Mushroom and Chickpea Tagine

This is a beautifully spiced vegetarian main course. A delicious Moroccan tagine, perfect served with rice or couscous. Garnish with chopped parsley.

• Preparation Time: 20 mins
• Cooking Time: 43 mins
• Total Time: 1 hr 3 mins
• Calories: 292 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon honey
• ¾ cup plain yogurt
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 red onion, chopped
• 1 cinnamon stick
• 1 clove garlic, crushed
• 2 teaspoons cumin seeds
• 1 tablespoon tomato puree
• 2 dried bay leaves
• 1 teaspoon sesame seeds
• 1 pinch white sugar, or to taste
• 1 (14 ounce) can chickpeas, drained
• 1 (14 ounce) can chopped tomatoes
• ⅓ cup halved dried apricots
• 2 teaspoons coriander seeds
• 3 ½ cups quartered chestnut mushrooms
• 1 (10.5 ounce) can vegetable stock

Recipe Instructions

Step 1

Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.

Step 2

Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.

Step 3

Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.

Step 4

Discard cinnamon stick and bay leaves.

Step 5

Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.