Serves 4
45 min
Chickpea & Vegetable Tagine
Recipe GLPR9ec34277a5a6ac
A vibrant, warming tagine combining tender chickpeas and fresh zucchini with aromatic spices—cumin, coriander, cinnamon, and turmeric—in a light tomato base. Served over fluffy quinoa for a complete, plant-based meal.
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Ingredients
3/4 cup quinoa, rinsed and drained
1 cup water
1/2 tsp. kosher salt, divided
1 tbsp. extra-virgin olive oil
1 1/2 cups chopped onion
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. turmeric
4 garlic cloves, chopped
3 cups Sun Gold or cherry tomatoes, halved
1 (15 oz.) can unsalted chickpeas, rinsed and drained
1 medium zucchini, halved lengthwise and thinly sliced
1/4 tsp. freshly ground black pepper
Directions
Bring 1 cup water, the rinsed quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Once boiling, cover the pan, reduce heat to low, and simmer for approximately 13 minutes until all liquid is absorbed and the quinoa is tender. Set aside off heat with the lid on to keep warm.
While the quinoa cooks, heat a large saucepan or tagine over medium-high heat. Once hot, add the extra-virgin olive oil and swirl to coat the bottom evenly.
Add the chopped onion to the pan and sauté for approximately 4 minutes, stirring occasionally, until softened and beginning to turn golden.
Add the cumin, coriander, cinnamon, turmeric, and garlic to the pan. Stir constantly for about 1 minute until fragrant and the spices are evenly distributed.
Add the halved cherry tomatoes to the pan and cook for 2 minutes, stirring gently, until they just begin to release their juices. Do not overcook at this stage—the tomatoes should retain their shape.
Add the rinsed and drained chickpeas and the thinly sliced zucchini to the pan. Stir to combine, then cover the pan and reduce heat to medium. Simmer for about 5 minutes until the zucchini is just tender but still has a slight bite.
Stir in the remaining 1/4 teaspoon salt and the freshly ground black pepper. Taste and adjust seasonings if needed.
Divide the cooked quinoa evenly among four serving bowls and top each portion with the chickpea and vegetable tagine mixture. Serve immediately while warm.
