Chickpea Tagine Recipe

Name: Chickpea Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 2 teaspoons ground cumin; One 3-inch cinnamon stick; 1/4 teaspoon crushed red pepper; 1/2 pound butternut squash, peeled and cut into 1-inch dice; 2 medium red potatoes, peeled and cut into 1-inch dice; One 14.5 ounce can whole tomatoes, drained and chopped; Salt; 2 small zucchini, diced; 1 tablespoon minced preserved lemon rind; Freshly ground black pepper; 3 tablespoons chopped cilantro leaves; Yogurt and harissa, for serving

Servings: persons

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
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
One 3-inch cinnamon stick
1/4 teaspoon crushed red pepper
1/2 pound butternut squash, peeled and cut into 1-inch dice
2 medium red potatoes, peeled and cut into 1-inch dice
One 14.5 ounce can whole tomatoes, drained and chopped
Salt
2 small zucchini, diced
1 tablespoon minced preserved lemon rind
Freshly ground black pepper
3 tablespoons chopped cilantro leaves
Yogurt and harissa, for serving

1
In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil.
2
Reduce the heat to low and simmer until tender, 45 minutes.
3
Drain.
4
In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.
5
In a deep skillet, cook the onion and garlic in the butter and oil over moderate heat until golden, 8 minutes.
6
Add the cumin, cinnamon stick and crushed red pepper and cook for 2 minutes.
7
Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.
8
Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes.
9
Discard the cinnamon stick.
10
Season the tagine with salt and pepper and stir in the cilantro.
11
Serve in bowls with yogurt and harissa.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup dried chickpeas, soaked overnight and drained, 1/4 teaspoon saffron threads, 1 quart plus 2 tablespoons water, 1 large onion, finely diced, and more.

Yes, Chickpea Tagine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions