Simple Hearty Moroccan Chickpea Tagine for Cozy Nights

After a long day, I like a meal that’s both filling and low-effort. This Moroccan chickpea tagine fits the bill, with cozy spices and easy ingredients.

The Story Behind This Recipe

Moroccan cuisine has always fascinated me with its balance of spices and simple ingredients turned extraordinary. This chickpea tagine is a staple when I want something warm without too much fuss. Using canned chickpeas and a handful of vegetables keeps the prep quick, but the flavors develop beautifully as it simmers.

I often make this dish on evenings when plans fall through or when the weather turns chilly. The mix of cinnamon, cumin, and paprika in this recipe gives it a subtle warmth that’s soothing after a busy day. Serving it with couscous or crusty bread is my go-to since it soaks up the sauce perfectly.

One thing I’ve learned is low and slow makes a difference here. Giving the spices time to bloom in the sauce deepens the flavor without needing fancy ingredients. Also, it stores well in the fridge, so leftovers are just as good if not better the next day. It’s become an easy, reliable go-to when I want something comforting but not complicated.

Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• Salt and black pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Step 1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Step 2. Add chopped onion and cook until softened, about 5 minutes.
3. Step 3. Stir in minced garlic, diced carrot, and bell pepper. Cook another 4-5 minutes until vegetables start to soften.
4. Step 4. Add cumin, paprika, cinnamon, and cayenne pepper if using. Stir and cook for 1 minute until fragrant.
5. Step 5. Pour in diced tomatoes with their juice, chickpeas, and vegetable broth. Stir to combine.
6. Step 6. Bring the mixture to a simmer, reduce heat to low, and cover partially.
7. Step 7. Let cook gently for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
8. Step 8. Season with salt and black pepper to taste.
9. Step 9. Garnish with chopped cilantro or parsley before serving.

Tips for Success

• If you want a thicker sauce, remove the lid during the last 10 minutes to allow some liquid to evaporate.
• Feel free to add other veggies like zucchini or eggplant if you have them on hand.
• Use fresh spices whenever possible for the best flavor, but ground spices from the shelf work well too.

Variations & Substitutions

• Add a handful of chopped dried apricots or raisins for a touch of sweetness.
• Stir in cooked quinoa or couscous just before serving to make it a fuller meal.
• Top with a dollop of plain yogurt or a splash of lemon juice for some brightness.