Andrea Potter, Rooted NutritionDon’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: – Flavorful – Freezer-friendly – A hearty main – Plant-basedIf you love this chickpea tagine, try our Black Bean Burger next. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
- 398ml 2 cans chickpeas canned, Or sub 3 cups cooked chickpeas
- 2 cups panko breadcrumbs
- 1/2 ea 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 ea lemon zest only
- 1/4 cup cilantro loosely packed
- 1 ea onion
- 2 cloves garlic
- 1" piece ginger
- 1 ea 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 ea carrots medium
- 1/4 cup raisons
- 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)
- 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
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
|Onion, medium||1 ½||ea||0.62|
|Sprained tomatoes (passata) 660ml||1||ea||2.19|
|Beans (chickpeas) canned (398ml/14oz)||2||ea||6.58|
Calories: 466kcalCarbohydrates: 85gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 598mgPotassium: 851mgFiber: 15gSugar: 16gVitamin A: 5995IUVitamin C: 14mgCalcium: 109mgIron: 6mg
Tried this recipe?Let us know how it was!