Moroccan Carrot and Chickpea Tagine
Infused with the warm, aromatic spices of North Africa, this Moroccan Carrot and Chickpea Tagine is a vibrant, vegetarian one-pot dish that’s as comforting as it is flavorful. Perfectly tender carrots are simmered in a fragrant medley of cumin, cinnamon, turmeric, and paprika, complemented by the tangy sweetness of tomatoes and a hint of honey or maple syrup for a vegan twist. Protein-packed chickpeas and a touch of harissa paste add depth, while a bright squeeze of lemon juice and fresh cilantro bring a refreshing balance. This hearty tagine comes together in under an hour and shines when paired with fluffy couscous or crusty bread for a wholesome and satisfying meal. Ideal for weeknight dinners or special occasions, this recipe offers customizable garnishes like almonds or raisins for an added layer of texture and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 6 medium carrots
- 15 ounces canned chickpeas
- 14 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon harissa paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small lemon
- 0.25 cup fresh cilantro
- 0.25 cup sliced almonds or raisins (optional)
Instructions
Peel and finely chop the onion.
Mince the garlic and finely grate the fresh ginger.
Peel the carrots and cut them into approximately 1/2-inch thick diagonal slices.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5–7 minutes until softened and lightly golden.
Stir in the garlic, grated ginger, cumin, cinnamon, turmeric, and paprika. Cook for 1–2 minutes until fragrant.
Add the sliced carrots to the pot and stir to coat them in the spice mixture.
Drain and rinse the chickpeas, then add them to the pot along with the canned diced tomatoes, vegetable broth, honey (or maple syrup), harissa paste, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the carrots are tender and the flavors have melded together.
Taste and adjust seasoning as needed. Squeeze the juice of the lemon into the tagine to brighten the flavor.
Garnish with chopped fresh cilantro and, if desired, sprinkle with sliced almonds or raisins before serving.
Serve hot with a side of couscous, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5596 mg | 243% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 77.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 55% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4549 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
