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Moroccan Inspired Chickpea and Date Tagine

PREP: 20 minutes
COOK: 25 minutes
YIELD: 4 servings

This plant-based Chickpea and Date Tagine is a fragrant stew full of summery vegetables and warm spices, with a touch of sweetness from plump Medjool Dates. Recipe by Le Petit Eats.


  • 2 tablespoons olive oil
  • 1 onion sliced
  • 3 garlic cloves chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cinnamon stick
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 14 ounce can diced tomatoes
  • 2 cups vegetable broth
  • 1 cup Natural Delights Pitted Medjool Dates (about 8), sliced lengthwise
  • 1 14 ounce can chickpeas drained and rinsed
  • 1 large zucchini chopped
  • 2 cups baby spinach
  • 1 tablespoon honey or coconut sugar
  • rice, quinoa or couscous, for serving
  • fresh herbs such as mint, cilantro or parsley


  1. In a large enameled cast-iron pot, heat the olive oil over medium heat. Add the onion and cook, stirring, until beginning to brown, about 7 minutes.
  2. Add the, garlic, ginger, cumin, turmeric and cinnamon stick to the pot. Cook over moderate heat for 1-2 minutes more.
  3. Add the tomato paste and red wine. Bring to a simmer and cook for 3 minutes.
  4. Add the diced tomatoes, vegetable stock, dates, chickpeas and zucchini. Bring to a simmer. Cover and cook until the zucchini is just tender, about 10-15 minutes. remove from heat and stir in the baby spinach until wilted; stir in the honey. Taste and season with more salt and pepper if necessary. Discard the cinnamon stick before serving.
  5. Serve over rice, quinoa or couscous topped with fresh mint or other herbs.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.