Chickpea & Spinach Tagine

Tagine refers both to the North African dish and the traditional conical lid vessel—but you don’t need the pot to make it. Start by sautéing onion, garlic, and ginger in a heavy-bottomed pot or Dutch oven. Add ground cumin, coriander, cinnamon, and a pinch of saffron if available, stirring until fragrant before adding canned diced tomatoes and rinsed chickpeas. Simmer uncovered for 20 minutes to meld flavors, then stir in chopped fresh spinach until wilted.

For depth, toast the spices in dry oil before adding wet ingredients—this prevents bitterness and boosts aroma. If using a slow cooker, brown aromatics first, then transfer everything and cook on low for 4 to 6 hours. Freeze portions in individual containers for quick reheating; thaw overnight in the fridge. Stir in a splash of lemon juice before serving to brighten the sweetness of the tomatoes.

Serve over cooked grains like farro or couscous, or over rice for a lighter base. Top with toasted almonds or pumpkin seeds for crunch, or a dollop of plain yogurt to balance earthiness. Chickpeas add fiber and protein without meat, making it naturally vegan—just ensure any added broth is plant-based. The spinach shrinks significantly, so pack it in gradually as it wilts.