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Chickpea Vegetable Tagine Recipe

Chickpea Vegetable Tagine Recipe

This Chickpea Vegetable Tagine is a hearty Moroccan-inspired stew filled with tender vegetables, chickpeas, warm spices, and naturally sweet dried fruit. Slow simmered in a rich tomato broth, it's comforting, nourishing, and perfect served over fluffy couscous or rice for an easy one-pot dinner.
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Course: Main Course
Cuisine: Moroccan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Anne Carter
Servings: 6

Equipment

Ingredients

For the Tagine

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 4 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ras el hanout
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes
  • 2½ cups vegetable broth
  • 2 cups butternut squash peeled and cubed
  • 2 medium carrots sliced
  • 2 15-ounce cans chickpeas, drained and rinsed
  • ½ cup chopped dried apricots or Medjool dates
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup chopped fresh parsley or cilantro

For Serving

  • Cooked couscous or fluffy rice
  • Fresh parsley or cilantro
  • Toasted sliced almonds optional
  • Lemon wedges

Instructions

  • Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes until softened.
    Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes until softened
  • Stir in the bell pepper, garlic, and fresh ginger. Cook for another 2 minutes until fragrant.
    Stir in the bell pepper, garlic, and fresh ginger. Cook for another 2 minutes until fragrant
  • Add the ras el hanout, cumin, coriander, cinnamon, turmeric, cayenne, and tomato paste. Stir constantly for about 1 minute to toast the spices and deepen their flavor.
    Add the ras el hanout, cumin, coriander, cinnamon, turmeric, cayenne, and tomato paste
  • Pour in the diced tomatoes and vegetable broth, scraping the bottom of the pot to loosen any browned bits.
    Pour in the diced tomatoes and vegetable broth, scraping the bottom of the pot to loosen any browned bits
  • Add the butternut squash, carrots, chickpeas, dried apricots, bay leaves, salt, and black pepper. Stir everything together until well combined.
    Add the butternut squash, carrots, chickpeas, dried apricots, bay leaves, salt, and black pepper
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 35 to 40 minutes, stirring occasionally, until the vegetables are fork tender and the broth has thickened slightly.
  • Remove the bay leaves and stir in the lemon zest, lemon juice, and chopped parsley.
    Remove the bay leaves and stir in the lemon zest, lemon juice, and chopped parsley
  • Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
  • Serve hot over couscous or rice and garnish with extra parsley, toasted almonds, and fresh lemon wedges.
    Serve Chickpea Vegetable Tagine

Notes

  • Ras el hanout gives the tagine its signature Moroccan flavor, but a blend of cumin, paprika, coriander, cinnamon, and turmeric also works well.
  • Dates create a richer sweetness, while dried apricots add a bright, fruity flavor.
  • Sweet potatoes, zucchini, cauliflower, or eggplant are excellent substitutes for butternut squash.
  • The stew thickens as it rests and tastes even better the following day.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 3 months and thaw overnight before reheating.
Keyword Chickpea Vegetable Tagine