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Moroccan Chickpea Tagine recipe

Moroccan Chickpea Tagine

Amanda McInerney of www.lambsearsandhoney.com
A delicious side dish - hot or at room temperature as a salad. Vegan friendly too!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 1 can chickpeas drained
  • 1 can chopped tomatoes
  • 1 onion quartered (or chopped if using stove top method)
  • 2 cloves garlic minced
  • 75 mls olive oil
  • 2 tsp ras el hanout Moroccan mixed spice
  • 1/4 cup dried currants
  • 1/2 preserved lemon rind rinsed, pat dry, diced
  • 100 gms baby spinach leaves
  • Salt pepper
  • 1/2 fresh lemon

  • 200 mls thick Greek yoghurt
  • 1 tsp ground cumin


  • KitchenAid Cook Processor instructions
  • Fit MultiBlade to Cook Processor, add onion, close lid and pulse for 5 seconds to chop finely.
  • Remove MultiBlade and replace with StirAssist.
  • Add oil to Cook Processor, set temperature 120C, time 5 minutes, speed 2 and close lid, but remove measuring cup, add garlic through the opening at the 4 minute mark.
  • When onion & garlic are done, add chickpeas, tomatoes and ras el hanout. Set temperature 100C, time 10 minutes, speed 2.
  • When cooking is completed add the currants, lemon, spinach leaves and juice of half a lemon, stirring until the spinach is wilted.
  • Stove top
  • Heat oil over moderate heat, add onion and saute, stirring, until transparent.
  • Add garlic, stir through for 1 minute.
  • Add chickpeas, tomatoes and ras el hanout, reduce heat and simmer, stirring occasionally, for 10 minutes, until slightly thickened.
  • Add the currants, preserved lemon, spinach leaves and the juice of half a lemon & stir until the spinach is wilted.
  • Season to taste.
  • Stir ground cumin through the yoghurt and serve as a sauce for the tagine.
Tried this recipe?Let us know how it was!