Mountain Retreat Roasted Vegetable and Chickpea Tagine
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 (vegan) ready in about 60 minutes pairs medium zucchini, cut into 1-inch chunks, large yellow onion, sliced, chickpeas, canned, drained and rinsed 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 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Cover the pot with a lid and transfer to the oven, roasting for 40 minutes until vegetables are tender and flavors meld.
- Step 5: Remove from oven and stir in 1/4 cup chopped fresh cilantro before serving hot with couscous or flatbread.
Frequently asked questions
How long does Mountain Retreat Roasted Vegetable and Chickpea Tagine take to make?
Total time is about 60 minutes (15 min prep + 45 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 Mountain Retreat Roasted Vegetable and Chickpea 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 large yellow onion, sliced from drying out.
Can I substitute ingredients in Mountain Retreat Roasted Vegetable and Chickpea 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 Mountain Retreat Roasted Vegetable and Chickpea 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 Mountain Retreat Roasted Vegetable and Chickpea Tagine vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
