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Meatless Monday: Chickpea Tagine

March 28, 2011

One of the first dishes I prepared in my “One New Med Recipe” series was a delicious Chicken Tagine.  The spices and seasonings of Moroccan tagines are so tantalizing and incredibly fragrant that I knew they’d be a perfect match for vegetarian cooking too.  While at the Gourmand World Cookbook Awards recently, I met one of the winners –  Resa Lent, chef and owner of The Desert Rose Café, a restaurant in Elora, Ontario.  After many years of running the restaurant, Resa is now focusing on how to convey her enthusiasm for vegetarian cooking to a wider audience.  When I saw this recipe for Chickpea Tagine (looks like we wrote Chicken Tagine, doesn’t it?), I knew I had to try it.  Published in her Gourmand World Cookbook Award-winning book, The Desert Rose Cafe Cookbook, this recipe for Chicken Tagine is fast and simple, but still captures the flavors of North Africa.  

¼ cup olive oil
1 large onion, chopped
2-4 clove garlic, minced
2 stalks celery, ¼ inch dice
1 large carrot, diced
2 28-ounce cans chickpeas, drained
1 15-ounce can chopped tomatoes
1 teaspoon ground cumin
1½ cups vegetable stock or water
juice of ½ lemon
3 teaspoons cilantro, chopped
1. Heat the oil in a casserole or high-sided frying pan and sauté onion and garlic until golden (about 5-8 minutes). Then add carrot and celery and sauté for a few minutes more.
2. Add the chickpeas, tomatoes, cumin and stock or water. Bring to a gentle boil and simmer for ½ hour.
3. Serve with rice or rice pilaf, garnished with the chopped cilantro.

Serves 4-6

Recipe adapted from Resa Lent, The Desert Rose Cafe Cookbook.

2 Comments leave one →
  1. April 1, 2011 12:07 am

    Thanks for posting this idea. I’ve been trying to work off the contents of the freezer, and I had a bag of frozen chickpeas needing attention. Plus, it’s about to snow here in Boston for April fools, so this felt like something that would warm us up. The dish was great following the general concept even though I forgot the lemon and cilantro at the end (that’s what leftovers are for–I get a second chance). I did add a pinch of cayenne at the end, just for fun.

    I did a double-take at the quantity of chickpeas though. TWO 28 oz cans of chickpeas is a LOT of chickpeas for 4-6 people. I used what was the equivalent of 1 1/2 small cans (14 oz) of chickpeas and one 14 oz can of tomatoes and it was enough for 3-4 people when served over rice.

    Anyway…thanks again for the inspiration…


  1. Meatless Monday: Chickpea Tagine | Recipe Resource Today

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