Slow-Cooked Chickpea and Vegetable Tagine with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting North African stew featuring tender chickpeas, root vegetables, and smoky paprika, simmered to perfection. This North African-inspired vegetarian recipe, ready in about 60 minutes, pairs chickpeas, carrots, potatoes 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

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in minced garlic, 1 tsp smoked paprika, and 2 tbsp tomato paste; cook for 1 minute until fragrant.
3. Step 3: Add drained chickpeas, carrots, potatoes, 1.5 cups chicken broth, and 1/2 tsp cumin. Bring to a simmer.
4. Step 4: Cover and reduce heat to low. Simmer for 40 minutes until vegetables are tender and flavors meld.