Mountain Retreat Roasted Vegetable and Chickpea Tagine

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A fragrant, slow-roasted Moroccan-inspired tagine bursting with tender seasonal vegetables and hearty chickpeas, perfect for a cozy retreat in nature. This Middle Eastern-inspired vegan recipe, ready in about 60 minutes, pairs zucchini, cut into 1-inch chunks, red bell pepper, cut into 1-inch pieces, yellow onion, sliced 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 medium carrot, peeled and cut into 1-inch chunks
• 2 medium zucchini, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, sliced
• 1 cup chickpeas, canned, drained and rinsed
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 3 garlic cloves, minced
• 1 1/2 cups vegetable broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe pot or tagine, heat 3 tbsp olive oil over medium heat and add 3 minced garlic cloves, sautéing for 1 minute until fragrant.
2. Step 2: Add 2 peeled and chunked carrots, 2 chopped zucchinis, 1 large chopped red bell pepper, and 1 sliced large yellow onion. Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp ground turmeric, cooking for 5 minutes to lightly roast and coat vegetables.
3. Step 3: Stir in 1 cup drained chickpeas, 2 tbsp tomato paste, 1 1/2 cups vegetable broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring the mixture to a simmer.
4. Step 4: Cover the pot with a lid and transfer to the oven, roasting for 40 minutes until vegetables are tender and flavors meld.
5. Step 5: Remove from oven and stir in 1/4 cup chopped fresh cilantro before serving hot with couscous or flatbread.