Moroccan Chickpea Tagine With Seven Spices And Tomatoes

"I could literally eat this every day it's so good! Always made with Canadian Kabuli chickpeas from @eatgrain. Also, some thoughts on walking away, and always looking at what needs letting go from your life."
-- @shiramcd
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 cup Passata or puréed tomatoes
  • 2 cups fresh tomatoes, chopped
  • Kosher salt, to taste
  • 1 cup water
  • 1 teaspoon sugar
  • 2 cups cooked chickpeas
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh cilantro, chopped


  • Step 1

    Heat the oil in a large, heavy bottomed pan on medium high. Once hot, add the onion and cook until softened, about 6-8 minutes. Add the garlic and all the dried spices and cook, stirring often until fragrant, about 2 minutes.

  • Step 2

    Add the Passata, chopped tomatoes, water, salt, and sugar, and cook, covered on medium heat for 20 minutes.

  • Step 3

    Add the cooked chickpeas and cook a further 20-25 minutes, until the mixture is thick and the sauce has turned a dark shade of red.

  • Step 4

    Before serving, stir in the fresh parsley and cilantro. Serve piping hot with or without a drizzle of quality olive oil.

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