This Moroccan chickpea and carrot tagine is one of those dishes that feels warming and homey without much fuss. Simmered with classic spices and a touch of tomato, it’s a comforting vegetarian main that comes together in a single pot. It’s perfect when you want something nourishing but don’t want to spend hours in the kitchen.
The Story Behind This Recipe
I first made this tagine on a chilly evening when I was craving something earthy and fragrant but didn’t have time for a complicated meal. The spices lend just enough warmth without overwhelming, and the carrots get beautifully soft while still holding their shape. Chickpeas add a gentle, nutty texture that makes it filling.
I like to serve it with couscous or crusty bread to soak up the sauce. Leftovers taste even better the next day once the flavors have melded. It’s become one of those dishes I turn to when I want easy comfort food that’s also a little different from my usual lineup.
One kitchen habit that helps speed up making this dish is prepping the vegetables and spices the night before. It saves a little time in the evening and makes the whole cooking experience more relaxed. Plus, the smell that fills the kitchen while it simmers is inviting, and somehow makes the room feel cozier.
Friends who’ve tried it tend to be surprised at how simple the ingredients are but how satisfying the dish turns out. It’s a great one to make when you’re cooking for vegetarians or if you want a meatless meal that still feels substantial.
Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 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 for garnish
Instructions
- Step 1. Heat olive oil in a large skillet or saucepan over medium heat.
- Step 2. Add chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Step 3. Stir in garlic and spices (cumin, coriander, cinnamon, ginger, cayenne if using) and cook for 1-2 minutes until fragrant.
- Step 4. Add carrot chunks and toss to coat in the spices and oil.
- Step 5. Pour in the diced tomatoes, vegetable broth, and chickpeas. Stir to combine.
- Step 6. Bring the mixture to a simmer, reduce heat to low, cover, and cook for about 30 minutes or until carrots are tender.
- Step 7. Season with salt and pepper to taste.
- Step 8. Serve hot, garnished with fresh cilantro or parsley.
Tips for Success
- If you don’t have all the spices, a pre-made Moroccan or North African spice blend can work too.
- Use dried chickpeas soaked overnight and cooked if you prefer, just adjust the cooking time.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove or in the microwave.
- For a bit of extra texture, consider adding chopped toasted almonds or pine nuts just before serving.
Variations & Substitutions
- Swap carrots for sweet potatoes or butternut squash for a different sweetness.
- Add some chopped greens like spinach or kale near the end of cooking for more color and nutrients.
- Toss in some raisins or chopped dried apricots for a touch of natural sweetness.
- For a heartier meal, stir in some cooked couscous or quinoa before serving.
