Slow-Simmered Moroccan Chickpea and Vegetable Tagine

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty vegetarian tagine featuring tender chickpeas and seasonal vegetables slow-cooked in warm Moroccan spices to create a comforting, authentic stew. This Moroccan-inspired vegan recipe (vegetarian), ready in about 60 minutes, pairs extra virgin olive oil, yellow onion, carrots 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

• 2 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced into 1/2-inch rounds carrots
• 1 large, chopped red bell pepper
• 2 cups cooked or canned, drained and rinsed chickpeas
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottom pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 sliced medium carrots and 1 chopped large red bell pepper, cooking for 4 minutes until vegetables soften.
3. Step 3: Add 2 cups cooked chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 1 1/2 cups vegetable broth to the pot.
4. Step 4: Sprinkle in 1 tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground turmeric, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Bring the mixture to a gentle simmer, reduce heat to low, cover, and cook for 35 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lemon juice for brightness before serving.