Zucchini Chickpea Tagine Recipes

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SPICY CHICKPEA TAGINE



Spicy Chickpea Tagine image

This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.

Provided by Heather

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
2 onions, minced
4 cloves garlic, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 ½ teaspoons agave nectar
2 tablespoons water, or as needed
3 carrots, cut into 1/4-inch slices
¼ teaspoon salt
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
4 lemon wedges
4 sprigs fresh cilantro, or as desired

Steps:

  • Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
  • Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
  • Serve tagine with lemon wedges and cilantro.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g

CHICKEN AND CHICKPEA TAGINE



Chicken and Chickpea Tagine image

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Steps:

  • Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
  • Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

PRESSURE-COOKER CHICKPEA TAGINE



Pressure-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, so we came up with this no-fuss dish. It's great alongside grilled fish, or add shredded cooked chicken in the last 10 minutes for a change-of-pace entree. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 20

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 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
12 dried apricots, halved
1/2 cup water
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1 can (14.5 ounces) crushed tomatoes, undrained
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel., Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through. , If desired, top with yogurt and additional mint, olive oil and honey.

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

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

ZUCCHINI AND CHICKPEA TAGINE-RECIPE



Zucchini and Chickpea Tagine-Recipe image

Number Of Ingredients 15

1 RawSpiceBar's Tagine Spices
6 ounces carrots, peeled and cut into 1/4″ thick half-moons
1/4 cup extra-virgin olive oil
1 1/4 pounds zucchini, diced
3 cups cooked chickpeas (preferably home-cooked; can also use two 15 ounce cans, drained and rinsed - use ones that are tender, not snappy)
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried mint (yes, you can open up a mint teabag)
1 teaspoon ras el hanout (optional, but delicious - if you omit, add more of the other spices)
1/4 teaspoon Aleppo pepper (or more to taste; can substitute cayenne or chili flakes)
1 tablespoon tomato paste
1 tablespoon minced preserved lemon
1 Juice of 1/2 lemon
1 Optional garnish: flat-leaf parsley

Steps:

  • 1. Place the carrots in a small, loosely-covered microwave-safe bowl and microwave on high until beginning to soften, about 90 seconds. 2. Place the oil in your largest skillet or a Dutch oven over medium-high heat. 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 water and mix thoroughly. Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes. 3. Taste and adjust seasoning. It will probably need more salt, and you may want to amp up the spices, depending on your taste. Serve hot, garnishing with parsley if you desire.

MUSHROOM AND CHICKPEA TAGINE



Mushroom and Chickpea Tagine image

This is a beautifully spiced vegetarian main course. A delicious Moroccan tagine, perfect served with rice or couscous. Garnish with chopped parsley.

Provided by Melanie Booth

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h3m

Yield 4

Number Of Ingredients 20

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon sesame seeds
2 tablespoons olive oil
1 red onion, chopped
1 clove garlic, crushed
3 ½ cups quartered chestnut mushrooms
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can chickpeas, drained
1 (10.5 ounce) can vegetable stock
⅓ cup halved dried apricots
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon tomato puree
1 tablespoon lemon juice
1 cinnamon stick
2 dried bay leaves
1 pinch white sugar, or to taste
salt and ground black pepper to taste
¾ cup plain yogurt

Steps:

  • Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
  • Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
  • Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
  • Discard cinnamon stick and bay leaves.
  • Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 45.9 g, Fat 9.1 g, Fiber 8.4 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 667.2 mg, Sugar 16.3 g

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