Mushroom and Chickpea Tagine

May 14, 2023May 14, 20230 9
Mushroom and Chickpea Tagine is a hearty and flavorful Moroccan inspired vegetarian dish
in Vegetarian

Prep

25 min

Cook

50 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Dukka :
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon sesame seeds
Tagine :
2 tablespoons olive oil
1 red onion , chopped
1 clove garlic , crushed
3 1/2 cups quartered chestnut mushrooms
1 can chopped tomatoes
1 can chickpeas , drained
1 can vegetable stock
1/3 cup halved dried apricots
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon tomato puree
1 tablespoon lemon juice
1 cinnamon stick
2 dried bay leaves
1 pinch white sugar , or to taste
salt and ground black pepper to taste
3/4 cup plain yogurt

Nutrision Information

Servings Per Recipe
4
Calories
416
Sugar
22g
Fat
14g
The tagine is a traditional Moroccan dish that has made its way to the dinner table of many households around the world. Tagines are often cooked and served in a special earthenware pot with a pointed lid, but they can also be made in a regular oven-safe skillet. This version of the tagine is vegetarian, making it a great option for meatless meals. The combination of spices and herbs in this tagine creates a delicious and savory dish that is perfect for a cozy dinner at home.

Instructions

1.Preheat the oven to 375°F (190°C).
2.To make the dukka, heat a small skillet over medium heat and add the cumin seeds, coriander seeds, and sesame seeds, stirring for about 2 minutes until fragrant. Remove from heat and transfer to a mortar and pestle or spice grinder. Grind until the mixture forms a coarse powder.
3.For the tagine, heat the olive oil in a large oven-safe skillet or tagine over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
4.Add the quartered mushrooms and stir until coated in the onion mixture. Cook for 8-10 minutes until the mushrooms are soft and browned.
5.Pour in the can of chopped tomatoes, can of chickpeas, vegetable stock, and dried apricots while stirring to combine. Add the chopped parsley, honey, tomato puree, and lemon juice and stir again to combine.
6.Add the cinnamon stick, bay leaves, and sugar to taste. Bring to a simmer and then transfer the skillet or tagine to the preheated oven.
7.Bake for 35-40 minutes until the mixture has thickened slightly and the apricots are plump.
8.Serve hot with a dollop of plain yogurt and sprinkled with the dukka.

PROS

This vegetarian dish is packed with plant-based protein and fiber from the chickpeas and mushrooms.
The dried apricots add a natural sweetness to the dish, while the spices and herbs give it a delicious and exotic flavor.
This dish also reheats well, making it a great meal prep option.

CONS

The preparation time for this dish is longer than some other dishes due to the number of ingredients and cooking time.
The tagine also requires the use of an oven, which may not be available to all home cooks.

HEALTH & BENEFITS

Mushrooms are an excellent source of vitamin D, which is important for bone health and immune system function. Chickpeas are full of fiber, which can help promote healthy digestion and lower cholesterol levels. The cinnamon in this dish has been shown to help regulate blood sugar levels and may also have anti-inflammatory properties.

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