• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » African

    Chickpea Tagine

    AU$1.31 | £0.36 per serve
    By Robyn | Published: Jan 13, 2021 | Modified: Jan 13, 2021

    TO THE RECIPE
    pin for vegetarian chickpea tagine showing one bowl of tagine with couscous and harissa yogurt

    This Moroccan chickpea tagine with apricots and warming spices is a healthy family dinner that can be made ahead and quickly reheated later in the week, making it a great vegetarian meal prep recipe.

    overhead view of one bowl of chickpea tagine with couscous, yogyrt and fresh parsley, a bowl of extra harissa yogurt to its right

    Packed with spices, and a hint of sweetness from dried apricots and honey, this vegetarian tagine is a recipe you’ll want to make time and time again.

    This gluten free dinner is cooked in one pot – less washing up is always good in my book! It can be made ahead, and with couscous taking so little time to cook, is on the table in 10 minutes, making it a perfect recipe for those busy nights!

    It may seem like a long list of ingredients, but most of them are spices. I have used traditional or common spices in tagines: ginger, cinnamon, cumin, turmeric, (saffron is often used too but is a little expensive for our budget right now), and paprika/chilli, which is often added to vegetable tagines such as this one.

    This is a kid friendly tagine – the chilli level is mild, the extra kick comes from the optional harissa yogurt: Mix 70g / ¼ cup plain Greek yogurt with 1 teaspoon harissa paste and a pinch of salt.

    overhead shot of two bowls of chickpea tagine with couscous and harissa yogurt, extra yogurt in a bowl between them

    I am a huge fan of tinned chickpeas, which allow you to make an array of quick and easy vegetarian and vegan dinners; from creamy coconut curry, tomato based Chana Masala, to Indian spiced salads.

    angled side photo of vegetarian chickpea tagine served in two bowls

    Frequently asked Questions:

    What can I serve with chickpea tagine?

    Couscous, although I prefer to eat it on its own. If you have meat-eaters in your family, whilst I don’t think you miss the meat, you could serve some of these Moroccan lamb meatballs on the side.

    How long can I store the tagine for?

    Keep in the fridge in a covered container for 3-4 days.

    Can I freeze this tagine?

    Yes you can. Cool completely then freeze for up to 2 months.

    What does tagine mean?

    The word ‘Tagine’ or ‘Tajine’ is the name of the earthenware cooking vessel in which the Moroccan stews are traditionally made. The conical lid captures the steam and it drips down back to the dish, steaming the food and keeping all that moistness and flavour in the food. As I don’t have a tagine, I use a saucepan with a tight fitting lid instead.

    Tips for making the best vegetarian tagine:

    Add the tinned chickpeas near the end of cooking to prevent them from becoming mushy.

    The fiery harissa yogurt adds a lovely kick to the dish, but leave off when serving to toddlers and kids.

    Make it your best tagine recipe:

    • Add juice of half a lemon at the end, which optional but adds a lovely freshness to the dish.
    • Use dates rather than dried apricots.
    • You could sprinkle over some flaked almonds at the end, to serve. When serving this to toddler Jones I leave them out, but I do like the crunch of nuts in the tagine.
    • Vegan Tagine: Use maple syrup instead of honey. If you are wanting to serve harissa yogurt with it, use a dairy free unsweetened yogurt.
    overhead photo of one bowl of chickpea tagine with fork ready to be eaten

    Chickpea Tagine

    Author: Robyn

    This fragrant Moroccan chickpea tagine with dried apricots is an easy midweek meal that can be made ahead
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Course dinner
    Cuisine Moroccan, North African
    Servings 4 people
    Calories 327 kcal

