Image of Morrocan chickpea tagine

Moroccan chickpea tagine

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Image of Morrocan chickpea tagine

Moroccan chickpea tagine image: Heart Foundation

  • Cooking Time25-40 minutes (preparation time 15 minutes)
  • Serves4 Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 small brown onions, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • ¼ teaspoon chilli powder (optional)
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon salt reduced tomato paste
  • 600g can no added salt chickpeas, drained
  • 300mL salt reduced vegetable stock*
  • 1 large zucchini, cut into 4cm long sticks
  • 1 medium red capsicum, cut into 3cm cubes
  • 1 medium sweet potato, peeled, cut into 2cm cubes
  • 4 tablespoons fresh flat leaf parsley
  • 2/3 cup white quinoa
  • 2 tablespoons coriander, to serve

Method

Method

  1. Place a medium sized pot over medium heat and add olive oil. Cook onions for 1-2 minutes, or until just softened.
  2. Add the spices to the pot and cook for another 1-2 minutes until fragrant.
  3. Add the tomato paste, chickpeas, reduced salt stock, zucchini, capsicum and sweet potato to the pot and bring to the boil.
  4. Reduce heat, cover and cook gently for 25-30 minutes or until sweet potato is cooked through. Stir in parsley at the end.
  5. Meanwhile, cook quinoa according to packet instructions.
  6. Serve Chickpea Tagine with cooked quinoa and garnish with fresh coriander.

Tip:

​Recipe: Heart Foundation

Ingredients

  • 1 tablespoon olive oil
  • 2 small brown onions, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • ¼ teaspoon chilli powder (optional)
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon salt reduced tomato paste
  • 600g can no added salt chickpeas, drained
  • 300mL salt reduced vegetable stock*
  • 1 large zucchini, cut into 4cm long sticks
  • 1 medium red capsicum, cut into 3cm cubes
  • 1 medium sweet potato, peeled, cut into 2cm cubes
  • 4 tablespoons fresh flat leaf parsley
  • 2/3 cup white quinoa
  • 2 tablespoons coriander, to serve