There’s something really comforting about a slow-simmered tagine, even when it’s made in a regular pot at home. I love how the spices gently fill the kitchen while the chickpeas and carrots get soft and flavorful. It’s a cozy dish that’s easy to throw together and doesn’t demand a ton of attention.
The Story Behind This Recipe
I first stumbled upon this style of cooking on a trip to Morocco years ago, where tagines are everywhere and the spices tell stories with every bite. Since then, I’ve adapted the idea to fit my pantry and schedule. Using canned chickpeas keeps it quick, and carrots soften just enough to add a natural sweetness that balances the earthy spices.
Usually, I make this on a quiet evening when I want something warm but not complicated. It’s great with some crusty bread or couscous, and leftovers actually taste even better the next day after the flavors have had more time to mingle.
One little habit I have is stirring it gently every now and then as it simmers. It helps the spices settle into the sauce and avoids the bottom sticking if your pot isn’t heavy-duty. Once it’s done, I often sprinkle a little fresh parsley or cilantro on top—just enough to brighten it up without taking away from its rustic charm.
Friends who have tried it often say it’s surprising how a few simple ingredients combine into something so satisfying. If you want a no-fuss vegetarian meal that tastes cozy and thoughtful without hours in the kitchen, this tagine might just be your new go-to.
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 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 large carrots, peeled and sliced into thick rounds
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth or water
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Step 1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Step 2. Stir in garlic and cook for another minute until fragrant.
- Step 3. Add the cumin, coriander, cinnamon, turmeric, ginger, smoked paprika, and cayenne pepper (if using). Cook, stirring, for 1-2 minutes to toast the spices gently.
- Step 4. Add the sliced carrots, chickpeas, crushed tomatoes, and vegetable broth. Stir well to combine.
- Step 5. Bring the mixture to a simmer, then reduce heat to low. Cover and let cook gently for about 30 minutes, stirring occasionally, until carrots are tender and flavors meld.
- Step 6. Season with salt and black pepper to taste.
- Step 7. Serve hot, garnished with fresh parsley or cilantro.
Tips for Success
- If you don’t have all the ground spices listed, a Moroccan spice blend or ras el hanout can be a handy shortcut.
- For a heartier meal, stir in some cooked couscous or serve with warm flatbread to soak up the sauce.
- To make this vegan-friendly, just use vegetable broth and avoid any toppings with dairy.
- If your carrots are very thick, slice them a bit thinner so they cook through in the simmer time.
Variations & Substitutions
- Add chopped dried apricots or raisins for a touch of sweetness.
- Include roasted eggplant or zucchini for extra vegetable variety.
- Swap chickpeas for cooked lentils if you want a different texture.
- Stir in a handful of chopped spinach or kale near the end for added greens.
