Chickpea & Cashew Vegetable Tagine

Chickpea & Cashew Vegetable Tagine

Easy and flavorful vegetable tagine with chickpeas and roasted cashews. A healthy, comforting, and nutrient-dense dish!

  • Author: Full of Plants
  • Yield: 4 1x


  • 1 tbsp oil
  • 2 onions, diced
  • 2 cloves of garlic, minced
  • 1/2 tsp harissa paste
  • 1 tsp grated ginger
  • 1 tsp each: cumin, coriander, Ras El-Hanout
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1 tbsp maple syrup
  • 1/2 zucchini, diced
  • 1 red bell pepper, diced (or 1/2 red pepper and 1/2 yellow pepper)
  • 1/2 eggplant, peeled and diced
  • 1 14.5-oz can diced tomatoes
  • 1/2 15-oz can chickpeas
  • 1/4 cup water
  • 3 small dates, chopped
  • 1/3 cup cashews, roasted
  • optional: fresh parsley, quinoa, bulgur or rice


  1. If using a tagine, place it on a heat diffuser or iron skillet, this will prevent it from breaking. If using a heavy pot or dutch oven just place it on the stovetop.
  2. Heat the oil in the tagine or dutch oven over medium heat. Once hot, add the onions and garlic, and cook for 3-5 minutes or until soft.
  3. Next, add the harissa paste, grated ginger, spices, salt, and maple syrup. Cook for another 3 minutes, or until the onions start to caramelize.
  4. Add the diced vegetables: zucchini, bell peppers, eggplant, and diced tomatoes with their juice. Add the dates if using. Give it a quick stir. Add the water and cover with a lid.
  5. Cook covered for 30 to 40 minutes, or until the vegetables are soft. Let cool 10-15 minutes and taste to adjust seasonings if needed.
  6. Serve on top of quinoa, bulgur, or rice, and top with the roasted cashews and fresh parsley.


  • Serving Size: 1 (without quinoa)
  • Calories: 205
  • Sugar: 13.7g
  • Fat: 9.3g
  • Carbohydrates: 28.2g
  • Fiber: 7g
  • Protein: 5.8g