Half-Spiced Moroccan Chickpea and Carrot Tagine
A vibrant vegetarian tagine that balances warm Moroccan spices with tender chickpeas and sweet carrots, cooked slowly for deep flavors. This moroccan-inspired vegan (vegetarian) ready in about 40 minutes pairs (15 oz) canned chickpeas, drained, olive oil, medium onion, diced 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
- 1 can (15 oz) canned chickpeas, drained
- 3 medium carrots, peeled and cut into 1/2-inch rounds
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet or tagine over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
- Step 2: Stir in 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1/2 tsp paprika; cook for 1 minute until fragrant.
- Step 3: Add 3 peeled and sliced medium carrots, 1 can (15 oz) drained chickpeas, 1 tbsp tomato paste, and 1 cup vegetable broth. Stir well and bring to a simmer.
- Step 4: Cover and cook on low heat for 20 minutes until the carrots are tender and the sauce thickens slightly.
- Step 5: Remove from heat and stir in 2 tbsp lemon juice, 2 tbsp chopped fresh cilantro, 1 tsp salt, and 1/4 tsp black pepper. Serve warm with couscous or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spiced Moroccan Chickpea and Carrot Tagine take to make?
Total time is about 40 minutes (10 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 Half-Spiced Moroccan Chickpea and Carrot 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 Half-Spiced Moroccan Chickpea and Carrot 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 Half-Spiced Moroccan Chickpea and Carrot 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 Half-Spiced Moroccan Chickpea and Carrot Tagine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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