    Ingredients
      

    • 1 tablespoon neutral oil (vegetable, light olive oil, sunflower) ($0.08 /£0.03p)
    • 1 red onion, diced ($0.53 /£0.26p)
    • 2 cloves garlic, crushed ($0.26 /£0.05p)
    • 1 teaspoon ground turmeric ($0.08 /£0.03p)
    • 1 teaspoon ground cumin ($0.10 /£0.04p)
    • ½ teaspoon ground cinnamon ($0.06 /£0.02p)
    • ½ teaspoon sweet paprika ($0.06 /£0.02p)
    • ½ teaspoon ground ginger – see note below for using fresh ginger ($0.07 /£0.02p)
    • ¼ teaspoon cayenne ($0.02 /£0.01p)
    • 2 carrots, cut into bitesize pieces ($0.70 /£0.08p)
    • 400g (14oz) tinned diced tomatoes ($0.75 /£0.28p)
    • 240ml (1 c) vegetable stock ($0.45 /£0.11)
    • 50g ¼ c dried apricots, roughly chopped ($0.46 /£0.25p)
    • 1 orange, zest and juice ($0.63 /£0.12p)
    • 1 tablespoon runny honey – for vegan, see note below ($0.15 /£0.06p)
    • 400g (14oz) tin chickpeas ($0.80 /£0.37p)
    • salt ($0.01 /£0.01)
    • black pepper ($0.02 /£0.01)
    • ½ lemon, juiced, optional ($0.51 /£0.15p)
    • fresh parsley, to serve, optional ($1.00 /£0.20p)

    Instructions
     

    • In a medium saucepan over a medium heat, fry the diced red onion for 5 minutes, until soft.
    • Add the garlic, and cook for 1 minute.
    • Lower the heat and add the ground turmeric, ground cumin, cinnamon, sweet paprika, ground ginger, cayenne and chopped carrots, stir.
    • Add the tomatoes, stock, dried apricots, orange juice and zest, and honey.
    • Turn the heat up and bring to a simmer.
    • Cover with a tight fitting lid and cook for 20 minutes, until the carrots are tender.
    • Add the chickpeas and simmer for 5 minutes to heat them through.
    • Check for seasoning and add salt and pepper as needed and add lemon juice, if using.
    • Serve sprinkled with parsley.
    • Enjoy on it's own, or with couscous

    Notes

    Estimated costs: Australia $6.74. Per serve = $1.66 (without lemon and parsley $5.23. Per serve $1.31.)
    UK £2.12 . Per serve = £0.53p (without lemon and parsley $1.42. Per serve £0.36p.)
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I’ll get calculating 🙂 
    Fresh ginger: Use 1cm/0.39″ fresh ginger, finely grated and add to the dish with the garlic. Omit the dried ginger.
     Vegan tagine: use the same amount (1tbsp) of maple syrup.
    Nutritional info is based on chickpea tagine served on it’s own.
    Optional harissa yogurt: Mix 70g / ¼ cup plain Greek yogurt with 1 teaspoon harissa paste and a pinch of salt.

    Nutrition

    Calories: 327kcalCarbohydrates: 60gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 405mgPotassium: 966mgFiber: 13gSugar: 27gVitamin A: 6164IUVitamin C: 39mgCalcium: 130mgIron: 5mg
    Keyword chickpeas, tagine, vegetarian dinner

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Spanish Style Silverbeet with Chickpeas
    Japanese Style Silverbeet with sesame miso dressing »

    Reader Interactions

    Comments

    1. Gary says

      May 29, 2022 at 6:50 pm

      5 stars
      Wonderful flavors! And healthy! I made a vegan version with agave; aside from that, followed the recipe to the letter. Looking forward to leftovers today.

      Reply
      • Robyn says

        May 31, 2022 at 9:32 am

        So happy to hear you enjoyed the tagine Gary! Enjoy the leftovers:)

        Reply
    2. Alex says

      January 19, 2021 at 2:54 pm

      5 stars
      The flavours in this are incredible – we were looking for some new and creative ways to use chickpeas, and I am so pleased to have come across this recipe!

      Reply
      • Robyn says

        January 19, 2021 at 7:38 pm

        So glad to hear I could provide some inspiration Alex!

        Reply

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink