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MoroccanAuthentic Cuisine

Chickpea Tagine

Serves 4 Entree vegetarian, tagine

Chickpea Tagine

Chickpea Tagine, a staple of Moroccan home cooking, brings warmth and comfort to the table with its rich flavors and hearty texture. Rooted in the tradition of using simple, nourishing ingredients, this dish is often enjoyed as a main course, particularly during cooler months when its ginger-turmeric sauce provides both sustenance and a touch of sunshine. The preserved lemon adds a unique Moroccan twist, enhancing the depth of flavor with a hint of citrus.

The combination of tender chickpeas and a fragrant onion sauce offers a satisfying experience that is both earthy and vibrant. The turmeric lends a golden hue, while the ginger and cilantro introduce a fresh, aromatic note. This meatless tagine stands proudly on its own, proving that simplicity can be both filling and delightful.

Ingredients

  • 500 g (1.1 lb)cooked chickpeas
  • 2onions
  • 1 tspginger
  • 1 tspturmeric
  • 1preserved lemon — optional
  • 3 tbspolive oil
  • 1 tspsalt
  • 1 handfulcilantro, chopped

Method

  1. Begin by peeling and thinly slicing the 2 onions. In a large, heavy-bottomed pot or tagine, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions to the pot, stirring to coat them evenly with the oil. Sprinkle in 1 teaspoon of ginger and 1 teaspoon of turmeric, and add 1 teaspoon of salt. Cook the onions slowly, stirring occasionally, until they become soft and translucent, and their natural sweetness is released, about 10-15 minutes.
  2. Once the onions are sweet and tender, add 500 g (1.1 lb) of cooked chickpeas to the pot. Stir the chickpeas gently to combine them with the onion mixture. Pour in just enough water to cover the chickpeas partially, about 1/2 cup. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Continue simmering for about 20 minutes, stirring occasionally, until the chickpeas are thoroughly heated and the sauce has thickened slightly.
  3. While the chickpeas are simmering, prepare the preserved lemon by rinsing it to remove excess salt and then chopping it into small pieces, discarding any seeds. After the chickpeas have simmered, add the chopped preserved lemon to the pot. Stir well to distribute the lemon evenly throughout the tagine, infusing it with a bright, tangy flavor.
  4. Finish the dish by adding a handful of chopped cilantro, stirring it into the tagine just before serving. The cilantro should wilt slightly but retain its vibrant green color, adding a fresh, herbal aroma to the dish. Serve the chickpea tagine warm, allowing the flavors to shine as a satisfying and aromatic main course.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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