Warm Spiced Chickpea & Spinach Tagine

A fragrant and hearty plant-based tagine featuring chickpeas, vibrant spinach, sweet dried apricots, and warm spices, simmered to perfection and served over fluffy quinoa for a comforting and nutrient-rich meal.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 7
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $2.25/serving

Dietary

• Vegan
• Dairy-Free
• Gluten-Free
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• comfort food
• healthy
• savory

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon paprika
• 0.25 teaspoon ground cinnamon
• 2 can chickpeas (rinsed and drained)
• 1 can crushed tomatoes
• 2 cup vegetable broth
• 0.5 cup dried apricots (chopped)
• 5 ounce fresh spinach
• 0.5 cup fresh cilantro (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup quinoa (uncooked)

Instructions

1. Rinse the quinoa thoroughly under cold water. Cook the quinoa according to package directions, typically 1 part quinoa to 2 parts water, for about 15 minutes, then let it sit for 5 minutes covered.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Stir in the ground cumin, ground coriander, ground turmeric, paprika, and ground cinnamon. Cook for 1 minute more, stirring constantly, until the spices are very fragrant.
5. Add the rinsed and drained chickpeas, crushed tomatoes, vegetable broth, and chopped dried apricots to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 25-30 minutes, allowing the flavors to deepen.
6. Stir in the fresh spinach and cook for 5 minutes, or until the spinach has wilted. Season the tagine with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
7. Serve the warm spiced chickpea and spinach tagine hot over the cooked quinoa, garnished with chopped fresh cilantro.

Notes

This tagine freezes beautifully, making it excellent for meal prep. You can adjust the spices to your preference, adding a pinch of cayenne for a little warmth if desired.

Nutrition (per serving)

• Calories: 395
• Protein: 14.5 g
• Carbohydrates: 65.5 g
• Fat: 9.5 g
• Fiber: 14 g
• Sodium: 680 mg
• Saturated Fat: 1.2 g
• Sugar: 16 g