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  • Prep-time: / Ready In:
  • Makes 8 cups
  • print/save recipe

This hearty Moroccan tagine is delicious served over couscous or any other hot cooked whole grains you enjoy. Potatoes and chickpeas soak up the fragrant flavors of fresh ginger and ras el hanout (look for the spice blend at Middle Eastern markets or make your own using our easy Ras el Hanout recipe) to create a savory plant-based stew that warms you up from the inside out.  Chopped dried apricots add pockets of sweetness throughout the dish while sliced lemon rind brings bright acidity to the hearty ingredients. Tagines are traditionally slow-cooked in an earthenware vessel of the same name, but a large, heavy-duty sauté pan with a lid will do the trick for this recipe.

Moroccan Chickpea-Potato Tagine in a metal pot

By Darshana Thacker Wendel,

Ingredients

  • 1 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 4 tomatoes, peeled, seeded, and chopped (3 cups)
  • 2 tablespoons ras el hanout spice blend
  • 2 tablespoons roughly chopped fresh cilantro
  • ¼ cup chopped dried apricots
  • 2 tablespoons finely chopped lemon rind
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 15-oz. cans chickpeas (garbanzo beans), rinsed and drained
  • 1½ lb. Yukon gold potatoes, peeled and cut into 1½-inch pieces (4 cups)

Instructions

  1. In a 10-inch sauté pan or large deep skillet combine onion, garlic, ginger, and ¼ cup water. Cook over medium 10 minutes or until onion is tender, stirring occasionally. Add tomatoes, ras el hanout, and 1 tablespoon of the cilantro. Cook and stir 2 minutes. Stir in the next four ingredients (through pepper). Bring to boiling; reduce heat. Cover and simmer 10 minutes. Turn off heat.
  2. Stir in chickpeas. Lay potatoes over top in a single layer. Cover and cook over medium low 15 to 20 minutes or until potatoes are just tender but not mushy. Sprinkle with the remaining cilantro.
  3. Serve tagine over couscous or other hot cooked whole grains. When spooning tagine out of pan, carefully scoop the vegetables without stirring them. Spoon sauce from the bottom of the pan over vegetables.
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Carrie4 months ago
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Delicious. I added a bit of brown sugar for my kids palette. I cooked the potatoes separate so they were the side dish. A pinch of green onions on top. A few crushed toasted cashews would be nice as a garnish too.

Amanda Denny5 months ago
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Ooh, I have to say I completely disagree with the other review here! I made this last night, and the ras el hanout made the whole house smell like the holidays! This tagine was sooo flavorful and tasted so delicious. Maybe add a bit more water or broth while cooking to yield more juice for serving at the end?

MrsJennyK7 months ago
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I was so hopeful about this recipe. I don’t know if I did something wrong, but this was not a hit with anyone in the family. There was not enough liquid (which I assume was to be provided by the tomatoes?) to make it a stew at all. In fact, during the potato simmer time, all the liquid evaporated and my clue was that I started to smell it burning. I made my own ras el hanout from the recipe linked here. It turned out to be way too spicy for everyone but me. I’d like to try again, but I’m not sure how to fix it.

Tina6 months ago
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Thank you for this honest review and input about this recipe. I’ve never been one to follow a recipe but I’ve been trying lately as I am not used to cooking without oil. Honest reviews keep me from trying a poor recipe and then thinking oil free isn’t good.

Wanda6 months ago
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I haven’t tried it yet but was thinking about it and then I read your post, 1/4 cup water does seem like way too little

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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