Hearty Vegan Tagine with Chickpeas Recipe

The smell of warming spices filling the kitchen instantly makes me feel at ease after a long day. This Vegan Tagine with Chickpeas brings those comforting Moroccan-inspired flavors right to your dinner table with minimal effort.

Sweet butternut squash and tender chickpeas simmer together in a rich tomato base for a meal that feels truly special. It is a hearty plant-based dish that satisfies even the biggest appetites without weighing you down.

Why You’ll Love This Vegan Tagine with Chickpeas

The balance of savory spices and natural sweetness from dates creates a complex flavor profile that usually takes hours to achieve. You get deep, slow-cooked taste in a fraction of the time using just one pot.

Cleanup is incredibly simple since everything cooks together in your Dutch oven or heavy pot. It is also naturally gluten-free and packed with nutrients, making it a wholesome choice for everyone.

Leftovers taste even better the next day as the spices continue to meld with the vegetables. You can easily double the batch for meal prep lunches that make the work week feel luxurious.

If you enjoyed this aromatic stew, you will definitely want to try my Cozy Vegetable Orzo Soup Recipe for another warming option. Fans of hearty comfort food also love the Savory Sausage and Kale Soup Recipe for a satisfying weeknight meal.

Everything You Need for Perfect Vegan Tagine with Chickpeas

Here are the fresh ingredients and pantry staples you’ll need to make this recipe:

• Extra virgin olive oil: For sautéing the aromatics and drizzling at the end.
• Large yellow onion: Provides a savory base for the stew.
• Red bell pepper: Adds a fresh, subtle sweetness and vibrant color.
• Garlic cloves: Essential for depth of flavor.
• Cinnamon stick: Infuses the broth with a warm, woody aroma.
• Vegetable broth: The savory liquid base for the tagine.
• Butternut squash: Peeled and finely diced to become tender and velvety.
• Canned chickpeas: Drained and rinsed, they add protein and texture.
• Bay leaves: Adds an herbal background note.
• Kosher salt: Enhances all the other flavors.
• Crushed tomatoes: Provides acidity and richness to the sauce.
• Medjool dates: Chopped dates add a caramel-like sweetness to balance the spices.
• Lemon: You will need both the zest and juice for brightness.
• Flat-leaf parsley or cilantro: Fresh herbs for garnishing.
• Ras el hanout: A complex Moroccan spice blend that is the heart of this dish.
• Ground coriander: citrusy and earthy notes.
• Ground cinnamon: Enhances the sweetness of the squash.
• Ground cumin: Adds earthy warmth.
• Ground ginger: Provides a gentle, spicy kick.
• Ground turmeric: Adds beautiful color and earthiness.
• Cayenne pepper: Optional for a bit of heat.
• Black pepper: For seasoning.
• Ground cloves: A pinch adds intense warmth.
• Plain vegan yogurt: For the optional cooling sauce.

My Method for Vegan Tagine with Chickpeas

Let’s get cooking with these simple steps:

1. Preheat your oven to 375°F (190°C) and arrange a rack to accommodate your Dutch oven or tagine pot. In a small bowl, whisk together the ras el hanout, coriander, ground cinnamon, cumin, ginger, turmeric, cayenne, black pepper, and cloves to create your spice blend. Having this ready beforehand prevents burning while you cook the vegetables.
2. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the diced onion with a pinch of salt and sauté for about 7 to 8 minutes until it turns a deep golden brown, adding a splash of water if the pan gets too dry. Stir in the chopped bell pepper, garlic, and cinnamon stick, cooking for another 3 minutes until the garlic is fragrant and the peppers soften slightly.
3. Add your prepared spice mix to the pot and stir vigorously for about 1 minute. This step is crucial as it toasts the spices and releases their aromatic oils; if the mixture looks too dry or threatens to burn, add a small splash of water immediately. Pour in a little vegetable broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon.
4. Add the remaining vegetable broth, diced butternut squash, rinsed chickpeas, bay leaves, salt, crushed tomatoes, and chopped dates to the pot. Stir everything well and bring the mixture to a boil on the stove. Once boiling, turn off the heat, drizzle with a generous glug of olive oil, stir once more, and cover tightly with the lid (or foil if your pot lacks a lid).
5. Transfer the pot to the oven and bake for 40 minutes. While it bakes, whisk together the vegan yogurt, lemon juice, coriander, and salt in a small bowl and refrigerate. After 40 minutes, check that the squash is fork-tender and the stew has thickened. Let the tagine cool for about 15 minutes, then stir in the lemon zest and juice before serving with the yogurt sauce and fresh herbs.

My Best Tips for Perfect Vegan Tagine with Chickpeas

Make sure to dice the butternut squash into small, uniform cubes so they cook through evenly within the baking time. If the pieces are too large, they might remain firm while the rest of the Vegan Tagine with Chickpeas is ready.

Toasting the spice blend in the hot oil before adding the liquids is crucial for releasing the essential oils and deepening the flavor. A minute of constant stirring prevents burning while waking up the aromatics.

Use fresh lemon zest right at the end to brighten up the rich, savory stew. The pop of citrus acidity cuts through the sweetness of the dates and balances the heavy spices perfectly.

How I Like to Serve This Vegan Tagine with Chickpeas

I love spooning this rich stew over fluffy couscous or steamed basmati rice to soak up the flavorful sauce. Warm pita bread is also excellent for scooping up the tender chickpeas and squash.

A dollop of the cooling vegan yogurt sauce on top adds a creamy contrast to the warm spices. Fresh cilantro or parsley brings a final touch of color and herbal freshness to the Vegan Tagine with Chickpeas.

Join me on Pinterest for more wholesome plant-based dinner inspiration and cozy comfort food ideas.

Vegan Tagine with Chickpeas

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• Author: Joanna Wearstler
• Total Time: 1 hr 25 min
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A comforting Moroccan-inspired stew with butternut squash, chickpeas, and dates, cooked in one pot for a rich and aromatic meal.

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Ingredients

Scale 1x2x3x

• 1 large yellow onion, diced
• 2 tablespoons extra virgin olive oil, plus more for finishing
• 1 medium red bell pepper, chopped
• 1 cinnamon stick
• 6 garlic cloves, finely chopped
• 2 cups vegetable broth
• 1 (14.5-ounce) can crushed tomatoes
• 3 cups peeled and finely diced butternut squash (approx. 400g)
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 teaspoon kosher salt, plus more to taste
• 2 bay leaves
• 4 large Medjool dates, pitted and chopped
• 1 medium lemon, zested and juiced (approx. 1 tbsp juice)
• 1/4 cup chopped fresh flat-leaf parsley or cilantro
• 1 tablespoon ras el hanout
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• Pinch of ground cloves
• Black pepper to taste
• 5 ounces plain vegan yogurt
• 2 teaspoons lemon juice (for sauce)

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Instructions

1. Preheat oven to 375°F (190°C). Mix the dry spices (ras el hanout, coriander, ground cinnamon, cumin, ginger, turmeric, cayenne, cloves, and pepper) in a small bowl.
2. Heat olive oil in a Dutch oven over medium-high heat. Sauté the onion with a pinch of salt until golden brown, about 7-8 minutes.
3. Add the red bell pepper, garlic, and cinnamon stick. Cook for 3 minutes, stirring often.
4. Stir in the spice mix and cook for 1 minute until fragrant. Add a splash of broth to deglaze the pan, scraping up any browned bits.
5. Add the remaining broth, squash, chickpeas, tomatoes, bay leaves, salt, and dates. Bring to a boil, then turn off the heat.
6. Drizzle with extra olive oil, cover tightly with a lid, and transfer to the oven. Bake for 40 minutes until the squash is tender.
7. While baking, mix the yogurt sauce ingredients (yogurt, lemon juice, pinch of coriander and salt). Keep chilled.
8. Remove tagine from oven and let sit for 15 minutes. Stir in lemon zest and juice. Serve topped with yogurt sauce and fresh herbs.

Notes

If you don’t have a Dutch oven, use a deep oven-safe skillet and cover tightly with aluminum foil. Store leftovers in an airtight container for up to 5 days.

• Prep Time: 30 min
• Resting Time: 15 min
• Cook Time: 55 min
• Category: Dinner
• Method: Baking
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 24g
• Sodium: 498mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 71g
• Fiber: 17g
• Protein: 20g
• Cholesterol: 0mg

Keywords: Vegan Tagine with Chickpeas, Moroccan stew, vegan dinner, gluten-free recipe, one pot meal, butternut squash recipe