TAGINE - VEGAN COCOTTE
Dec 5, 2022 Reheat the chickpea tagine in the microwave or on the stovetop. You can freeze the tagine for up to 3 months. Defrost it in the fridge overnight before reheating. Recipe notes …
From vegancocotte.com


MOROCCAN CHICKPEA-POTATO TAGINE - FORKS OVER KNIVES
Feb 16, 2022 Stir in chickpeas. Lay potatoes over top in a single layer. Cover and cook over medium low 15 to 20 minutes or until potatoes are just tender but not mushy. Sprinkle with the remaining cilantro. Serve tagine over couscous …
From forksoverknives.com


CHICKPEA TAGINE RECIPE - CHRISTINE MANFIELD - FOOD & WINE
May 9, 2017 1 cup dried chickpeas, soaked overnight and drained. 1/4 teaspoon saffron threads. 1 quart plus 2 tablespoons water. 1 large onion, finely diced. 2 garlic cloves, thinly sliced
From foodandwine.com


TAHINI BALSAMIC CHICKPEAS WITH ZUCCHINI - A LEGUME A DAY
Aug 18, 2021 Ingredients. 3 cups (=2 cans) cooked chickpeas, drained and rinsed . 1 medium zucchini or summer squash of your choice. 1 medium onion. 1 Tbs olive oil
From alegumeaday.com


MOROCCAN INSPIRED CHICKPEA AND DATE TAGINE - LE PETIT …
Add the diced tomatoes, vegetable stock, dates, chickpeas and zucchini. Bring to a simmer. Cover and cook until the zucchini is just tender, about 10-15 minutes. remove from heat and tir in the baby spinach until wilted; stir in the honey. …
From lepetiteats.com


ZUCCHINI AND CHICKPEA TAGINE – RECIPE - HERBIVORACIOUS
Aug 20, 2012 Zucchini and Chickpea Tagine. The name of this recipe is misleading. A tagine is the viagra canada generic Moroccan clay pot with a conical lid, typically used for slow-braised stews, as well as the dishes cooked …
From herbivoracious.com


ZUCCHINI AND CHICKPEA TAGINE - CHICKPLEASE
Aug 23, 2012 Saute the zucchini until it is tender. Add the carrots and all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, mint, ras el hanout, Aleppo pepper, tomato paste, preserved lemon, and lemon juice). Add 1/2 cup …
From chickplease.com


ZUCCHINI & CHICKPEA TAGINE RECIPE - HELLOFRESH
Tagine is named for the conical clay vessel it’s traditionally cooked in. However, that’s not necessary to make it delicious! What you really need is a balance of textures and layers of savory-sweet flavors. Luckily, our chefs created a …
From hellofresh.com


ITALIAN-STYLE ZUCCHINI AND CHICKPEA SAUTé - FORKS OVER …
Jul 21, 2020 1 onion, chopped (1 cup) 1 large red bell pepper, chopped (1 cup) 6 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 3 medium zucchini, halved lengthwise and cut into ¼-inch slices (4 cups)
From forksoverknives.com


CHICKPEA TAGINE - HOLY COW VEGAN
Feb 18, 2023 In this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of sweet raisins and carrots, nutty chickpeas and salty olives. Aromatic saffron and a …
From holycowvegan.net


ZUCCHINI & CHICKPEA TAGINE RECIPE - HELLOFRESH
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Mince cilantro leaves and stems. Mince or grate garlic. Zest and halve lemon (halve both lemons for 4 servings). Mince …
From hellofresh.com


SWEET POTATO, ZUCCHINI AND CHICKPEA TAGINE - TASTE.COM.AU
Add the saffron mixture, tomato and remaining water. Bring to the boil. Add the sweet potato and chickpeas. Cover and simmer for 15 minutes or until tender. Add the zucchini. Simmer for 3 …
From taste.com.au


ZUCCHINI PATTIES WITH CHICKPEAS - THE ENDLESS MEAL
Jul 19, 2023 They're made with fresh ingredients like grated zucchini, chickpeas, feta cheese, fresh dill, and lemon, then pan-fried until golden. They're a super tasty light meal or snack, and they're ready in just 30 minutes! For more …
From theendlessmeal.com


ZUCCHINI & CHICKPEA TAGINE RECIPE - HELLOFRESH
Apr 20, 2020 Wash and dry all produce. Mince cilantro. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both). Mince jalapeño, removing ribs and seeds for less heat. Halve, peel, and dice onion. Trim and halve zucchini …
From hellofresh.com


Related Search