Moroccan-Spiced Chickpea and Carrot Tagine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty vegetarian tagine bursting with warm Moroccan spices, tender chickpeas, and sweet carrots, perfect served over fluffy couscous. This mediterranean-inspired vegan (vegetarian) ready in about 45 minutes pairs canned chickpeas, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

2 cups (1 can, drained and rinsed) canned chickpeas
3 medium, peeled and sliced into 1/4-inch rounds carrots
1 medium, diced onion
3 cloves, minced garlic cloves
2 tbsp tomato paste
1 1/2 cups vegetable broth
2 tbsp olive oil
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp paprika
1 tbsp harissa paste
1/4 cup chopped, for garnish fresh cilantro
1 cup dry couscous
1 1/4 cups water

Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 diced medium onion and sauté for 5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika. Cook for 1 minute until the spices are fragrant.
Step 3: Stir in 2 tbsp tomato paste and 1 tbsp harissa paste, cooking for 2 minutes until the paste darkens slightly.
Step 4: Add 3 sliced medium carrots and 2 cups drained canned chickpeas to the pot. Pour in 1 1/2 cups vegetable broth, stir well, and bring to a simmer.
Step 5: Reduce heat to low, cover, and simmer gently for 25 minutes until carrots are tender and flavors meld.
Step 6: Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan. Remove from heat, stir in 1 cup dry couscous, cover, and let stand for 5 minutes. Fluff with a fork.
Step 7: Serve the chickpea and carrot tagine over the couscous, garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Moroccan-Spiced Chickpea and Carrot 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 Moroccan-Spiced 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 canned chickpeas from drying out.

Can I substitute ingredients in Moroccan-Spiced 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 Moroccan-Spiced 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 Moroccan-Spiced Chickpea and Carrot 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.