Slow-Simmered Moroccan Chickpea Tagine with Preserved Lemon

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A fragrant Moroccan tagine featuring tender chickpeas simmered with preserved lemon and warm spices, perfect for a comforting vegetarian meal. This Moroccan-inspired vegan recipe (vegetarian, gluten free), ready in about 130 minutes, pairs dried chickpeas, olive oil, 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 rice, quinoa, or a quick salad. 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
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 small, pulp removed and rind finely chopped preserved lemon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 14 oz can crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup dried chickpeas in cold water overnight, then drain and rinse.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp smoked paprika, 1/2 tsp ground turmeric and cook for 1 minute until fragrant.
4. Step 4: Add the soaked chickpeas, 14 oz crushed tomatoes, 2 cups vegetable broth, 1 small preserved lemon rind finely chopped, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Cover and reduce heat to low; simmer gently for 1.5 to 2 hours until chickpeas are tender and sauce has thickened, stirring occasionally.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.