Chickpea with Root Veggie Tagine




  • 1 tsp of ground cumin
  • 2/3 tsp of ground coriander
  • 1tsp turmeric powder
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 3 Tbs olive oil
  • 1 white onion diced
  • 4 cloves of garlic, minced
  • 2 Tbs of tomato paste
  • 2 cups of vegetable stock
  • 1/2 cup carrots, peeled and diced
  • 1 cup of sweet potato, peeled and diced
  • 1/2 cup of turnip or russet potato, peeled and diced
  • 1/2 cup of pitted and chopped green olives (Kalamata works well too)
  • 2 cups of chickpeas
  • 1/4 cup of raisins
  • 3 Tbs of chopped parsley (or any greens) plus more for garnish
  • 3 Tbs of chopped cilantro plus more for garnish
  • Sea salt to taste
  1. Mix all of your spices together in a bowl and set aside.
  2. In big pot on medium heat, add olive oil, onions and garlic.  Cook until the onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  3. Reduce heat to medium-low, add spices,tomato paste, veggie stock, carrots, sweet potatoes, and turnip or potato.  Cover and simmer for about 25 min or until the carrots and potatoes are tender.
  4. When the root veggies are tender, add the olives, chickpeas and raisins.  Continue simmering for about 5-8 minutes.  I like to add either kale or swiss chard at this point.
  5. Add parsley, cilantro and sea salt to taste.
  6. Serve with a mix of wild rice, quinoa and/or brown rice or simply enjoy as is…

This is my favorite winter warming recipe inspired and taken by the cookbook Crazy Sexy Kitchen by Kris Carr.

Enjoy and let me know what you think!