This tajine is hearty for fall and perfect for anyone who is looking for a main meal that is vegan, gluten free, or sugar free dish. It also makes so much that is great as a meal prep dish and takes less than 30 minutes to whip up! What is great about this dish is that you can really add in any of your favorite vegetables that can easily be roasted on the stove top.
What is Tajine?
Tajine is a Middle Eastern stew typically made with vegetables, lots of spices, dried fruit, and some sort of protein.
For this recipe, you will need:
- Olive Oil:Â try to use extra virgin olive oil since this is this type is not refined or processed
- Yellow Onion
- Garlic
- Ginger
- Cumin
- Cinnamon
- Turmeric
- Eggplant
- Carrot
- Bell Pepper
- Tomatoes
- Fire Roasted Tomatoes
- Chickpeas:Â you will want to rinse and dry these well. If skins start to come off, you can remove them
- Dates: these add a subtle hint of sweetness to the dish and whole or pitted dates work (remove the pit if there is one)
- Sliced Almonds
- Salt
- Parsley (optional)
Tips:
- Can use vegetable broth instead of water if you prefer
- If you don’t have a large enough pan or skillet, a large pot will work
- Substitute zucchini, squash, bok choy, or corn for either the eggplant or carrots
- Substitute white beans or cooked lentils for the chickpeas
- Substitute dried apricots for the dates
- You can eat the tajine over a grain like quinoa or brown rice
How to Store:
- The tajine can be stored in a sealed airtight container in the refrigerator for up to 5 days
Vegan Chickpea and Vegetable Tajine
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1 small eggplant, chopped
- 1 large carrot, peeled and chopped
- 1/2 bell pepper, chopped
- 1/2 tomatoes, chopped (optional)
- 1/4 cup + 2 tbsp water
- 1 14.5oz can of fire roasted tomatoes
- 1 15oz can chickpeas
- 4 dates, chopped
- 1/3 cup sliced almonds
- salt to taste
- diced parsley on top
Instructions
- Prep your ingredients by chopping your onion, tomatoes, carrot, pepper, parsley, and dates. Grate the ginger, mince the garlic, and rinse the chickpeas.
- In a large 10'' pan over medium/low heat, heat 1 tbsp of olive oil and add in garlic and onion. Saute and stir until they turn light brown.
- Add in ginger and spices (cumin, cinnamon, and turmeric) and a drizzle of olive oil if onions are sticking to the base of the pan. Saute for 1-2 minutes then add in all the vegetables (eggplant, carrot, bell pepper, chopped tomatoes), 1 tbsp of olive oil, and 2 tbsp of water. Saute and stir for 8-10 minutes, until vegetables are soft.
- Add in fire roasted tomatoes, dates, chickpeas, almonds, salt to taste, and and let vegetables simmer for about 8-10 more minutes on low heat, stirring occasionally.
- Serve over rice, grains, or enjoy plain!
Did you make this recipe?Tag @girlswhoeat!
