Moroccan Spiced Chickpea and Vegetable Tagine with Herb Yogurt
A fragrant North African-inspired stew that combines tender chickpeas with colorful vegetables in a warming blend of paprika, cumin, cinnamon, and turmeric. The dish finishes with creamy Greek yogurt stirred through and a fresh herb yogurt dressing on the side. Perfect for weeknight dinners or entertaining, this vegetarian tagine offers complex flavors without complicated techniques. The combination of textures from soft chickpeas, tender vegetables, and cooling yogurt creates a satisfying meal that works well with rice, couscous, or flatbread.
Ingredients
- 9 ounces Greek yogurt
- 2 tablespoons sunflower oil
- ½ large onion, peeled and thinly sliced
- 2 large garlic cloves, peeled and finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper(optional)
- 14 ounces chickpeas, tinned
- 14 ounces chopped tomatoes
- 1 ¼ cups vegetable stock
- 3 ½ ounces eggplants, diced
- 3 ½ ounces zucchini, diced
- 2 ounces baby corn
- 2 ounces snow peas
- 2 ounces baby carrots
- 2 teaspoons parsley, chopped
- 2 teaspoons cilantro, chopped
- salt and pepper, to taste(optional)
Instructions
- 1
Heat oil in a pan and add onion, garlic, and all spices
- 2
Fry over low to medium heat for 5 minutes until golden
- 3
Add chickpeas, chopped tomatoes, and vegetable stock
- 4
Cook for 20 minutes
- 5
Stir fry the diced vegetables in remaining oil in a separate pan
- 6
Add the stir-fried vegetables to the chickpea mixture
- 7
Bring to the boil, cover and simmer for 20 minutes
- 8
Stir in half the yogurt and adjust seasoning
- 9
Mix remaining yogurt with chopped parsley and cilantro for dressing
- 10
Serve tagine with herb yogurt dressing on the side
Tips
Use dried chickpeas soaked overnight for better texture and flavor, though tinned chickpeas work well for convenience.
Cut vegetables into uniform pieces so they cook evenly during the stir-frying step.
Don't skip the herb yogurt dressing as it adds fresh contrast to the warm spices.
Good to Know
Refrigerate for up to 3 days. The flavors improve overnight.
Can be made 1 day ahead. Reheat gently and add fresh herb yogurt before serving.
Serve hot with couscous, rice, or flatbread. Garnish with extra herbs if desired.
Common Mistakes
Cook spices gently to avoid burning and turning bitter.
Don't overcook vegetables in the stir-fry step to maintain some texture.
Substitutions
FAQ
Can I use dried chickpeas instead of tinned?
Yes, soak 7 ounces dried chickpeas overnight, then cook until tender before adding to the recipe. This will take about 45-60 minutes of additional cooking time.
What if I don't have a tagine pot?
A heavy-bottomed pot or Dutch oven works perfectly. The cooking method remains the same regardless of the pot used.
How long will leftovers keep?
Store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating gently on the stove.