Moroccan Aubergine and Chickpea Tagine (Vegan)
This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.
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Healthy Moroccan Chickpea Stew
This easy moroccan chickpea stew is one of our favorite go-to dinners! It’s packed with flavor, is hearty and filling, and super quick to make. Enjoy as a meatless weeknight meal or as a healthy meal prep recipe!
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Moroccan Chickpea Stew (Vegan, Vegetarian)
Hello Hungry Friends,
Moroccan veggie-packed chickpea stew – an aromatic melange of chickpeas, vibrant veggies, and spices. A healthy protein-rich meal, full of fragrant goodies that is always a hit at any time of the week! You can serve this as it is or with couscous, rice or quinoa.
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Preparation time 20 minutes
Cooking time 40 minutes
Serves 4
Ingredients
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp cinnamon
1 tsp turmeric
1 x 400g can of chickpeas, rinsed and drained
1x 400g can of chopped tomatoes
300ml vegetable stock
1 courgette, cut into chunks
1/2 aubergine, cut into chunks
100g carrots, diced
100g baby corn halved
100g mangetout (you can add ½ pepper instead of the peas)
Salt and pepper to taste
Flat-leaf parsley, chopped to serve
100g Plain yoghurt or soya yoghurt to serve (optional)
Instructions
1. Heat 2 tbsp of the olive oil in a pan and add the chopped onion, chopped garlic, and gradually add all the spices. Fry over a low heat for 3-4 minutes.
2. Add the chickpeas, chopped tomatoes, and the vegetable stock to the pan, and cook over a medium heat for 10 minutes.
3. Meanwhile, in a separate pan, stir fry the vegetables with the remaining 2 tbsp olive oil.
4. Combine the chickpea mixture with the vegetables, cover, and simmer for 25 minutes until the vegetables are tender.
5. Scatter over the parsley and serve with either couscous, quinoa, or rice together with the plain or soya yoghurt, as you prefer.
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Vegan Moroccan Stew w. chickpeas
One of my favorite dishes, the Moroccan stew with chickpeas!
A dish packed with colors and flavors, seasoned with cumin, coriander, cinnamon and saffron among other things!
Served up with some couscous to soak up all that delicious sauce!
Recipe -
2 carrots, medium
1 zucchini, large
2 bell peppers, 1 red & 1 yellow
1 yellow onion, medium
3 cloves of garlic
10 dried apricots
2 cups chickpeas, canned and rinsed
2 packs tomato sauce (canned/crushed tomatoes)
1½ tbsp cinnamon
1½ tbsp cumin
1½ tbsp coriander
1 pack saffron (5g)
2 cups couscous
2 cups water
1 dice veggie stock
Salt to your preference, and serve up with some oat fraice (or another vegan yoghurt) and some Sambal for some extra heat!
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Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegetable Tagine
A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!
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