Simple Flavorful Moroccan Chickpea and Carrot Tagine

I love how a tagine can bring so much warmth and flavor with just a handful of ingredients. This Moroccan chickpea and carrot tagine is a straightforward dish that’s cozy without fuss. It simmers gently and mixes earthy spices with naturally sweet carrots and hearty chickpeas.

The Story Behind This Recipe

The first time I tried this kind of tagine was at a friend’s house who had just returned from a trip to Morocco. The smell of cumin and cinnamon filling the kitchen made me realize I wanted to bring some of those flavors into my own cooking.

I often make this when I want something comforting but not heavy. The chickpeas keep it filling, and the carrots soften until they’re lusciously tender. It’s the kind of dish that feels like a slow hug on a plate.

What’s nice is it doesn’t require a traditional tagine pot — a simple deep skillet or saucepan works perfectly fine. I usually serve it with some warm crusty bread or fluffy couscous to soak up the juices.

Over time, I found it’s one of those recipes where the leftovers actually taste even better the next day. The spices have more time to mingle, making each bite a little richer. Plus, it’s pretty forgiving if you want to throw in other veggies you have on hand.

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

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 large carrots, peeled and cut into chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth or water
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped for garnish
• Juice of half a lemon

Instructions

1. Step 1. Heat olive oil in a large deep skillet or saucepan over medium heat.
2. Step 2. Add chopped onion and cook until soft and translucent, about 5 minutes.
3. Step 3. Stir in the minced garlic, cumin, coriander, cinnamon, paprika, and cayenne pepper; cook for 1 minute until fragrant.
4. Step 4. Add the carrot chunks and toss them in the spices for a minute.
5. Step 5. Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine well.
6. Step 6. Bring the mixture to a gentle simmer. Cover and cook for about 30 minutes, or until carrots are tender.
7. Step 7. Season with salt and pepper to taste, then squeeze in the lemon juice.
8. Step 8. Garnish with chopped cilantro or parsley before serving.

Tips for Success

• If you prefer a thicker sauce, uncover the tagine for the last 10 minutes of cooking to let some liquid evaporate.
• Use fresh lemon juice at the end to brighten flavors without overpowering the spices.
• If you don’t have all the spices listed, a Moroccan spice blend or ras el hanout works well too.

Variations & Substitutions

• Add diced potatoes or sweet potatoes for a heartier tagine.
• Include cooked dried apricots or raisins during the simmer for a touch of sweetness.
• Serve over couscous, quinoa, or even rice for a complete meal.