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Chickpeas & Amaranth Tagine

My plant-based interpretation to spicy Moroccan fish tagine.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Main Dish
Cuisine: Healthy, Moroccan, Plant-based
Keyword: Gluten-Free, Grain-Free, Plant-Based
Servings: 4
Author: Shelly
Cost: 5


  • 1 cup amaranth seeds
  • 4 garlic cloves - sliced
  • 1 red bell pepper - sliced widthwise
  • 12 grape tomatoes - cut into halves or 2-4 medium tomatoes, diced
  • 2 California dry chilis - toast them for a minute or two in a toaster oven or char in a skillet over high heat
  • handful cilantro - washed carefully and chopped
  • Salt
  • ½ teaspoon ground turmeric or fresh
  • ½ cup of olive oil mixed with 1 tablespoon smoked paprika and 1 teaspoon hot paprika
  • 2 cups cooked or jarred chickpeas


  • Put all the ingredients, except for the spices and chickpeas, in a wide pot or heavy skillet. Cover with filtered water (about 4 cups) and bring to a boil. Cook on high heat for ten minutes. Add the spices and reduce to a simmer, uncovered.
  • Simmer for 35 - 40 minutes or until most of the liquid has evaporated. Add the chickpeas and cook for 5 minutes more. Taste and add salt if necessary. Serve in deep plates.