Go Back
To make Moroccan Spiced Chickpea Tagine, gather these items: - 2 cups canned chickpeas, drained and rinsed - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 large carrot, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 1 cup vegetable broth - 2 tablespoons olive oil - 1 tablespoon ras el hanout spice blend - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Toasted almonds, for topping You can swap ingredients based on what you have. Try these: - Use dried chickpeas instead of canned ones. Just soak and cook them first. - Any onion works, but red or yellow is best for sweetness. - Replace the carrot with sweet potato or butternut squash for a twist. - Use any bell pepper color, or skip it if you don’t have one. - If you lack zucchini, try eggplant or green beans instead. - For broth, water works too, but broth adds more flavor. Ras el hanout is key to this dish. It is a spice blend from Morocco. Each mix varies but often includes: - Coriander - Cumin - Cinnamon - Ginger This blend brings warmth and depth to the tagine. It makes the dish taste rich and complex. If you can’t find it, mix equal parts cumin and coriander. Add a pinch of cinnamon and ginger for a similar flavor. Trust me, this spice makes your meal special! {{ingredient_image_1}} To make Moroccan Spiced Chickpea Tagine, start by gathering your ingredients. You will need canned chickpeas, onion, garlic, carrot, red bell pepper, zucchini, diced tomatoes, vegetable broth, olive oil, and spices. 1. Heat the olive oil in a large tagine or pot over medium heat. 2. Add the chopped onion and cook until it turns soft, about 5 minutes. 3. Mix in the minced garlic, ras el hanout, cumin, smoked paprika, salt, and pepper. Cook for a minute until the spices smell good. 4. Toss in the diced carrot and bell pepper, stirring well. Cook for 5 minutes until they start to get soft. 5. Now add the zucchini and stir. Cook for another 3-4 minutes. 6. Pour in the diced tomatoes and vegetable broth, then mix in the chickpeas. Stir everything well. 7. Bring the mixture to a gentle simmer. Lower the heat, cover, and cook for 25-30 minutes. This helps the flavors blend and the veggies get tender. 8. Taste your dish and adjust the seasoning if needed. If you like a thicker sauce, uncover and cook for a few more minutes. 9. Serve hot, adding fresh cilantro or parsley on top and sprinkle with toasted almonds for crunch. Cooking in a tagine is different from using a regular pot. Tagines are designed to trap steam. This keeps the food moist and tender. - Heat Control: Use low heat to avoid burning. Tagines retain heat well. - Layering: Start with hard veggies like carrots, then add softer ones later. - Moisture: Add less liquid than in a pot. The tagine will keep things juicy. If you don’t have a tagine, a heavy pot works too. Just make sure to stir more often to prevent sticking. - Stage 1: Onions turning soft and translucent. - Stage 2: Spices mixed in, creating a fragrant base. - Stage 3: Veggies starting to soften after a few minutes of cooking. - Stage 4: Mixture bubbling gently as it simmers, with colorful veggies and chickpeas. - Stage 5: Finished dish, vibrant and ready to serve, garnished with herbs and nuts. Following these steps will help you create a dish full of flavor and warmth. Enjoy the process! To boost the flavor of your Moroccan spiced chickpea tagine, use fresh herbs. Fresh cilantro or parsley adds a nice touch. You can also toast your almonds before adding them. This brings out their nutty taste. Another great idea is to add a squeeze of lemon juice before serving. This brightens the dish and adds freshness. A common mistake is not cooking the spices long enough. Always let them cook until fragrant. This helps develop their full flavor. Also, avoid overcooking the vegetables. You want them tender, not mushy. Lastly, don’t forget to taste as you go. Adjust the salt and pepper to your preference. This tagine pairs well with warm bread or couscous. You can serve it over rice for a hearty meal. For drinks, consider a light white wine or mint tea. Garnishing with extra herbs and nuts makes the dish look appealing. Enjoy the colors and textures of your meal! Pro Tips Fresh Spices: Always use fresh spices for the best flavor. If your spices are older than six months, consider replacing them to enhance the dish's aroma and taste. Chickpea Variations: For a different texture, try using dried chickpeas instead of canned. Soak them overnight and cook them until tender before adding them to the tagine. Vegetable Choices: Feel free to customize the vegetables based on what's in season or your personal preference. Eggplant, sweet potatoes, or spinach can all be great additions. Serving Suggestions: This tagine is perfect served over couscous or with crusty bread to soak up the delicious sauce. Garnish with a squeeze of lemon for added brightness. {{image_2}} You can add meat or tofu to the Moroccan spiced chickpea