This Moroccan Chickpea and Carrot Tagine is a hearty, warming dish perfect for cozy nights.
Rich in plant-based protein and vibrant vegetables, it's an easy vegan stew simmered with classic Moroccan spices.
Made in one pot, this recipe highlights tender chickpeas and sweet carrots infused with cumin, coriander, and cinnamon.
Why You’ll Love This Recipe
- The combination of cumin, coriander, and cinnamon creates a fragrant and authentic Moroccan flavor profile.
- Using canned chickpeas saves prep time while still offering a rich texture and protein content.
- Simmering the stew allows the flavors to meld beautifully, giving a comforting depth to the dish.
Moroccan Chickpea and Carrot Tagine
A warming, vegan one-pot stew featuring chickpeas and carrots simmered with cumin, coriander, and cinnamon for an authentic Moroccan flavor.
- Prep time
- 10 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 large carrots, peeled and sliced into 1/4-inch rounds (about 2 cups/240 g)
- 1 (15-ounce) can chickpeas, drained and rinsed (425 g)
- 1 (14-ounce) can diced tomatoes with juice (400 g)
- 1 cup vegetable broth (240 ml)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- Cooked couscous or rice, to serve (optional)
Instructions
- Prepare the base and spices Heat the olive oil in a large saucepan or tagine over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
- Add vegetables and liquids Add the sliced carrots, chickpeas, diced tomatoes with their juice, and vegetable broth. Stir well to combine. Season with salt and pepper.
- Simmer the tagine Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer gently for 30 minutes or until the carrots are tender and the flavors have melded.
- Finish and serve Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley and serve hot with couscous or rice if desired.
Helpful Tips
- Use low sodium vegetable broth to control salt levels.
- For extra depth, toast the spices in the dry pan for 1-2 minutes before adding the oil and onion.
- Leftovers keep well refrigerated and taste even better the next day as flavors develop.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours before refrigerating in an airtight container.
Store in the refrigerator for up to 4 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This dish is freezer-friendly; freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, but soak and cook the dried chickpeas separately until tender before adding to the tagine, as canned chickpeas cook faster.
Is this dish gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Serve with gluten-free grains or on their own.
Can I add other vegetables to the tagine?
Absolutely, vegetables like zucchini, eggplant, or bell peppers can be added for extra flavor and nutrition.
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