Moroccan Chickpea Tagine
This Moroccan Chickpea Tagine is a rich, flavorful, and naturally vegan stew made with tender chickpeas simmered in a fragrant sauce of tomatoes, spices, and vegetables. Sweet notes of cinnamon and apricot balance beautifully with earthy cumin and turmeric. Serve it with fluffy couscous or warm flatbread for the ultimate Mediterranean comfort meal.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Tagine
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 medium carrots, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 can (400g / 14 oz) chickpeas, drained and rinsed
1 can (400g / 14 oz) diced tomatoes
½ cup vegetable broth or water
¼ cup dried apricots, chopped
1 tbsp tomato paste
½ tsp ground cumin
½ tsp ground cinnamon
1 tsp ground coriander
½ tsp turmeric
½ tsp smoked paprika
Salt and black pepper, to taste
To Finish
Juice of ½ lemon
2 tbsp chopped fresh parsley or cilantro
Optional: toasted almonds or pine nuts for garnish
For Serving
Couscous, quinoa, or warm flatbread
Instructions
1. Saute Aromatics
Heat olive oil in a large pot or tagine over medium heat.
Add onion and cook until soft and translucent, about 4–5 minutes.
Stir in garlic and ginger, cook for 1 minute until fragrant.
2. Add Vegetables and Spices
Add carrots, bell pepper, and zucchini.
Sprinkle in cumin, cinnamon, coriander, turmeric, paprika, salt, and pepper.
Stir to coat vegetables evenly in the spices.
3. Add Chickpeas and Simmer
Stir in chickpeas, diced tomatoes, tomato paste, apricots, and broth.
Bring to a boil, then reduce heat to low.
Cover and simmer for 20–25 minutes, stirring occasionally, until vegetables are tender and sauce thickens slightly.
4. Finish the Tagine
Stir in lemon juice and chopped parsley.
Taste and adjust seasoning — add a pinch of salt or a drizzle of honey if you like a sweeter balance.
5. Serve
Serve warm over couscous, quinoa, or rice, and top with toasted almonds or pine nuts for a nutty crunch.
Notes & Tips
For deeper flavor: Add a pinch of saffron or a drizzle of pomegranate molasses before serving.
Make it creamy: Stir in a spoonful of Greek yogurt or coconut milk before serving for a velvety texture.
Add greens: Stir in a handful of baby spinach at the end for extra nutrients.
Meal prep: Tastes even better the next day as flavors meld together overnight.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
Yes — use 3–4 medium ripe tomatoes, chopped, and add 2 tbsp extra broth or water.
Q: Can I freeze this dish?
Absolutely! It freezes well for up to 3 months. Thaw and reheat gently before serving.
Q: Can I add protein?
Yes — add cooked chicken, lamb, or tofu if desired, but it’s delicious and filling as-is.
Nutritional Information
Calories: 380
Protein: 13g
Fat: 13g
Carbohydrates: 55g
Fiber: 10g
Sugar: 12g