This Vegan Tagine with Chickpeas is a comforting one-pot dinner that’s full of flavor and easy to make.
Fragrant Moroccan spices combine with a nutritious mix of vegetables, chickpeas, and dried fruit to create a rich, stew-like tagine. It’s simple to prepare, packed with anti-inflammatory ingredients, and yields plenty of leftovers ideal for the fridge or freezer.
Table of contents:
1. What is a tagine?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. Variations
7. Frequently Asked Questions
8. Recipe card with notes
What is a tagine?
A tagine (or tajine) refers to both a North African cone-lidded cooking vessel and the slow-cooked stews made in it. The distinctive conical lid traps steam and returns moisture to the pot, producing tender, deeply flavored stews that balance sweet and savory elements—often combining vegetables, legumes or meat, warm spices, and dried fruit.
If you don’t have a traditional clay tagine, a heavy Dutch oven or braising pan with a tightly fitting lid works well for this recipe.
Why this recipe works
Cozy, nutrient-dense, and anti-inflammatory
This chickpea tagine is hearty and satisfying while still offering wholesome nutrition. It layers anti-inflammatory vegetables, legumes, and spices and is cooked slowly to develop depth of flavor and a velvety consistency. It’s also allergen-friendly: vegan, dairy-free, gluten-free, nut-free, and soy-free.
Warm, aromatic spices
The tagine relies on aromatic spices—cinnamon, ginger, cumin, and turmeric—paired with the star spice blend, ras el hanout, which lends complex sweet and pungent notes. A quick lemony vegan yogurt sauce provides a cool contrast when serving.
Simple big-batch meal
This is a straightforward one-pot recipe that feeds about six people. Once it’s in the oven, it can bake undisturbed for 40 minutes while you prepare sides like couscous, rice, freekeh, or flatbreads. The flavors deepen over time, making it excellent for meal prep and freezing.
Ingredient notes
Chickpeas
Canned chickpeas are convenient and work beautifully here, adding protein and fiber. For deeper flavor, cook dried chickpeas from scratch (about ½ pound / 230g dried) ahead of time and then use them in the tagine.
Butternut squash
Butternut squash adds fiber, vitamins, and a gentle sweetness that balances tomatoes and dates. When finely diced and cooked, it helps create a silky-bodied stew.
Ras el hanout
Ras el hanout is a traditional Moroccan spice blend and a defining flavor of many tagines. A store-bought mix is fine; it also pairs well with roasted vegetables and soups. If it’s unavailable, you can substitute a blend of warm spices listed in the recipe card.
Cinnamon stick
Using a whole cinnamon stick alongside ground spices boosts aroma and adds a warm depth to the stew; one stick is sufficient.
Ground spices
This recipe uses a combination of spices typical in North African cooking—cumin, coriander, turmeric, cinnamon, and a pinch of cloves—providing balance and anti-inflammatory benefits.
Onion and red bell pepper
Onion and red bell pepper build a savory-sweet aromatic base. Red pepper adds bright sweetness and extra nutrients.
Tomatoes and dried fruit
Crushed tomatoes add body and acidity. Medjool dates bring a chewy, caramel-like sweetness essential to traditional tagines. If you prefer a tangier note, use golden raisins or chopped dried apricots instead.
Step-by-step instructions
Heat the olive oil in a Dutch oven, braising pan, or the base of a tagine. When hot, add the onions and cook until golden brown.
Add the garlic, chopped red bell pepper, and the cinnamon stick, cooking a few minutes more. Sprinkle in the ras el hanout and the other ground spices and toast for 30–60 seconds while stirring to release their aroma.
Deglaze the pot with a splash of vegetable broth, scraping up any browned bits. Add the remaining broth, diced squash, chickpeas, bay leaves, salt, crushed tomatoes, and chopped dates. Bring to a simmer, then turn off the heat and stir in a generous drizzle of olive oil.
Cover the pot tightly and bake at 375°F / 190°C for 40 minutes, or until the squash is tender and the mixture has thickened into a stew. While it cooks, prepare the yogurt sauce and any sides you plan to serve.
Let the tagine cool for 15–20 minutes, then stir in half the lemon zest and a tablespoon of lemon juice. Serve in bowls topped with the yogurt sauce, chopped parsley or cilantro, and a drizzle of extra virgin olive oil. Enjoy!
Tips for making this recipe
No tagine pot? No problem.
A Dutch oven or braising pan with a tight lid works perfectly. If you don’t have a lid, cover the pot tightly with foil before baking.
