Slow-Cooked Moroccan Chickpea and Carrot Tagine
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 (vegetarian, vegan) ready in about 435 minutes pairs dried chickpeas, olive oil, medium diced yellow onion 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
Instructions
- Step 1: Soak 1 cup dried chickpeas in water overnight, then drain and rinse.
- 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.
- 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.
- 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.
- 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.
- Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro leaves for brightness.
Frequently asked questions
How long does Slow-Cooked Moroccan Chickpea and Carrot Tagine take to make?
Total time is about 435 minutes (15 min prep + 420 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 Moroccan Chickpea and Carrot 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 dried chickpeas from drying out.
Can I substitute ingredients in Slow-Cooked Moroccan Chickpea and Carrot 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 Slow-Cooked Moroccan Chickpea and Carrot 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 Slow-Cooked Moroccan Chickpea and Carrot Tagine vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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