Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika
A comforting North African stew featuring tender chickpeas, root vegetables, and smoky paprika, simmered to perfection. This north african-inspired vegetarian ready in about 60 minutes pairs (1-inch chunks) carrots, (1-inch chunks) potatoes, (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 (15 oz) cans, drained and rinsed chickpeas
- 2 (1-inch chunks) carrots
- 2 (1-inch chunks) potatoes
- 1 (diced) onion
- 3 cloves (minced) garlic
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1.5 cups chicken broth
- 2 tbsp olive oil
- 1/2 tsp cumin
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.
- Step 2: Stir in minced garlic, 1 tsp smoked paprika, and 2 tbsp tomato paste; cook for 1 minute until fragrant.
- Step 3: Add drained chickpeas, carrots, potatoes, 1.5 cups chicken broth, and 1/2 tsp cumin. Bring to a simmer.
- Step 4: Cover and reduce heat to low. Simmer for 40 minutes until vegetables are tender and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika take to make?
Total time is about 60 minutes (20 min prep + 40 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 Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika?
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 (1-inch chunks) carrots from drying out.
Can I substitute ingredients in Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika?
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 Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika?
North African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved this vegetarian dish. So easy to make in the slow cooker, and the vegetables were so flavorful.
- ★★★★★
This tagine was a hit at dinner! The smoked paprika gave it such a deep flavor, and the chickpeas were perfectly tender.
- ★★★★☆
The recipe was great, but the tagine was slightly bland for my taste. I added a pinch of cumin next time.
