Moroccan-Spiced Chickpea and Vegetable Tagine

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant tagine featuring tender chickpeas and root vegetables simmered with traditional Moroccan spices for deep, layered flavors. This Moroccan-inspired one-pot recipe (vegetarian), ready in about 55 minutes, pairs extra virgin olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 5, 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

• 3 tbsp extra virgin olive oil
• 1 large, sliced yellow onion
• 3 medium, cut into 1/2-inch chunks carrots
• 1 large, peeled and cubed sweet potato
• 2 cups, drained and rinsed canned chickpeas
• 14 oz canned diced tomatoes
• 1.5 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tsp lemon zest

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 large sliced yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 3 medium carrots cut into 1/2-inch chunks and 1 large peeled and cubed sweet potato. Cook for 5 minutes, stirring occasionally.
3. Step 3: Stir in 1 tbsp ground cumin, 1 tsp ground ginger, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Add 2 cups drained and rinsed canned chickpeas, 14 oz canned diced tomatoes, and 1.5 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until vegetables are tender and sauce thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon zest. Serve warm with couscous or flatbread.