A tagine allows the ingredients to cook slowly in the steam that builds up inside the lid, keeping them tender and moist. Of course, if you don't have a tagine, you can use a heavy-bottomed pan with a lid. This roasted vegetable tagine is packed with colorful veggies and garnished with fresh herbs, so it is a feast for the eyes before you take the first bite. Serve this with saffron-infused couscous or with your favorite grains.
Roasted Vegetable and Chickpea Tagine [Vegan, Gluten-Free]
- 1 1/2 cup dried chickpeas
- 2 bay leafs
- A pinch of sea salt
- 3 bell peppers (red, orange, yellow) sliced into medium-sized chunks
- 2 medium eggplant, cut into 3/4-inch thick rounds and then cut in half
- 1 large zucchini, cut into 3/4-inch thick rounds and then cut in half
- 4 garlic cloves, finely chopped
- 1 14-ounce can chopped tomato
- Juice of 1 lemon
- 1 cup water
- Olive oil, just enough to coat the vegetables
- A pinch of sea salt
- 1/2 teaspoon cumin powder
- 1 large yellow onion
- 1 teaspoon sweet paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1 cinnamon stick
- A pinch of saffron
- A handful of parsley leafs, coarsely chopped, keep some for garnish
- To prepare the chickpeas, Cover the chickpeas with room temperature water and soak for 8-12 hours.
- Ideally, you would soak the beans for several hours before cooking, often overnight, so the beans have plenty of time to absorb water slowly.
- Drain the chickpeas, place them in a large saucepan with the bay leaves, cover them with room temperature water and bring it to a boil. Reduce the heat, cover the pan partially with a lid, and simmer until they are well cooked, but not falling apart. Add more water as necessary to keep the beans well covered and add the salt when the beans are close to being done. This can take anywhere from 1-2 hours.
- Drain the chickpeas and discard the bay leaves. This can be prepared a day in advance.
- Preheat the oven to 425°F.
- Place the bell peppers, eggplant, and zucchini on a large baking sheets. (you might need two baking sheets if one is not large enough). Drizzle with just enough olive oil, sprinkle with pinches of salt, and toss to coat.
- Spread the vegetables in an even layer, and roast for 35-40 minutes or until they’re all golden and tender, flipping the vegetables couple of times during the roasting process.
- Peel and slice the onions finely. In a large tagine or a stovetop-safe, heavy-based casserole dish, warm 3 tablespoons olive oil over medium heat. Add the onions, cumin, sweet and smoked paprika, turmeric, ginger, cinnamon stick, saffron, and pinch of salt. Cook, stirring frequently, until the onions are tender.
- Add the garlic, lower the heat a bit, and continue cooking for 2-3 minutes more.
- Add the chickpeas to the pot of onions along with 1 cup of water. Add the roasted eggplants, zucchini, and bell peppers, stir in a can of tomato and lemon juice.
- Bring the tagine to a bare simmer, and cook on a medium heat for 810 minutes. Close the lid and cook for 25-30 minutes on a medium lowheat. Once it’s done, Stir in the parsley and. Taste for balance and seasoning, adding more salt or lemon juice if you like.
- Serve with couscous and salad.
- Bell Pepper
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