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Chickpea Vegetable Tagine

This hearty chickpea vegetable tagine is a slow-simmered dish that combines earthy spices, tender vegetables, and hearty chickpeas. The dish develops a rich, saucy texture with vibrant flavors, finished with bright lemon and salty olives. It’s a comforting, soulful meal perfect for cozy weekends.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 2 large carrots sliced thick
  • 2 medium ripe tomatoes diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth preferably homemade or good quality store-bought
  • 0.5 cup pitted olives sliced
  • 1 piece preserved lemon chopped
  • 2 teaspoons olive oil

Equipment

  • Heavy-bottomed pot or traditional tagine
  • Sharp knife & cutting board
  • Measuring spoons & cups
  • Wooden spoon

Method
 

  1. Heat your heavy-bottomed pot over medium heat and add olive oil, listening for a gentle sizzle.
  2. Add chopped onions to the pot and sauté until they become translucent and soft, about 5 minutes, filling the kitchen with a sweet aroma.
  3. Stir in minced garlic along with cumin, cinnamon, and smoked paprika, cooking for about 1 minute until fragrant and warm, filling the air with smoky, lemony scents.
  4. Add the sliced carrots and diced tomatoes to the pot, stirring to coat them with the spices, then cook for 10 minutes until the tomatoes break down and the mixture thickens slightly.
  5. Pour in the drained chickpeas and vegetable broth, stirring gently to combine everything evenly, then bring the mixture to a gentle simmer.
  6. Lower the heat, cover the pot, and let everything cook gently for about 25-30 minutes, stirring occasionally and watching for a thick, saucy consistency that coats the vegetables.
  7. Near the end of cooking, stir in sliced olives and chopped preserved lemon, allowing their flavors to meld into the sauce for about 5 minutes.
  8. Remove the pot from heat and let the stew rest uncovered for 10 minutes, allowing flavors to deepen and the sauce to thicken slightly.
  9. Scoop the warm chickpea vegetable tagine into bowls, spooning generous amounts of sauce over the tender vegetables and chickpeas.

Notes

Serve with crusty bread or over couscous for a complete meal. Adjust seasoning with salt or lemon juice to taste before serving.