tagine. Chicken thighs work great. They add rich flavor and tender texture. If you want a beef option, use lamb or ground beef. Simply brown the meat before adding the vegetables. For a plant-based choice, use firm tofu. Cube the tofu and sauté it until golden. Then, add it to the dish along with the chickpeas. This tagine is already vegetarian, and you can easily make it vegan. Just skip any dairy toppings, like yogurt. Use plant-based broth to keep it vegan-friendly. You can also add more vegetables, like spinach or sweet potatoes. These additions boost nutrition and flavor. Feel free to customize the tagine with seasonal vegetables. In spring, add asparagus or peas. In summer, zucchini and bell peppers shine. Autumn calls for hearty root vegetables like carrots and parsnips. Winter is perfect for squash or kale. Adjust the cooking time based on the vegetables you choose. Remember, the key is to keep the veggies tender but not mushy. To keep your Moroccan spiced chickpea tagine fresh, store it in an airtight container. Let it cool to room temperature first. This way, you avoid steam build-up, which can make your dish soggy. Place the container in the fridge. It will stay good for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. To freeze the tagine, use freezer-safe containers. Portion it into single servings for easy meals later. Make sure to leave some space at the top of each container. The liquid will expand when frozen. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a pot over medium heat. Stir occasionally until it’s hot. You can also use a microwave, but be careful not to overheat it. When stored properly, your tagine can last up to 3 to 4 days in the fridge. If you freeze it, it can last up to 3 months. For the best taste and texture, try to eat it within a month. After that, the flavors may not be as vibrant. Always check for any signs of spoilage before eating. Enjoy your delicious leftovers! Moroccan Spiced Chickpea Tagine is a warm, hearty dish. It features chickpeas, veggies, and spices. The main spice blend is called ras el hanout. This blend gives the dish a unique taste. You cook it slowly to let the flavors mix well. It’s colorful and full of good nutrients. Yes, you can make this dish ahead of time. It tastes even better when warmed up later. Just store it in an airtight container in the fridge. The flavors deepen as it sits. When you’re ready to eat, reheat it on the stove or in the microwave. You can serve this tagine with many sides. Here are some great options: - Couscous - Rice - Flatbread - Salad - Yogurt Each of these pairs well with the spices in the tagine. They add a nice contrast to the dish. Yes, this recipe is perfect for meal prep. It keeps well in the fridge for a few days. The chickpeas and veggies stay fresh. You can portion it into containers for easy lunches or dinners. It’s a healthy choice for your weekly meals. In this blog post, we explored the ingredients, cooking steps, and variations for Moroccan Spiced Chickpea Tagine. You learned about the importance of spices like Ras el Hanout and how to use different pots. We also covered tips for flavor and common mistakes. Remember, customizing this dish with your favorite proteins or veggies can enhance it. Finally, proper storage ensures it stays fresh. With these insights, you can create a delicious tagine any time you want. Enjoy cooking this flavorful dish!

Moroccan Spiced Chickpea Tagine

A flavorful and hearty tagine made with chickpeas and a variety of vegetables, spiced with traditional Moroccan spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups canned chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 large red bell pepper, diced
  • 1 large zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon ras el hanout spice blend
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley
  • for topping toasted almonds

Instructions
 

  • In a large tagine or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, ras el hanout, cumin, smoked paprika, salt, and pepper, cooking for another minute until fragrant.
  • Add the diced carrot and bell pepper to the pot, stirring to combine. Cook for about 5 minutes until the vegetables start to soften.
  • Next, add the zucchini and cook for an additional 3-4 minutes, stirring occasionally.
  • Pour in the can of diced tomatoes (with juices) and the vegetable broth, then add the chickpeas to the mixture. Stir well to combine all the ingredients.
  • Bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 25-30 minutes, allowing the flavors to meld and the vegetables to become tender.
  • Taste and adjust seasoning if needed. If you prefer a thicker sauce, uncover and cook for a few more minutes.
  • Serve hot, garnished with fresh cilantro or parsley and topped with toasted almonds for an added crunch.

Notes

Serve with crusty bread or over couscous for a complete meal.
Keyword chickpeas, Moroccan, spices, tagine, vegetarian