Moroccan Vegetable and Chickpea Tagine
Dive into the rich, aromatic flavors of Moroccan cuisine with this Vegetable and Chickpea Tagine, a hearty, plant-based dish that’s as nourishing as it is delicious. Packed with vibrant ingredients like butternut squash, zucchini, and carrots, this recipe pairs earthy spices—such as cumin, cinnamon, and turmeric—with subtle sweetness from chopped dried apricots. A splash of lemon juice and fresh herbs like cilantro and parsley elevate the dish, making it a perfect balance of warm and refreshing. Simmered to perfection, this tagine is both a feast for the senses and an excellent source of protein and fiber thanks to tender chickpeas. Serve it over fluffy couscous or with warm flatbread for a wholesome, crowd-pleasing meal that’s ready in just over an hour. Ideal for weeknight dinners or cozy gatherings, this Moroccan-inspired tagine will transport your taste buds straight to the sunlit streets of Marrakech.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground ginger
- 0.25 teaspoons cayenne pepper (optional, for spice)
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 2 medium carrots, peeled and sliced into rounds
- 1 medium zucchini, sliced into half-moons
- 2 cups butternut squash, peeled and diced
- 1 15-ounce can canned chickpeas, drained and rinsed
- 0.5 cups dried apricots, chopped
- 0.25 cups fresh cilantro, chopped (plus more for garnish)
- 0.25 cups fresh parsley, chopped (plus more for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 0.25 cups slivered almonds or toasted pine nuts (optional, for garnish)
Instructions
Heat the olive oil in a large pot or traditional tagine over medium heat.
Add the diced onion and sauté for 5–7 minutes, until softened and translucent.
Stir in the minced garlic, cumin, cinnamon, turmeric, ginger, and optional cayenne pepper. Cook for 1–2 minutes until aromatic.
Add the diced tomatoes and vegetable broth, stirring to combine.
Stir in the carrots, zucchini, and butternut squash. Cover and simmer for 20 minutes, stirring occasionally.
Add the chickpeas, dried apricots, salt, and black pepper. Simmer uncovered for another 15 minutes, or until the vegetables are tender.
Stir in the chopped cilantro and parsley, reserving some for garnish.
Finish with a squeeze of fresh lemon juice, adjusting seasoning as needed.
Serve hot over couscous or with flatbread, and garnish with additional herbs and optional slivered almonds or toasted pine nuts.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5415 mg | 235% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 103.9 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6580 mg | 140% | |
*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.
