After a busy day, I like something that feels cozy but doesn’t need much fuss. This chickpea and carrot tagine fits that bill with its simple ingredients and gentle spices.
The Story Behind This Recipe
I first tried a tagine on a trip to Marrakech years ago, and while the traditional slow-cooked versions are fantastic, they’re not always practical to make at home during a hectic week. That’s why I adapted this chickpea and carrot tagine to come together in less than an hour, capturing the essence without the wait.
This dish is a great way to bring Moroccan flavors into your kitchen without needing a special tagine pot. A regular sauté pan works fine, and you can simmer away while tackling other chores. The carrots add a subtle sweetness that balances the tanginess from the tomatoes and preserved lemon, making it bright and satisfying.
I like to serve this over couscous or with warm flatbreads for dipping. It’s filling and wholesome but light enough if you want something that holds up well as leftovers too. Plus, it’s vegetarian and naturally gluten-free, which makes it a nice option when cooking for a crowd with different dietary preferences.
One small habit I’ve developed is chopping the carrots and prepping the spices while the onion softens. It turns the cooking process into a kind of easy rhythm, letting the aromas build gradually in the kitchen. The smell of cumin and coriander warming up always feels like a little comfort, especially on a cooler evening.
Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1 14-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 3 large carrots, sliced into rounds
- 1 preserved lemon, rinsed and diced (or 1 tablespoon lemon juice)
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped for garnish
Instructions
- Step 1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes.
- Step 2. Stir in minced garlic, cumin, coriander, cinnamon, and smoked paprika. Cook for another minute until fragrant.
- Step 3. Add the diced tomatoes, chickpeas, sliced carrots, preserved lemon, and vegetable broth. Stir to combine.
- Step 4. Bring the mixture to a simmer, then reduce the heat to low and cover partially. Cook for 25-30 minutes, stirring occasionally, until carrots are tender.
- Step 5. Season with salt and pepper to taste. If the mixture is too thick, add a bit more broth or water to reach your desired consistency.
- Step 6. Serve hot, garnished with chopped cilantro or parsley, alongside couscous or flatbread if desired.
Tips for Success
- If you don’t have preserved lemon, a tablespoon of fresh lemon juice added at the end brightens the dish nicely.
- Use fresh spices whenever possible for more vibrant flavor.
- This tagine reheats well and tastes even better the next day after the flavors meld.
Variations & Substitutions
- Add diced sweet potatoes or butternut squash for a bit of extra sweetness and texture.
- Stir in a handful of chopped spinach or kale during the last 5 minutes of cooking for added greens.
- Top with toasted almonds or pine nuts for a bit of crunch.
