Anti Inflammatory Thai-Inspired Ginger-Lime Chickpea Tagine with Mushrooms

Total time1 hr

Prep time20 min

Cook time40 min

Anti Inflammatory Thai-Inspired Ginger-Lime Chickpea Tagine with Mushrooms

This one-pot wonder brings together some of the most powerful ingredients in the anti-inflammatory pantry — fresh ginger, turmeric, garlic, and lemongrass — and lets them simmer into something deeply fragrant and satisfying. Creamy full-fat coconut milk and bright lime juice create a broth that's rich without being heavy, while cremini mushrooms add a meaty, earthy depth that makes this feel genuinely hearty. Chickpeas soak up every bit of that spiced coconut broth over a 20-to-25-minute simmer, turning tender and flavorful all the way through. Baby spinach gets stirred in right at the end, wilting gently into the stew and adding a pop of color and extra nutrients without any fuss. The whole dish comes together in a single Dutch oven, which means less cleanup and more time actually enjoying dinner. It serves four, making it a solid choice for a weeknight family meal or a batch-cook situation where you want leftovers that taste even better the next day. Finish with fresh cilantro and a squeeze of lime and you've got a bowl that looks and tastes like it took far more effort than it did.

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Ingredients

4 servings

For the tagine

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 stalk lemongrass, outer layers removed, tender inner stalk minced
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
10 oz cremini mushrooms, sliced ¼-inch thick
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth
2 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
1 tbsp coconut aminos
½ tsp salt, plus more to taste
¼ tsp black pepper
2 cups baby spinach

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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