Best 3 Mushroom And Chickpea Tagine Recipes

Embark on a culinary journey to the heart of Morocco with this tantalizing Mushroom and Chickpea Tagine. This delectable dish is a harmonious blend of earthy mushrooms, tender chickpeas, and aromatic spices, simmered in a rich broth that promises to transport your taste buds to a vibrant souk.

Alongside the main recipe, discover a delightful collection of variations that cater to diverse dietary preferences and culinary inclinations. Dive into the vibrant world of vegan cooking with the Vegan Mushroom and Chickpea Tagine, where plant-based ingredients take center stage. Experience the richness of the Mushroom and Chicken Tagine, where succulent chicken pieces mingle with hearty mushrooms in a flavorful embrace.

For those seeking a heartier indulgence, the Beef and Mushroom Tagine offers a satisfying symphony of tender beef and earthy mushrooms, while the Lamb and Mushroom Tagine tantalizes with its aromatic lamb and juicy mushrooms. And for a vegetarian delight, the Vegetable Tagine brims with an array of colorful vegetables, each contributing its unique flavor and texture to this nourishing dish.

Here are our top 3 tried and tested recipes!

MOROCCAN CHICKPEA VEGETABLE TAGINE

Moroccan Chickpea Vegetable Tagine image

A plant-based vegan tagine perfect for your holiday guests and full of nutritious vegetables, dried fruit and Moroccan spices. It makes a beautiful presentation and can be served over your choice of grain.

Provided by Diane Smith

Categories Main Dishes

Time 1h10m

Number Of Ingredients 21

Ingredients

1 large onion (diced)
4 cloves garlic (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp Ceylon cinnamon*
¼ tsp ground black pepper
3 Tbl tomato paste
1 15 oz can crushed tomatoes
1 15 oz can chickpeas (rinsed and drained (Eden Brand no added salt))
3 medium red potatoes (unpeeled, washed and cut into 3/4" dice)
2 medium zucchini (cut into 3/4" dice)
1/2 large cauliflower (broken into bite-sized pieces)
1 large sweet potato (peeled and cut into 3/4" dice)
2 Tbl Harissa spice mix ((can be very spicy, optional))
2 cups homemade vegetable broth (or low-sodium brand)
1 cup dried apricots (halved)
1 cup whole-wheat couscous (uncooked)
¼ cup lemon juice
½ cup cilantro (chopped )
1 tsp sea salt ((optional))

Steps:

Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
SEE Note below* In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they are golden and tender. Stir in spice mixture, tomato paste, canned tomatoes, and harissa, if using, and cook 1 minute, stirring.
Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
To finish the tagine, stir in apricots and season with sea salt, if desired.
Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.

Nutrition Facts : Calories 337 kcal, Carbohydrate 50.8 g, Protein 12.3 g, Fat 1.8 g, SaturatedFat 0.2 g, Sodium 188.4 mg, Fiber 10.8 g, Sugar 20.6 g, ServingSize 1 serving

SLOW-COOKER CHICKPEA TAGINE

Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

CHICKEN AND CHICKPEA TAGINE

Chicken and Chickpea Tagine image

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Steps:

Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

Tips:

Mise en Place: For efficient cooking, prepare all ingredients in advance, including chopped vegetables, cooked chickpeas, and measured spices.
Choose Flavorful Spices: Use spices like cumin, ginger, turmeric, paprika, and cayenne for a rich and aromatic tagine.
Toast the Spices: Toasted spices release their flavor more intensely. Toast them in a pan over medium heat for a few minutes until fragrant.
Use Fresh Vegetables: Fresh vegetables add vibrant flavor and texture to the tagine. Vegetables like carrots, celery, onions, and bell peppers are all great choices.
Cook the Vegetables Thoroughly: Sauté the vegetables until they are tender and slightly caramelized. This brings out their natural sweetness and adds depth to the dish.
Add Liquid: Use broth, water, or coconut milk as the liquid base for the tagine. This helps to create a flavorful sauce and prevent the ingredients from drying out.
Simmer Gently: Bring the tagine to a boil, then reduce heat and simmer gently for at least 30 minutes. This allows the flavors to meld and develop.
Serve with Accompaniments: Tagine is traditionally served with couscous, rice, or bread. You can also add a dollop of yogurt or harissa for extra flavor.

Conclusion:

This Mushroom and Chickpea Tagine is a delicious, nutritious, and versatile dish that is perfect for a weeknight meal or a special occasion. With its aromatic spices, tender vegetables, and hearty chickpeas, this tagine is sure to please everyone at the table. So gather your ingredients, put on your apron, and enjoy the journey of creating this flavorful North African delight!