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Vegan Chickpea Tagine

Updated: Nov 17, 2020

This tagine is hearty with warming spices and will feed a crowd. The dried fruits add little bursts of sweetness in with the savory mushrooms and potatoes. I put this together in an effort to recreate a dish I had once at a restaurant. I made a few minor adjustments so that it would be vegan because I thought it would work really well that way.


  • 2 Tbsp olive oil

  • 1 onion sliced

  • 4 cloves of garlic minced

  • 1 Tbsp turmeric

  • 1 Tbsp cinnamon

  • 1 Tbsp cumin

  • 1 tsp cayenne

  • 1 carrot sliced into rounds

  • 1 potato diced

  • 16 oz assorted mushrooms

  • 2 cans of chickpeas drained and rinsed

  • 1 cup yellow raisins

  • 1/2 cup of dried apricots chopped

  • 1 can of coconut milk

  • 2 Tbsp agave

  • 2 cups of water

  • Salt

  • Pepper

  • Jasmine Rice

  • Parsley to garnish


Heat oil over medium heat in a large pot. Add in the onions and cook until they begin to soften. Add in the garlic and spices and toast a few seconds until they are fragrant. Toss in the potatoes and carrots and cook 3 minutes stirring frequently so that the spices don't burn. Stir in the assorted mushrooms and cook 2-3 minutes more.

At this point stir in the chickpeas, dried fruits, coconut milk, agave, and water. Cover and simmer for 30 minutes stirring occasionally. If too much water evaporates add in a splash more. Taste and adjust salt if necessary.

Serve over jasmine rice and top with fresh parsley.

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