This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.

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  • Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.

  • Serve tagine with lemon wedges and cilantro.

Nutrition Facts

360 calories; protein 12.3g; carbohydrates 67.2g; fat 6.3g; sodium 785.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
11/23/2017
This was awesome. Very tasty and so simple. I made a few changes. I cut the cayenne to 1/4 tsp, chopped up and added about a quarter cup of golden raisins, and substituted Splenda for the sweetener. I did not use lemon or cilantro because I liked the flavor without it. I’ll bet leftovers will taste even better. Next time I might cut the black pepper in half. Planning on having this with Thanksgiving as I think it would taste excellent with turkey. I may chop up a butternut squash or sweet potato to make it go further. Read More
(4)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2017
This was awesome. Very tasty and so simple. I made a few changes. I cut the cayenne to 1/4 tsp, chopped up and added about a quarter cup of golden raisins, and substituted Splenda for the sweetener. I did not use lemon or cilantro because I liked the flavor without it. I’ll bet leftovers will taste even better. Next time I might cut the black pepper in half. Planning on having this with Thanksgiving as I think it would taste excellent with turkey. I may chop up a butternut squash or sweet potato to make it go further. Read More
(4)
Rating: 4 stars
08/09/2016
I found it tasted a bit too spicy. I ended up adding sweet chili sauce and a few choice herbs and it was delicious. Will be trying this recipe again with the agave next time! Read More
(2)
Rating: 4 stars
07/28/2018
I liked it. easy to make with common ingredients. Read More
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Rating: 4 stars
02/23/2018
I really liked it and made it just as it said. A very tasty dish and will be making it again. Read More