Soul Food

Vegan Tagine

with chickpeas
Average: 4.8 (4 votes)
(4 votes)
Vegan Tagine

Vegan Tagine - A touch of North African flair

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Health Score:
95 / 100
40 min.

Healthy, because

Even smarter

Nutritional values

Chickpeas provide food for the brain. Thanks to their long-chain carbohydrates, they provide long-lasting satiety and stabilize blood sugar levels - ideal for the performance of the gray cells. Due to soluble fiber can Hokkaido pumpkin regulate cholesterol levels. Its potassium content is good for the heart and iron is important for oxygen supply via the bloodstream.

Outside pumpkin season, the vegan tagine can be prepared with carrots or sweet potatoes instead. If you like, serve with a yogurt dip or a dip made from a vegetable yogurt alternative with mint or parsley. No tagine - this can also be prepared in a large skillet or wok pan.

1 serving contains
(Percentage of daily recommendation)
Calorie316 cal.(15 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E7.8 mg(65 %)
Vitamin K18.6 μg(31 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate122 μg(41 %)
Pantothenic acid1.6 mg(27 %)
Biotin4 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51 mg(54 %)
Potassium1,197 mg(30 %)
Calcium124 mg(12 %)
Magnesium91 mg(30 %)
Iron4.9 mg(33 %)
Iodine7 μg(4 %)
Zinc2 mg(25 %)
Saturated fatty acids1.7 g
Uric acid151 mg
Cholesterol0 mg
Complete sugar20 g


36 ozs Hokkaido pumpkin (or sweet potato)
1 red onion
1 garlic clove
10 ozs chickpeas (can; drained weight)
2 Tbsps olive oil
2 tsps Harissa paste
8 ozs Vegetable broth
2 ozs raisins
2 parsley
4 Tbsps slivered almonds

Kitchen utensils

1 Tajine or a Dutch oven With lid

Preparation steps


Clean and wash the pumpkin, remove the seeds and fibers, and dice the flesh into bite-sized pieces. Peel onion and garlic. Halve the onion and cut it into half rings, finely chop the garlic. Drain chickpeas in a colander, rinse, and drain again.


Fry onions and garlic in a tagine in hot oil over medium heat for 2-3 minutes until golden brown. Fry pumpkin cubes for 2 minutes, season with harissa and salt. Pour in broth, add chickpeas and raisins, put the lid on, and simmer everything for about 15 minutes at low heat.


Meanwhile, wash the parsley, shake dry, pluck leaves, and chop coarsely. Toast almond flakes in a pan without fat over medium heat for 3 minutes until golden brown. Serve Vegan Tagine sprinkled with parsley and almonds.