Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan | High-Fiber
Cuisine: Moroccan (North Africa)
Follow on Instagram: @simplycookingx

The tagine is both a cooking vessel and a dish — originating from Morocco and widely used across North Africa. The conical clay pot helps circulate steam, slowly infusing vegetables and legumes with spices and aromatics. This chickpea and vegetable tagine captures the essence of Moroccan cuisine: rich with cumin, cinnamon, ginger, and paprika, and balanced by natural sweetness from carrots and tomatoes. It’s comforting yet light — a perfect one-pot meal for anyone who loves depth of flavor without heaviness.

Ingredients (Serves 4–5)

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp turmeric
• 1 tsp smoked paprika
• 1 medium carrot, sliced
• 1 zucchini, chopped
• 1 red bell pepper, diced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 can (400g) diced tomatoes
• 1 cup vegetable broth
• Salt & pepper, to taste
• Fresh cilantro or parsley, for garnish
• (Optional: ½ cup raisins or apricots for sweetness)

Instructions

1. Sauté Aromatics
   • Heat olive oil in a tagine or deep pot. Add onion and garlic; cook until fragrant.
2. Add Spices
   • Stir in cumin, coriander, cinnamon, turmeric, and paprika. Toast for 30 seconds to release aromas.
3. Add Vegetables & Chickpeas
   • Add carrot, zucchini, bell pepper, chickpeas, and tomatoes. Stir to coat with spices.
4. Simmer
   • Pour in vegetable broth, cover, and simmer on low heat for 30–35 minutes until vegetables are tender and sauce thickens.
5. Serve
   • Garnish with herbs and serve hot with rice, couscous, or flatbread.

Kitchen Equipment

• Tagine pot or heavy-bottomed Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Serving bowls

Dietary Substitutions & Allergen Swaps

• Low-Carb: Skip carrots and serve with cauliflower rice.
• Oil-Free: Sauté with broth instead of oil.
• Nut-Free: Naturally nut-free, but avoid using almond-based broths or garnishes.
• Added Sweetness: Add dates or raisins for a traditional touch.

Chef’s Tips

• Simmer Low & Slow: The longer it cooks, the richer the flavor.
• Reheat Gently: Like most stews, it tastes even better the next day.
• Add Texture: Stir in roasted chickpeas or seeds before serving.

Wine Pairing

Pair with Grenache, Syrah, or Chenin Blanc. Non-alcoholic: mint tea, orange blossom water, or spiced ginger tonic.

Nutrition Facts

Serving Size: 1 bowl (approx. 300g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I make this without a tagine pot?
A: Yes — a heavy pot or Dutch oven works perfectly.

Q: How do I store leftovers?
A: Refrigerate up to 4 days or freeze for up to 3 months.

Q: What can I serve it with?
A: Traditionally with couscous or flatbread, but rice or quinoa also work.

Q: Can I add protein?
A: Add tofu, tempeh, or chickpeas for a protein boost.

Warm, aromatic, and naturally nourishing — this Moroccan Chickpea Tagine brings North African spice and comfort to your home kitchen. Share your creation and tag @simplycookingx with #GlobalCuisineSeries to join the journey!