Spicy Harissa Chickpea Tagine (Printer-friendly)
North African-inspired stew combining chickpeas, seasonal vegetables, and bold harissa for a vibrant, hearty plant-based dish.
# What You’ll Need:
→ Legumes & Protein
01 - 2 cans (15 oz 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 oz) diced tomatoes
09 - 1 cup vegetable broth
10 - 2 tbsp tomato paste
→ Flavorings & Spices
11 - 2-3 tbsp harissa paste (adjust to heat preference)
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 1/2 tsp ground cinnamon
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp ground turmeric
17 - Salt and freshly ground black pepper, to taste
18 - 2 tbsp 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 or tagine over medium heat. Add onion and sauté for 5 minutes until soft.
02 - Stir in garlic, carrots, bell pepper, zucchini, and eggplant. Cook for 8-10 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.
04 - Stir in tomato paste and cook for 1 minute.
05 - Add diced tomatoes, vegetable broth, and chickpeas. Season with salt and pepper. Bring to a simmer.
06 - Reduce heat, cover, and simmer gently for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
07 - Taste and adjust seasoning or harissa for more heat if desired.
08 - Serve hot, garnished with chopped cilantro or parsley and lemon wedges.
# Expert Tips:
01 -
- The harissa paste creates layers of flavor that develop even more deeply when you save leftovers for the next day, like a secret reward for planning ahead.
- Its incredibly forgiving - Ive substituted whatever vegetables were threatening to wilt in my crisper drawer and it still turns out beautifully every time.
02 -
- After burning my mouth one too many times, I learned to start with just 2 tablespoons of harissa and add more at the end if needed - you can always increase heat but cant take it away.
- The tagine tastes dramatically better if you let it rest for 10 minutes before serving, allowing the flavors to settle and intensify.
03 -
- Toast whole cumin and coriander seeds in a dry pan before grinding for an intensely aromatic dimension that pre-ground spices simply cant match.
- The tagine tastes even better served over couscous that youve prepared with some of the same spices and a handful of toasted almonds or pistachios for a delightful textural contrast.