Dig into a warm bowl of Warm Spiced Vegan Moroccan Chickpea Tajine! This dish features classic Moroccan spices like cumin, turmeric and ras el hanout. This is a traditional dish that you will find on every North African cuisine menu in town but now you can make it at home!
What Is North African Cuisine?
North African cuisine includes common staples like wheat, couscous, dates, almonds, olives and various vegetables and fruits. Tajine or “tagine” is a Maghrebi dish which is named after the earthenware pot in which it is cooked. This is that beautiful red ceramic bowl it is served in.
My Vegan Moroccan Chickpea Tajine is aromatic and hearty. If you cannot find ras el hanout, then garam masala is a great substitute. Don’t have any dates? Simply substitute with apricots or raisins. The sweetness of the dates combined with the warmth of the spices is what makes this a star dish.
Spice It Up!
This dish contains many spices but is not spicy. If you would like to give this dish a kick, go for it! Add in some chilli peppers or dried cayenne pepper. Remember a little goes a long way.
Similar Recipes To Enjoy
Did you enjoy this Warm Spiced Vegan Chickpea Tajine? Are you in the mood for similar dishes? Try my recipe for a Vegan African Peanut & Sweet Potato Stew or put your dates to use with How To Make Savory Stuffed Dates.
I Love Hearing From You
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this Warm Spiced Vegan Moroccan Chickpea Tajine in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintVegan Moroccan Chickpea Tajine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Rice Bowl
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
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2 tbsp olive oil
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1 540ml can of chickpeas, drained and rinsed
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2 cups of sweet potatoes cut into ½ inch cubes
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1 large onion, diced
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1 cup of carrots, shredded
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1/3 cup of whole green olives
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¼ cup of dates chopped
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1 cups of water
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½ tsp of ground turmeric
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½ tsp ground cumin
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2 tsp of ras el hanout (Moroccan spice blend) or garam masala
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Fresh lemon and chopped parsley to garnish
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Salt and pepper to taste
Instructions
- Heat oil in a non-stick skillet over medium heat. Add onions, turmeric, cumin and ras el hanout (or garam masala) and cook until onions are translucent, and spices are fragrant (about 2 minutes). Stir onions to ensure they do not stick to the pan
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Add diced sweet potato, chickpeas and 1 cup of water. Stir and cook for about 5 minutes or until the water had evaporated and the potato is tender.
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Add shredded carrot, olives and dates and cook for another 2 minutes or until vegetables are tender.
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Finish with salt and pepper to taste a squeeze of fresh lemon and a sprinkle of fresh parsley.
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Serve over brown rice with a slice of lemon.
