Chickpea Tagine

Prep Time:
40 minutes
Number of Servings:


  • 2 Tbsp olive oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 4 carrots, chopped into 12-inch pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 12 tsp ground ginger
  • 1 (15 ounce) can chickpeas, drained
  • 2 cups low-sodium vegetable broth
  • 1 medium lemon, juiced
  • 12 cup chopped dates
  • 12 cup chopped dried apricots
  • Salt and freshly ground black pepper
  • 14 cup slivered almonds, toasted
  • Handful cilantro, chopped


  1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
  2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
  3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
  4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.


  • A tagine is a North African stew of vegetables, protein, and spices.
  • Serve this recipe over brown rice or quinoa for a gluten-free dish. Serve with couscous for a more traditional option (note: couscous is not gluten free).
  • To freeze:
    1. Portion out the tagine into an ovenproof container.
    2. Let cool, seal container, label, and date. Freeze.
  • To reheat:
    1. Reheat oven to 350˚. Uncover the ovenproof container, and then cover the container with aluminum foil.
    2. Place the container on a baking sheet in the center of the oven for 40 minutes, or until hot. Serve.
Nutrition Info:
Tagine only: 455 Calories, 14 g Protein, 75 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 16 g Fiber, 15 g Total fat (2 g sat), 615 mg Sodium, ★★★★★ Vitamin A, Folate, ★★★★ Phosphorus, ★★★ Vitamin B6, E, ★★ Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc,  Vitamin B1 (thiamine), B3 (niacin), C, Calcium
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