Vegan Tagine with Chickpeas & Olives
You won’t miss meat in this hearty, healthy and very easy to make tagine. Serve with couscous or cauliflower rice, and leftovers can go into a pastry-topped pie or be frozen. This would also make a perfect side dish to a roast harissa lamb or chicken. See notes for slow-cooker instructions.
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Yield:
Serves 8
Category:
Tagine
Cuisine:
Moroccan
Scale
Ingredients
- 1 kg cooked, drained chickpeas
- 2 x 400ml tins chopped tomatoes
- 2 tbsp Herbie’s Ras El Hanout
- 1 preserved lemon, rind only, finely chopped
- 3 carrots (approx 280g), peeled and cut into 2cm pieces
- 90g (1/2 cup) white quinoa
- 200g large green olives
- 50g spinach (or wild garlic if in season)
- flaked almonds and coriander leaves to serve, optional
Instructions
- In a large casserole dish, combine chickpeas, tomatoes, ras el hanout, preserved lemon, carrots and quinoa.
- Simmer over medium-low heat, stirring occasionally, until carrots are tender; about 20 minutes. Add olives and spinach and cook for a further 5 minutes.
- Season to taste and serve with almonds and coriander.
Notes
- Add all ingredients except olives and spinach and cook on low for 1 hour 30 minutes, or medium for 45 minutes. Add spinach and olives and cook for a further 30 minutes on low, or 15 minutes on medium.
Nutritional Information
Serving Size
309g
Calories
282
Sugar
7g
Sodium
2g
Fat
7g
Saturated Fat
1.2g
Carbohydrates
35g
Fiber
11g
Protein
14g
Ras el Hanout
$10.90
40g