Chickpea Tagine

Don’t let the ingredients list deter you from trying this recipe! Most of the ingredients are from a well-stocked spice pantry, which is an advantage to have on hand for any bean-based recipe.

This chickpea tagine is:

• Flavourful
• Freezer-friendly
• A hearty main
• Plant-based

If you love this chickpea tagine, try our Black Bean Burger next.

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Chickpea Tagine

Andrea Potter, Rooted Nutrition

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Servings 6

Calories 466 kcal

Ingredients

  

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Chickpea Balls:

• 398ml 2 cans chickpeas canned, Or sub 3 cups cooked chickpeas
• 2 cups panko breadcrumbs
• 1/2 onion
• 3 cloves garlic
• 1" piece ginger
• 1 tsp coriander ground
• 1 tsp cumin ground
• 1/4 tsp cinnamon ground
• 2 tsp smoked paprika
• 2 tbsp flax seeds ground
• 3 tbsp water
• 2 tbsp olive oil
• 1/2 lemon zest only
• 1/4 cup cilantro loosely packed

Sauce:

• 1 onion
• 2 cloves garlic
• 1" piece ginger
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 4 tbsp olive oil
• 660ml can strained tomatoes (passata)
• 1/3 cup olives black, whole, pitted
• 3 carrots medium
• 1/4 cup raisins

Instructions

 

Chickpea Balls:

• Grind flax seeds and combine with water in a small bowl.
• Drain and rinse chickpeas.
• In a food processor, combine all ingredients (reserving 2 Tbsp of the oil for frying)
• Form the chickpea balls and blend until a uniform mixture is formed (will look like cookie dough)
• Form balls by hand, using about 2 Tbsp of mixture (Makes about 24 balls). Set balls aside on a tray.
• In a wide non-stick pan, fry in reserved 2 Tbsp oil, browning on one side and gently moving them around to brown all over. Reserve pan to make the sauce.
• Once they are browned, set them into a casserole serving dish in a warming oven (170F)

Sauce:

• Grate the onion, garlic and ginger on the coarse side of a box grater (on with grater attachment of a food processor), set aside.
• Wash and (optionally) peel carrots. Slice into ¼ inch (about ½ cm) rounds or on the bias. Set aside.
• Measure spices and set aside.
• In the same pan as the chickpea balls were cooked (and removed), heat up oil for the sauce and cook onion mixture for a couple of minutes, until the onion starts to become translucent.
• Add spices and carrots, stirring for another couple of minutes.
• Add strained tomato(passata) and let simmer for 10 minutes over low heat, cooking until carrot shave softened and sauce is thickened.
• Season with salt and add olives and raisins.
• Garnish with parsley or cilantro leaves
  

Notes

To serve, pour hot sauce over prepared chickpea balls in the casserole dish.

Serve over a bed of couscous, quinoa or pasta.

Some helpful substitutions:

To sub canned tomatoes for passata, puree them first.

If your spice pantry does not have whole spices, sub the same amount of ground spices

Ingredients	Servings: 6
	Quantity	Measure	Cost
Panko breadcrumbs	2	cups	2.85
Carrots	3	Ea	1.08
Flax seeds	2	Tbsp	0.22
Spices	8	tsp	.39
Raisins	1/4	Cup	.51
Onion, medium	1 ½	ea	0.62
Olives	1/3	Cup	.49
Olive oil	6	Tbsp	1.92
Lemon	½	Ea	0.50
Ginger	2	Tbsp	.22
Garlic	5	cloves	.23
Cilantro	¼	Cup	.31
Sprained tomatoes (passata) 660ml	1	ea	2.19
Beans (chickpeas) canned (398ml/14oz)	2	ea	6.58
Total cost			18.10
Cost/serving			3.01

Nutrition

Calories: 466kcalCarbohydrates: 85gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 598mgPotassium: 851mgFiber: 15gSugar: 16gVitamin A: 5995IUVitamin C: 14mgCalcium: 109mgIron: 6mg

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Watch Andrea make ‘Chickpea Tagine’