Slow-Cooked Hatta Date and Chickpea Tagine

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A warming slow-cooked tagine featuring sweet Hatta dates and hearty chickpeas simmered with aromatic spices, perfect for a comforting Middle Eastern vegetarian meal. This Middle Eastern-inspired vegetarian recipe, ready in about 140 minutes, pairs dried chickpeas, Hatta dates, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight dried chickpeas
• 8 pitted, chopped Hatta dates
• 1 large, diced onion
• 4 minced garlic cloves
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tsp lemon zest

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced onion and sauté for 5-6 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 more minute.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp ground coriander, cooking for 30 seconds until spices release their aroma.
3. Step 3: Add 1 cup soaked chickpeas, 3 cups vegetable broth, 2 tbsp tomato paste, 8 chopped pitted Hatta dates, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until chickpeas are tender and the sauce thickens.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon zest for brightness. Serve warm with couscous or flatbread.