Authentic Moroccan Chickpea Tagine with Ras el Hanout

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply spiced North African stew using time-honored ras el hanout spice blend, embodying the true essence of Moroccan cuisine. This Moroccan-inspired one-pot recipe (mediterranean), ready in about 65 minutes, pairs chickpeas, ras el hanout spice blend, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs canned chickpeas
• 2 tbsp ras el hanout spice blend
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced sweet potatoes
• 1.5 cups chicken broth
• 2 tbsp olive oil
• 1/4 cup diced preserved lemons
• 1/4 cup chopped fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat, add 1 cup diced onions, and cook for 5 minutes until golden and translucent.
2. Step 2: Stir in 2 tbsp ras el hanout spice blend, 1 cup diced carrots, 1 cup diced sweet potatoes, and 1.5 cups chicken broth. Bring to a gentle simmer.
3. Step 3: Add 1.5 lbs canned chickpeas (drained and rinsed) and 1/4 cup diced preserved lemons, then reduce heat to low. Cover and simmer for 40 minutes until vegetables are tender and flavors meld.
4. Step 4: Uncover and simmer for 10 more minutes to thicken sauce. Stir in 1/4 cup chopped cilantro just before serving, adjusting salt to taste if needed.