Chickpea Tagine

Christine Manfield drew from her travels to plan the menu at her Universal Restaurant in Sydney; she created this fragrant stew after a trip to Morocco's High Atlas Mountains.


Slideshow: More Healthy Vegetable Dishes


  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): plus overnight soaking


  • 1 cup dried chickpeas, soaked overnight and drained
  • 1/4 teaspoon saffron threads
  • 1 quart plus 2 tablespoons water
  • 1 large onion, finely diced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • One 3-inch cinnamon stick
  • 1/4 teaspoon crushed red pepper
  • 1/2 pound butternut squash, peeled and cut into 1-inch dice
  • 2 medium red potatoes, peeled and cut into 1-inch dice
  • One 14.5 ounce can whole tomatoes, drained and chopped
  • Salt
  • 2 small zucchini, diced
  • 1 tablespoon minced preserved lemon rind
  • Freshly ground black pepper
  • 3 tablespoons chopped cilantro leaves
  • Yogurt and harissa, for serving

How to make this recipe

  1. In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.

  2. In a bowl, crumble the saffron in the 2 tablespoons of water; steep for 10 minutes.

  3. In a deep skillet, cook the onion and gar­lic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cin­namon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.

  4. Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and <em>harissa</em>.

Suggested Pairing

Crisp Chenin Blanc, such as one from California's Clarksburg region.

Contributed By Photo © Quentin Bacon Published January 2008

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