Moroccan Cumin-Spiced Chickpea and Carrot Stew

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant vegetarian tagine that balances warm Moroccan spices with tender chickpeas and sweet carrots, cooked slowly for deep flavors. This Moroccan-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained, olive oil, 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Cover and cook on low heat for 20 minutes until the carrots are tender and the sauce thickens slightly.
5. 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.