Best Zucchini And Chickpea Tagine Recipes

SLOW-COOKER CHICKPEA TAGINE

Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

MOROCCAN CHICKPEA VEGETABLE TAGINE

Moroccan Chickpea Vegetable Tagine image

A plant-based vegan tagine perfect for your holiday guests and full of nutritious vegetables, dried fruit and Moroccan spices. It makes a beautiful presentation and can be served over your choice of grain.

Provided by Diane Smith

Categories Main Dishes

Time 1h10m

Number Of Ingredients 21

Ingredients

1 large onion (diced)
4 cloves garlic (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp Ceylon cinnamon*
¼ tsp ground black pepper
3 Tbl tomato paste
1 15 oz can crushed tomatoes
1 15 oz can chickpeas (rinsed and drained (Eden Brand no added salt))
3 medium red potatoes (unpeeled, washed and cut into 3/4" dice)
2 medium zucchini (cut into 3/4" dice)
1/2 large cauliflower (broken into bite-sized pieces)
1 large sweet potato (peeled and cut into 3/4" dice)
2 Tbl Harissa spice mix ((can be very spicy, optional))
2 cups homemade vegetable broth (or low-sodium brand)
1 cup dried apricots (halved)
1 cup whole-wheat couscous (uncooked)
¼ cup lemon juice
½ cup cilantro (chopped )
1 tsp sea salt ((optional))

Steps:

Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
SEE Note below* In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they are golden and tender. Stir in spice mixture, tomato paste, canned tomatoes, and harissa, if using, and cook 1 minute, stirring.
Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
To finish the tagine, stir in apricots and season with sea salt, if desired.
Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.

Nutrition Facts : Calories 337 kcal, Carbohydrate 50.8 g, Protein 12.3 g, Fat 1.8 g, SaturatedFat 0.2 g, Sodium 188.4 mg, Fiber 10.8 g, Sugar 20.6 g, ServingSize 1 serving