Chickpea and Fall Vegetable Tagine

September 12, 2016
0 Ratings
Photo by Barbara Zapzalka
  • Serves 4-6
Author Notes

My go-to one pot dish in the colder months. This is versatile with whatever fall/winter vegetables you have on hand. Love the salty citrus bites from the preserved lemons and green olives. Careful about salting this dish because of the addition of olives and harissa. —Barbara Zapzalka

What You'll Need
  • 2 cups Chickpeas, canned or freshly cooked
  • 1 Sweet potato, chopped
  • 2 Carrots, sliced
  • 1 cup Delicata squash or other winter squash, chopped
  • 1 cup Spinach or Mustard Greens, packed, finely chopped
  • 1 14 oz. can whole tomatoes, roughly chopped(include juices)
  • 1 Preserved lemon (diced, including rind)
  • 1/2 cup Green olives, roughly choppedi
  • 2 Garlic cloves, finely chopped
  • 1 Large onion
  • 3 tablespoons Olive oil
  • 1 tablespoon Curry
  • 1 tablespoon Rogan Josh seasoning
  • 2 tablespoons Harissa, or to taste
  • Serve with cous cous and pass harissa around for extra heat.
  1. Preheat oven to 375 degrees. Heat a generous lug or approximately 3 T. olive oil in a tagine or Dutch oven over the stove top. Add chopped onions and sauté until translucent. Add garlic and sauté for 1 minute.
  2. Add remaining ingredients and give everything a gentle stir, place lid on tagine or Dutch oven and cook for approximately 45 min. or until vegetables are tender. Salt as needed. Serve with cous cous and pass extra harissa around for added heat.

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