A tagine is a traditional Moroccan cooking vessel made of ceramic or unglazed clay. The wide, shallow base allows for the release of a unique, slow-cooked flavor imparted by the ingredients and the clayware. The tagine doubles as both a cooking vessel and a serving dish that keeps the food warm.
If you don’t have a tagine at home, you may cook this hearty dish in a Dutch oven.
Recipes and images from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner (Figure 1 Publishing, 2022). Photography by Kate Sears.
Did you know that the “fruit” that Adam and Eve ate was not an apple? The most likely candidates are wheat, pomegranate or grapes. Get more Jewish food thoughts here.
Ingredients
Servings 6
Tagine
- 2 tablespoon extra-virgin olive oil
- 3 leeks white and light green parts only, roughly chopped
- 1 zucchini cut into 1/4-inch cubes
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 15 1/2-oz can chickpeas, drained and rinsed
- 1/2 cup brown lentils rinsed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups vegetable stock
Assembly
- A dollop of yogurt or 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Handful of flat-leaf parsley chopped
Nutritional Facts
Nutrition Facts
Leek, Lentil, and Chickpea Tagine
Amount per Serving
Calories
180
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
1
mg
0
%
Sodium
640
mg
28
%
Potassium
376
mg
11
%
Carbohydrates
19
g
6
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
953
IU
19
%
Vitamin C
12
mg
15
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 425ºF.
- Heat oil in a tagine or a Dutch oven over medium-high heat. Add leeks and zucchini and cook for 5 minutes, or until softened and lightly browned. Add garlic, cumin, and coriander and cook for another 2 minutes, until fragrant. Add chickpeas, lentils, salt, and pepper and mix well.
- Pour in stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from the stovetop, uncover, and cook for another or 5–7 minutes.
- Meanwhile, preheat oven to broil. Place the Dutch oven or tagine in the oven, uncovered, and broil for 1–2 minutes, until the surface crisps up. Watch this carefully to prevent the top from burning.
- Top with yogurt (or feta), pine nuts, and parsley. Serve immediately.
Notes
Reheat Leek, Lentil, and Chickpea Tagine is best served immediately, but it can be covered loosely with aluminum foil and reheated in a 350ºF oven for about 10 minutes.
