Vegan Chicken Tagine

Transport your taste buds to the vibrant streets of Morocco with this hearty and aromatic Vegan Chicken Tagine. A plant-based twist on the classic North African stew, this recipe brims with bold spices like cumin, coriander, and cinnamon, paired with sweet dried apricots, briny kalamata olives, and tender vegan chicken. Simmered in a rich vegetable broth alongside chickpeas and carrots, this dish is delightfully comforting and packed with nutrients. Finished with a splash of lemon juice and fresh herbs, it’s a flavorful masterpiece perfect for serving over fluffy couscous or with warm flatbread. Ready in just an hour, this vegan tagine is ideal for weeknight dinners or as a stunning centerpiece for your next gathering.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 3 cups vegetable broth
• 1 15-oz can canned chickpeas, drained and rinsed
• 1 14.5-oz can diced tomatoes
• 0.5 cup dried apricots, chopped
• 0.5 cup kalamata olives, pitted and sliced
• 2 medium carrots, peeled and sliced
• 1 pound Vegan chicken (store-bought or homemade)
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Heat the olive oil in a large pot or a tagine over medium heat.

Step 2

Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir them into the onion mixture, cooking for 1 more minute to release their flavors.

Step 5

Pour in the vegetable broth, then add the chickpeas, diced tomatoes (with their juice), dried apricots, sliced olives, and carrots.

Step 6

Bring the mixture to a simmer, cover, and let it cook for 20 minutes, allowing the flavors to meld together.

Step 7

Add the vegan chicken pieces into the pot, season with salt, and continue to simmer for another 15-20 minutes until the carrots are tender and the vegan chicken is heated through.

Step 8

Remove from heat, then stir in the chopped cilantro, parsley, and freshly squeezed lemon juice.

Step 9

Serve the tagine hot, ideally with couscous, quinoa, or warm flatbread.

Nutrition Facts

Serving size	(2602.7g)

Amount per serving	% Daily Value*
Calories	2383.1

Total Fat 92.9g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 9597.3mg	0%
Total Carbohydrate 287.0g	0%
Dietary Fiber 75.6g	0%
Total Sugars 97.3g
Protein 143.9g	0%

Vitamin D 0IU	0%
Calcium 1004.5mg	0%
Iron 36.2mg	0%
Potassium 5977.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 22.5%

Carbs: 44.8%