The tagine is synonymous with slow cooking and spicy and very tasty recipes. The one that Miguel, author of Pimientos Verdes , brings us today is a chickpea and vegetable tagine recipe . With the appropriate seasoning it is the tastiest, you'll see!

In my kitchen, the tagine has become an essential utensil. With it I get stews full of exotic aromas that transport me to other places through the palate.

In the Claudia&Julia store you have two different types of tagines : Emile Henry 's, which is ceramic, and Le Creuset 's, which has a cast iron base and a stoneware lid. Both are great options, but you should keep in mind that only Le Creuset can be used on an induction cooker.

Today I wanted to bring you a vegan tagine, spicy and with a lot of movement, just the way I like it. The spices, you can vary them at your whim and the point of spiciness is up to you . I like sugarcane dishes, so you can imagine that I have come up with a tagine that is not suitable for all audiences... but I already tell you that the point of spiciness is marked by you.

Fleur de Ligne porcelain bowl by Tokyo Design Studio and Le Creuset tagine .


  • 1 onion
  • 2 stalks of celery without the leaves
  • 1 zucchini
  • 400gr pumpkin
  • 400g cooked chickpeas
  • 1 teaspoon cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of sweet Vera paprika
  • 1 teaspoon of spicy Vera paprika
  • 1 5cm piece of ginger
  • 400gr of crushed tomato
  • 500ml of vegetable broth
  • Toasted sesame oil
  • Salt


  1. Cut the onion into julienne strips, the celery into small dice, the pumpkin into 2cm cubes and the zucchini into sticks. Grate the ginger with the Microplane grater , reserving the pulp.
  2. Put a splash of sesame oil in the tagine and fry the celery together with the onion over low heat for about 10 minutes. Add the ginger, cumin, turmeric and sweet and hot Vera paprika, and stir a couple of times.
  3. Add the crushed tomato and let everything cook for 10 minutes over medium heat.
  4. After the time, add the vegetable broth and the pumpkin and let everything cook for about 25 minutes.
  5. Finally, add the cooked zucchini and chickpeas. Give a couple of turns to mix everything well and let it cook for 10 more minutes.


You can buy chickpeas already cooked or cook them yourself at home. To do this, you must soak them the day before with a teaspoon of baking soda. The next day, you discard the water and rinse them. You can cook them in a WMF pressure cooker for 12 minutes. They are at their point and you can make more than you need for this recipe and freeze the rest.


Carmen Mendoza said:

Irene yo lo hago con aceite de oliva y sale muy rico también. El aceite de sésamo le da un toque especial pero si no tienes puedes usar oliva como te digo. Precisamente hoy estoy haciendo el guiso con aceite de oliva. Un saludo.

Irene said:

Me gustaría hacer esta receta, me encanta, pero me falta el aceite de Sésamo, hay posibilidad de cambiarlo por aceite de oliva o algún otro aceite?

Claudia said:

Muchas gracias, Soledad! sí que está muy rico, y puedes incrementar las cantidades sin problema para que sobre para el día siguiente, dado que sin duda querrás repetir ;) Saludos!

Soledad said:

Buenísimo, delicioso , un gran plato, fácil de preparar, con un punto picante gracioso. Si sobra al día siguiente mejor. Solo le veo ventajas,gracias por la receta

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