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Moroccan Chickpea Tagine

Morrocan Chickpea Tagine -A fragrant vegan stew simmered with chickpeas, tomatoes, apricots, and warm Moroccan spices like cumin, cinnamon, and paprika. Traditionally cooked in a clay tagine pot, it delivers a perfect balance of sweet and savory flavors. This comforting dish is rich in plant protein and fiber — ideal for health-focused audiences and perfect with couscous or flatbread
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: moroccan, West African
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp cinnamon
  • 2 cups 400 g cooked chickpeas
  • 1 cup 240 ml tomato puree
  • ½ cup 80 g diced carrots
  • ½ cup 80 g diced zucchini
  • ¼ cup 40 g chopped dried apricots
  • 1 cup 240 ml vegetable stock
  • Salt & pepper to taste
  • Fresh coriander for garnish

Equipment

  • Large pot, Tagine
  • Steering spoon
  • chopping board
  • knifes

Method
 

  1. Heat olive oil in a deep pan. Add onions and garlic; sauté until golden.
  2. Stir in cumin, paprika, and cinnamon; cook 30 seconds.
  3. Add chickpeas, carrots, zucchini, tomato puree, apricots, and stock.
  4. Simmer 25–30 mins until vegetables are soft and sauce thickens.
  5. Season and serve hot with couscous, rice, or naan.

Notes

⚖️ Nutrition (per serving)
390 kcal | Protein 15 g | Carbs 52 g | Fat 12 g | Fiber 11 g
💡 Notes
Replace apricots with raisins for a milder sweetness.
Add a dash of harissa for extra heat.
🧊 Storage
Refrigerate up to 4 days; flavors intensify overnight.