This tasty, spicy Moroccan chickpea tagine is packed full of delicious veggies and this vegetarian dish makes for an excellent hearty meal.
Made in the old fashioned way, in a tagine, this Moroccan chickpea tagine takes me back to hearty dishes I enjoyed as a kid in Tangier with my parents.
We lived in Gibraltar from 1980 – 1982.
My Dad was in the Royal Navy and was stationed there for two years.
Our holidays were spent in Morocco, a short boat ride from Gibraltar.
That’s where I was introduced to Tagine’s like this.
It’s not a problem if you don’t have a tagine dish, it can be done in a casserole dish too!
The butternut squash has a moderate GI rating of 51 therefore is a great choice for blood sugar regulation as well as providing vitamins C and A and is good for our immune system because of the vitamin B6.
The quantities below will make enough for serving 4 with this spicy Morrocan chickpea tagine. It’s one of those dishes that makes your kitchen smell great too.
You can leave out or lower the chilli quantity if you don’t want it to be less or more spicy.
For This Moroccan Chickpea Tagine You May Need….
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- Tagine or
- Casserole pot
- Chopping board
- Kitchen scale
- Kitchen knives
- Measuring spoons
- Wooden spoon
It has a hard-wearing cast iron tagine base with a stoneware lid and serves 4-6 people.
Suitable for all hob types (incl. induction) and ovens it has easy-handwash enamel and it’s dishwasher safe too.
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Other Popular Moroccan Recipes You Might Also Like
- Let the mouth-watering aromas of this delicious healthy Moroccan beef tagine permeate every part of your kitchen! Packed full of essential vitamins and minerals, and all done in one pot, you’ll love this simple, tasty, healthy family dish.
- Easy Moroccan chicken tagine with butternut squash is a perfect, flavoursome, family meal taking just one hour to make. It’s delicious served over couscous!
- Moroccan chicken soup is a delicious hearty and full bodied soup made from the popular spices of Morocco. Thick and comforting this is an easy to make all in one quick healthy meal.
Spicy Moroccan Chickpea Tagine Recipe
Enjoy this chickpea tagine with a portion of couscous.
About 75g of couscous in a bowl covered with boiled water and left to stand with a plate on top for 5 minutes should be fine for 4 people.
Just fluff the couscous up with a fork before serving.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Spicy Moroccan Chickpea Tagine
- 400 g /14oz can chickpeas in water rinsed and drained
- 1 red pepper deseeded and thickly sliced
- 1 onion chopped
- 1 medium butternut squash peeled, deseeded and cut into bite-sized
- 2 pieces courgettes cut into bite-sized
- 12 dried apricots
- salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 2 cloves garlic crushed
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 500 g tomato passata
- 2 tsp honey plus a drizzle to serve
- 2 tsp easy chilli or chilli paste
- Chopped fresh coriander
- Pre-heat oven to 180C fan.
- Place a large casserole dish or hob and oven proof tagine over a low heat.
- Add the chickpeas, pepper, onion, squash, courgettes and apricots. Season with salt and freshly ground black pepper. Stir every now and then to prevent sticking and burning.
- Heat the oil in a small sauce pan, then add the garlic and spices, fry them for about 1 minute then add the passata, honey and chilli and bring to a boil.
- Pour the sauce over the vegetables, stir well and bring back to the boil.
- Cover with the lid and then remove to the oven.
- Cook for 1 hour, stir a couple of times through this time, then after 1 hour turn down to 100C.
- When vegetables are soft and cooked to taste season to taste with plenty of salt and freshly ground black pepper.
- Scatter the chopped fresh coriander over. Serve with couscous.