Prep ahead
You can chop the vegetables a day or two in advance, mix the spices and store them in a sealed container, and make the yogurt sauce up to 3–4 days ahead. With prep done ahead of time, active cooking time is roughly 15 minutes.
Dice the squash finely
Finely dicing the squash is important so it softens during the 40-minute bake. The quickest approach: use the squash neck, peel it, cut into slabs, then finely dice. Alternatively, pulse peeled, roughly chopped pieces in a food processor to speed up prep.
Variations
Tagines are versatile—here are a few simple swaps and additions:
- More sweet: Increase dates to 6, or try golden raisins or chopped apricots. A pinch of saffron with the broth adds floral depth.
- Less sweet: Use only 2–3 dates.
- Swap the squash: Any winter squash or sweet potato works—adjust sweetness accordingly.
- Add vegetables: Stir in cauliflower florets or sliced carrots with the squash.
- Swap the legume: Cannellini or other white beans can replace chickpeas if preferred.
- Garnish: Use scallions, parsley, or cilantro as a finishing herb.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze portions for longer storage. Reheat gently in a saucepan over medium heat, adding a splash of water or vegetable broth if the stew is too thick.
Serve over couscous, rice, freekeh, or another grain, or alongside warm flatbreads like pita or lavash for scooping. The lemony yogurt sauce is a nice optional cooling accompaniment.
Yes. Complete the stovetop steps through adding the broth and ingredients, then transfer to a slow cooker and cook on High for 3–4 hours or Low for 6–7 hours.
This particular version is oven-based, but similar tagine-style recipes translate well to the Instant Pot—adjust timing and liquid according to your pressure-cooker recipe source.
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Vegan Tagine with Chickpeas
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Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, diced
- 1 medium red bell pepper, chopped
- 6 garlic cloves, finely chopped
- 1 cinnamon stick (optional)
- 2 cups (480 mL) vegetable broth
- 3 cups peeled and finely diced butternut squash (400g)
- 2 (15-ounce/425g) cans chickpeas, drained and rinsed
- 2 bay leaves
- 1 teaspoon kosher salt, more to taste
- 1 (14.5-ounce/410g) can crushed tomatoes
- 3 to 6 large Medjool dates, chopped
- 1 medium lemon, zested + 1 tablespoon juice
- 1 big handful flat-leaf parsley or cilantro, chopped
Spice Mix
- 1 tablespoon ras el hanout
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ to ½ teaspoon cayenne (optional)
- Black pepper, to taste
- A pinch of ground cloves
Yogurt Sauce for serving (optional)
- 5 ounces (140g) plain vegan yogurt
- 2 teaspoons lemon juice, more to taste
- ½ teaspoon ground coriander
- Salt to taste
Instructions
- Preheat the oven to 375ºF / 190ºC and position a rack to fit a Dutch oven or braising pan.
- Mix the spices for the Spice Mix.
- Heat 2 tablespoons olive oil over medium-high heat. Add the onions with a pinch of salt and cook until golden, 7–8 minutes, adding a splash of water if needed. Add the bell pepper, garlic, and cinnamon stick and cook 3 minutes, stirring frequently.
- Add the Spice Mix and stir vigorously for about a minute, adding a splash of water if it becomes too dry.
- Deglaze the pot with some broth, scraping up browned bits. Add the remaining broth, squash, chickpeas, bay leaves, salt, crushed tomatoes, and dates. Stir and bring to a simmer, then turn off the heat. Drizzle in a glug of olive oil and stir again. Cover tightly.
- Transfer to the oven and bake, covered, for 40 minutes or until the squash is tender and the mixture is thick and stew-like.
- Meanwhile, make the yogurt sauce by whisking together yogurt, lemon juice, coriander, and salt. Refrigerate until ready to serve.
- Let the tagine cool 15–20 minutes. Stir in half the lemon zest and 1 tablespoon lemon juice, taste and adjust. Serve in bowls topped with yogurt sauce, chopped parsley or cilantro, and a drizzle of extra virgin olive oil.
Notes
- If you skip the cinnamon stick, increase ground cinnamon in the Spice Mix to 1 teaspoon.
- Finely dice the squash so it cooks through in 40 minutes. Use the squash neck, peel, slice into slabs, and finely dice, or pulse roughly chopped pieces in a food processor to save time.
- Adjust the number of dates (3–6) to control sweetness based on preference.
- Ras el hanout can be purchased at well-stocked groceries or spice shops; a homemade blend can also be used if preferred.
Nutrition
Nutrition information is an approximation.
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Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello