Spicy Harissa Chickpea and Vegetable Tagine (Printable)
North African stew with chickpeas, vegetables, and aromatic harissa spices. Vegan, gluten-free, and perfect for a hearty plant-based dinner.
# What You'll Need:
→ Legumes & Protein
01 - 2 cans (15 ounces each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 1 red bell pepper, chopped
06 - 1 zucchini, chopped
07 - 1 small eggplant, cubed
08 - 1 can (14 ounces) diced tomatoes
09 - 1 cup vegetable broth
10 - 2 tablespoons tomato paste
→ Flavorings & Spices
11 - 2 to 3 tablespoons harissa paste
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon ground turmeric
17 - Salt and freshly ground black pepper to taste
18 - 2 tablespoons olive oil
→ Garnishes
19 - Fresh cilantro or parsley, chopped
20 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent.
02 - Stir in minced garlic, sliced carrots, chopped bell pepper, zucchini, and eggplant. Cook for 8 to 10 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add harissa paste, cumin, coriander, cinnamon, smoked paprika, and turmeric. Sauté for 2 minutes until fragrant and spices release their essential oils.
04 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
05 - Add diced tomatoes, vegetable broth, and chickpeas. Season with salt and pepper. Bring to a gentle simmer.
06 - Reduce heat to low, cover with lid, and simmer gently for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.
07 - Taste and adjust seasoning or harissa paste for additional heat if desired.
08 - Serve hot in bowls, garnished with chopped cilantro or parsley and accompanied by lemon wedges.
# Expert Advice:
01 -
- The harissa paste does double duty - it adds that smoky heat while also thickening the stew into something magical that clings to your spoon just right.
- You can throw in whatever vegetables look good at the market that day, making this your own signature creation every time.
02 -
- Never rush the initial vegetable softening stage - those 8-10 minutes develop the foundational flavors that make or break the final dish.
- The tagine actually tastes better the next day when the spices have fully permeated every bite, so consider making it ahead if serving for company.
03 -
- Toast your spices in a dry pan before adding them to wake up their essential oils and transform your tagine from good to unforgettable.
- Keep the lid slightly ajar during the final 10 minutes of simmering if you prefer a thicker consistency - this gentle evaporation concentrates everything without scorching.