Slow-Cooked Moroccan Chickpea and Carrot Tagine

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A warming vegetarian stew of tender chickpeas and sweet carrots slow-cooked with fragrant Moroccan spices and preserved lemon for authentic depth. This Moroccan-inspired vegan recipe (vegetarian), ready in about 435 minutes, pairs dried chickpeas, large carrots, olive oil 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

• 1 cup dried chickpeas
• 3 peeled and sliced 1/2-inch thick large carrots
• 2 tbsp olive oil
• 1 medium diced yellow onion
• 3 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric powder
• 1 quartered and chopped preserved lemon
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro leaves

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup dried chickpeas in water overnight, then drain and rinse.
2. Step 2: Heat 2 tbsp olive oil in a large slow cooker-safe pot over medium heat, add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp turmeric powder; cook for 1 minute until fragrant.
4. Step 4: Stir in soaked chickpeas, 3 peeled and sliced large carrots, 1 quartered and chopped preserved lemon, 3 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring mixture to a simmer, then transfer pot to a slow cooker and cook on low for 6-7 hours until chickpeas are tender and flavors meld.
6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro leaves for brightness.