Moroccan · Tagines
Chickpea & Spinach Tagine
A quick, warming vegetarian tagine that simmers chickpeas and fresh spinach in a cumin-spiced tomato sauce, ready faster than most tagines since there's no meat to braise slowly, making it a common Ramadan and weeknight option.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 400 g cooked chickpeas
- 300 g fresh spinach
- 1 onion, chopped
- 3 tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp paprika
- 3 tbsp olive oil
- Salt
Method
- 1
Build the base
Warm the oil and cook the onion and garlic for 5 minutes, then add the tomatoes, cumin and paprika.
- 2
Simmer
Simmer 12–15 minutes until the sauce thickens.
- 3
Add chickpeas
Stir in the chickpeas and cook 5 minutes to warm through.
- 4
Wilt the spinach
Fold in the spinach and cook 3–4 minutes just until wilted.
- 5
Serve
Serve with bread or couscous.
Chef's tips
- Add the spinach last — it only needs a few minutes to wilt and overcooking turns it dull.
Frequently asked questions
Can I use dried chickpeas?
Yes, soak overnight and cook until tender first, about 45–60 minutes, before using them in this recipe.