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Moroccan Vegetable and Chickpea Tagine Recipe

Vegetable and Chickpea Tagine Recipe

Delicious and nutritious, the Moroccan Vegetable and Chickpea Tagine recipe is a staple of Moroccan cuisine.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 50 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: Vegetable and Chickpea Tagine Recipe
Servings: 8 People
Calories: 196 kcal
Moroccan Vegetable and Chickpea Tagine Recipe

Equipment

  • large pot or tagine
  • Cutting board
  • knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • 2 cups vegetable broth
  • 2 tbsp tomato paste
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 medium eggplant, chopped
  • 1 red bell pepper, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • salt and pepper, to taste
  • fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

  • Heat the olive oil in a large pot or tagine over medium-high heat.
  • Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
  • Add the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper (if using), and stir to combine.
  • Add the vegetable broth and tomato paste, and stir to combine.
  • Add the chopped carrots, potatoes, eggplant, and red bell pepper, and stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low, cover the pot or tagine, and let it cook for 30-40 minutes, stirring occasionally, until the vegetables are tender.
  • Add the drained and rinsed chickpeas, and stir to combine. Let it cook for another 5-10 minutes until the chickpeas are heated through.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with chopped fresh cilantro or parsley (if desired).

Notes

Tips and Tricks

 
To save time, chop the vegetables the night before and store them in an airtight
container in the refrigerator until ready to use.
Make a double batch of the recipe and freeze the leftovers in individual portions for easy meal prep.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 391mg | Potassium: 764mg | Fiber: 9g | Sugar: 8g
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