This Moroccan chickpea and carrot tagine is an easy, no-fuss dinner you can make anytime. It simmers gently with warm spices to bring out earthy, deep flavors. Serve it with couscous or crusty bread for a satisfying meal.
The Story Behind This Recipe
Tagines are known for their slow-cooked, aromatic dishes, but you don’t need a fancy pot or hours of time to enjoy their flavors. This version uses canned chickpeas and fresh carrots to keep things simple and speedy.
I like to make this when the weather turns a bit chilly, as the warm cumin, coriander, and cinnamon feel comforting without being heavy. The carrots soften just enough to add a subtle sweetness that balances the spices.
It’s a dish that often leads to extra helpings at our table. I usually double the recipe because leftovers taste better the next day, and it’s easy to reheat.
What I appreciate most is that it’s a mostly hands-off dish. After sautéing the aromatics and spices, you just add the chickpeas and carrots and let it simmer gently. It fits nicely into a busy weeknight meal rotation, especially when paired with something simple on the side.
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
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth or water
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Step 1. Heat olive oil in a large skillet or heavy-bottomed pot over medium heat.
- Step 2. Add chopped onion and sauté until softened and translucent, about 5 minutes.
- Step 3. Stir in garlic, cumin, coriander, cinnamon, and cayenne (if using), and cook for about 1 minute until fragrant.
- Step 4. Add carrots, chickpeas, diced tomatoes with their juice, and vegetable broth. Stir to combine.
- Step 5. Bring the mixture to a simmer, then reduce heat to low. Cover and cook gently for 25-30 minutes, or until carrots are tender.
- Step 6. Season with salt and pepper to taste.
- Step 7. Serve warm, garnished with chopped cilantro or parsley.
Tips for Success
- If you don’t have all the spices, just use what you have—cumin and cinnamon alone still give good flavor.
- For a creamier texture, mash a few chickpeas before adding them back to the pot.
- This dish tastes great the next day, as the flavors meld nicely after resting.
Variations & Substitutions
- Add diced sweet potatoes along with carrots for more variety.
- Include chopped tomatoes instead of canned for a fresher taste if in season.
- Top with toasted almonds or pine nuts for a bit of crunch.
