Falmouth-Inspired Summer Vegetable and Chickpea Tagine
A warming, spiced vegetable and chickpea tagine featuring seasonal produce, perfect for a community gathering or event. This mediterranean-inspired vegan (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, large, cut into half-moons zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and sliced into 1/4-inch rounds carrots
- 1 large, cut into half-moons zucchini
- 1 large, diced red bell pepper
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground ginger
- 3 cloves, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves; sauté for 5 minutes until onions are translucent and fragrant.
- Step 2: Stir in 2 sliced carrots, 1 diced red bell pepper, and 1 large zucchini cut into half-moons; cook for 6 minutes until vegetables begin to soften.
- Step 3: Add 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp paprika, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until spices are aromatic.
- Step 4: Pour in 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, and 1 can (15 oz) drained chickpeas. Stir to combine and bring to a simmer.
- Step 5: Cover and reduce heat to low; cook for 20 minutes until vegetables are tender and flavors meld.
- Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve hot with lemon wedges on the side for squeezing over.
Frequently asked questions
How long does Falmouth-Inspired Summer Vegetable and Chickpea Tagine take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Falmouth-Inspired Summer Vegetable and Chickpea Tagine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Falmouth-Inspired Summer Vegetable and Chickpea Tagine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Falmouth-Inspired Summer Vegetable and Chickpea Tagine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Falmouth-Inspired Summer Vegetable and Chickpea Tagine vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
