Chick Pea Tagine


  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cinnamon
  • 1 tbs coconut oil
  • 1 cup chopped red onion
  • 3 cloves garlic, minced or pressed through a garlic press
  • 2 2/3 cups vegetable stock, divided
  • 3 tablespoons no-salt-added tomato paste
  • 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch pieces
  • 1 (15 ounce) can no-salt-added garbanzo beans (also known as chickpeas), rinsed and drained, or 2 cups cooked garbanzo beans
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 1/2 cup pitted green olives, chopped
  • ¼ cup raisins
  • ¼ cup pumpkin seeds
  • 3 tablespoons fresh parsley leaves, chopped
  • 2 tablespoons fresh coriander leaves, chopped
  • 4 cups cooked quinoa
  • 1 lemon, cut into 4 wedges


In a frying pan toast coriander seeds, cumin seeds, peppercorns, crushed red pepper flakes and cinnamon over medium heat for 4 to 5 minutes or until fragrant.

Transfer to a spice grinder and grind to a powder (coffee grinder will do!).

Set aside.

In a wok begin cooking onion with the coconut oil and cook about 5 minutes or until beginning to brown and stick to the pan.

Add garlic and cook until fragrant.

Stir in 1/3 cup vegetable broth and continue to cook 4 to 5 minutes longer or until very tender.

Stir in spice mixture and tomato paste; cook for 1 minute, stirring.

Add remaining vegetable broth, potato, garbanzo beans, lemon juice and zest, olives and raisins.  Bring to a boil over medium-high heat.  Reduce heat to low, cover and simmer about 20 minutes or until potato is tender.

Stir in parsley and coriander.

Serve over quinoa with lemon wedges and large green salad.