Lebanese Winter Vegetable and Chickpea Tagine (Tajine bi Khodar)
Looking for a comforting Lebanese vegetarian dish to warm you up in winter? This Lebanese vegetable and chickpea tagine is a tribute to hot mezze, typical of Lebanon where mild spices like cumin and cinnamon are paired with seasonal vegetables. Contrary to common belief, Lebanese cuisine isn't just about cold salads—it's full of fragrant stews. Wondering about the difference between Lebanese and Israeli hummus? In Lebanon, it's made with thick tahini and a generous drizzle of olive oil, while in Israel it's often creamier and less spiced. For this tagine, I recommend making it a day ahead—the flavors intensify and it's truly a family treat!
Ingredients
- cooked chickpeas200 g
- eggplant1
- zucchini1
- carrot1
- potato1
- onion1
- garlic2 cloves
- crushed peeled tomatoes400 g
- olive oil3 tablespoons
- ground cumin1 teaspoon
- ground cinnamon1/2 teaspoon
- saltto taste
- black pepperto taste
- water200 ml
- fresh parsley2 tablespoons (chopped)
Instructions
- 1
Cut the eggplant, zucchini, carrot, and potato into large dice. Finely chop the onion and garlic.
- 2
In a large pot, heat the olive oil over medium heat. Sauté the onion until translucent, then add the garlic, cumin, and cinnamon. Stir for 1 minute.
- 3
Add the diced vegetables (except the chickpeas) and sauté for 5 minutes, stirring occasionally.
- 4
Pour in the crushed tomatoes, water, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
- 5
Add the cooked chickpeas and continue cooking covered for 15 minutes, until the vegetables are tender and the sauce has thickened.
- 6
Sprinkle with fresh parsley and serve hot with Lebanese bread or rice.
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