After a busy day, I like turning to dishes that don’t require too much hands-on time but still feel warming and flavorful. This Moroccan chickpea and carrot tagine fits the bill—it’s simple, comforting, and has a bit of a bright kick from the lemon zest.
The Story Behind This Recipe
This tagine is one of those dishes that feels just right when the season starts to cool down but you don’t want something heavy. I usually make it in a regular pot since I don’t own a traditional tagine, and it works just fine. Carrots and chickpeas hold up well with the spices, and they soak up all the color and fragrance.
One thing I appreciate about making tagines at home is how flexible the ingredients can be. I sometimes swap carrots for sweet potatoes or add a handful of raisins toward the end for a touch of sweetness. It’s a meal that’s easy to adapt depending on what you have on hand.
I usually serve this with couscous or simple flatbreads, which is how my family likes dipping up the sauce. It’s also just as good cold the next day, so make extra if you’re meal prepping. The lemon zest on top really brightens the dish and balances out the earthiness of the spices.
I remember sharing this on a chilly evening with a friend, and she was pleasantly surprised at how simple it was but felt like more than just a stew. It’s definitely become one of those dishes I fall back on when comfort and ease are what I’m after.
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, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 large carrots, sliced into 1/2-inch pieces
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 1/2 cups vegetable broth
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Step 1. Heat olive oil in a large pot over medium heat.
- Step 2. Add onion and cook until translucent, about 5 minutes.
- Step 3. Stir in garlic, cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Step 4. Add sliced carrots, chickpeas, and vegetable broth. Bring to a simmer.
- Step 5. Cover and cook for 25-30 minutes, or until carrots are tender.
- Step 6. Stir in lemon juice and season with salt and black pepper.
- Step 7. Serve sprinkled with lemon zest and fresh cilantro or parsley.
Tips for Success
- If you like your carrots a bit firmer, reduce the cooking time by a few minutes.
- Using fresh lemon zest instead of just juice adds a brighter flavor.
- Leftovers keep well refrigerated for 3-4 days and can be gently reheated.
Variations & Substitutions
- Add diced sweet potatoes or squash along with the carrots for more variety.
- Stir in a handful of chopped dried apricots or raisins at the end for a touch of sweetness.
- For some added protein, toss in cubed cooked chicken or lamb if you’re not vegetarian.
