Main CourseDinner

Moroccan Tagine with Vegetables and Chickpeas

Name: Moroccan Tagine with Vegetables and Chickpeas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1 tsp cumin ground; 1 tsp coriander ground; 0.5 tsp turmeric ground; 0.5 tsp paprika smoked; 0.25 tsp cinnamon ground; 4 cup vegetable broth; 400 g diced tomato canned; 400 g chickpea canned, rinsed and drained; 1 pcs sweet potato peeled and cubed; 2 pcs carrot peeled and sliced; 1 pcs zucchini cut into half-moons; 0.25 cup dried apricot chopped; 0.5 pcs lemon juiced; 0.25 cup fresh cilantro chopped; 1 tsp salt; 0.5 tsp black pepper ground

This hearty vegan tagine is packed with aromatic spices, tender vegetables, and protein-rich chickpeas. It's a comforting and flavorful one-pot meal inspired by traditional Moroccan cuisine, perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 351 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspginger, grated
1 tspcumin, ground
1 tspcoriander, ground
0.5 tspturmeric, ground
0.5 tsppaprika, smoked
0.25 tspcinnamon, ground
4 cupvegetable broth
400 gdiced tomato, canned
400 gchickpea, canned, rinsed and drained
1 pcssweet potato, peeled and cubed
2 pcscarrot, peeled and sliced
1 pcszucchini, cut into half-moons
0.25 cupdried apricot, chopped
0.5 pcslemon, juiced
1 tspsalt
0.5 tspblack pepper, ground

garnish

0.25 cupfresh cilantro, chopped

Equipment

measuring cups · measuring spoons · large pot · dutch oven · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 5-7 minutes.
About 6 min
3
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
4
Add the cumin, coriander, turmeric, paprika, and cinnamon, stirring constantly for about 30 seconds to toast the spices.
About 1 min
Cook’s note: Toasting spices briefly enhances their flavor.
5
Pour in the vegetable broth and diced tomatoes, then add the chickpeas, sweet potato, carrots, and dried apricots.
About 2 min
6
Season with salt and black pepper.
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes and carrots are tender.
About 25 min
8
Add the zucchini and continue to simmer, covered, for another 10 minutes, until the zucchini is tender-crisp.
About 10 min
Cook’s note: Adding zucchini later prevents it from becoming mushy.
9
Stir in the lemon juice.
10
Taste and adjust seasonings as needed.
11
Serve hot, garnished with fresh cilantro.
Cook’s note: This tagine is excellent served with couscous or rice.

Per serving

Nutrition

72%Score

Calories: 350.8kcal
Protein: 12g
Carbs: 56.9g
Fat: 10.6g
Fibre: 12.7g
Sugar: 19.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tagine in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.