Recipes from
cart icon 0
Moroccan Chickpea Tagine
By (Published: )
This recipe is so good and tastes exotic with nothing more than a super delicious combination of spices. I love it on it’s own, but you can also serve it with brown or white rice, or even Farro or Quinoa.
Prep Time Cooking Time Servings
4 people
  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic clove (optional)
  • 1/4 tsp cayenne powder
  • 1/4 tsp ginger powder
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 cup Passata (strained tomatoes/uncooked tomato purée)
  • 1-2 cups chopped fresh tomatoes
  • 3/4-1 tsp salt, or to taste
  • 1 cup water
  • 1 tsp sugar
  • 2 cups cooked chickpeas
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh cilantro

Sign in to add ingredients to cart


Heat the oil in a heavy bottomed pan on medium high. Once hot, add the onion and cooked until softened, about 6-8 minutes. Add the garlic and all the dried spices and cook, stirring until fragrant – about 2 minutes (don’t let the spices burn!). Add the Passata, chopped tomatoes, water, salt, and sugar, and cook, covered on medium heat for 20 minutes.

Add the cooked chickpeas and cook a further 20-25 minutes,until the mixture is thick and the sauce has turned a dark shade of red. Before serving, stir in the fresh parsley and cilantro. Serve piping hot with or without a drizzle of quality olive oil.

Suitable for these diets:


Recipe items for your shopping cart: