Chickpea & Vegetable Tagine

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
Lots of spices combine with lots of veggies for a great-tasting dish that is especially good served over quinoa or brown, red, or black rice. Common to North African cuisine, tagine refers both to the earthenware pot in which the food is cooked as well as the food itself.
4.43 from 57 votes
Course Main Course
Difficulty Moderate
Servings 4 servings
Daily Dozen


  • 1 red onion chopped
  • 1 carrot chopped
  • 1 green bell pepper seeded and chopped
  • 1 garlic clove minced
  • 1 ½ teaspoons fresh ginger minced
  • 2 tablespoons jarred tomato paste
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 ¼ inch turmeric or 1/4 teaspoon ground
  • cayenne pepper to taste
  • 2 cups vegetable broth
  • 1 cup green beans in 1-inch pieces
  • 2 cups mushrooms diced
  • 1 ½ cups cooked chickpeas or 1 15.5 oz can
  • 2 tablespoons fresh cilantro or parsley minced
  • 2 teaspoons lemon juice
  • 1 tablespoon raisins or minced dried apricots


  • Heat ¼ cup of water in a large saucepan over medium heat. Add the onion, carrot, and bell pepper. Cover and cook for 5 minutes. 
  • Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric, and cayenne. 
  • Add the broth, green beans, mushrooms, and chickpeas and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. 
  • Stir in the cilantro, lemon, and raisins and cook 5 minutes longer. Taste to adjust the seasonings, and serve hot.
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