Slow-Cooked Moroccan Chickpea and Vegetable Tagine

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant slow-cooked stew with tender chickpeas, root vegetables, and warm Moroccan spices simmered to perfection. This Moroccan-inspired vegan recipe, ready in about 375 minutes, pairs canned chickpeas, carrots, sweet potato 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 cans (15 oz each), drained and rinsed canned chickpeas
• 3 medium, peeled and chopped carrots
• 1 large (about 1 lb), peeled and diced sweet potato
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 14 oz canned diced tomatoes
• 2 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp, fresh lemon juice

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

Instructions

1. Step 1: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Transfer the sautéed onion and garlic to a slow cooker. Add 3 chopped medium carrots, 1 large diced sweet potato, 2 cans drained chickpeas, 14 ounces canned diced tomatoes, and 2 cups vegetable broth.
3. Step 3: Stir in 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender and flavors meld.
5. Step 5: Before serving, stir in 1 tablespoon fresh lemon juice and 1/4 cup chopped fresh cilantro. Serve hot over couscous or rice if desired.