Slow-Roasted Moroccan Chickpea and Vegetable Tagine
A fragrant slow-roasted vegetable and chickpea stew bursting with warm spices, tender carrots, and sweet tomatoes, perfect for a hearty vegan meal. This Moroccan-inspired vegan recipe, ready in about 105 minutes, pairs canned chickpeas, carrots, sweet 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 cups, drained and rinsed canned chickpeas
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cubed 1-inch sweet potatoes
- 1 can (14 oz) canned diced tomatoes
- 1 large, diced onion
- 4, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 3 tbsp olive oil
- 1 1/2 cups vegetable broth
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. In a large oven-safe pot, heat 3 tbsp olive oil over medium heat. Add 1 diced large onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika, cooking for 1 minute to toast the spices.
- Step 3: Add 3 chopped carrots, 2 cubed sweet potatoes, 2 cups drained chickpeas, 1 can (14 oz) diced tomatoes, 1 1/2 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Cover the pot with a lid and place in the oven. Slow roast for 1 hour 30 minutes until vegetables are tender and flavors meld.
- Step 5: Remove from oven, stir in 1/4 cup chopped fresh cilantro, and serve over couscous or rice.
Frequently asked questions
How long does Slow-Roasted Moroccan Chickpea and Vegetable Tagine take to make?
Total time is about 105 minutes (15 min prep + 90 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-Roasted Moroccan Chickpea and Vegetable 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 canned chickpeas from drying out.
Can I substitute ingredients in Slow-Roasted Moroccan Chickpea and Vegetable 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-Roasted Moroccan Chickpea and Vegetable Tagine 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-Roasted Moroccan Chickpea and Vegetable Tagine?
Moroccan vegan 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.
