Slow-Simmered Tomato & Chickpea Tagine with Preserved Lemon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A North African stew that embodies authentic Moroccan flavors—slow-cooked tomatoes, tender chickpeas, and the bright tang of preserved lemon. This Moroccan-inspired vegetarian recipe, ready in about 65 minutes, pairs chickpeas, diced tomatoes, 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 can (15 oz, drained and rinsed) chickpeas
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1, thinly sliced preserved lemon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 1 cup chicken broth
• 2 tbsp olive oil
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add 1 finely chopped onion and cook for 5-7 minutes until golden and translucent.
2. Step 2: Stir in 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1 cinnamon stick. Cook for 1 minute until fragrant.
3. Step 3: Add 1 can diced tomatoes (with juice), 1 can drained chickpeas, 1 cup chicken broth, and 1 thinly sliced preserved lemon. Bring to a gentle simmer and cover.
4. Step 4: Reduce heat to low and cook uncovered for 45-50 minutes, stirring occasionally, until sauce thickens and flavors meld. Discard cinnamon stick. Stir in 2 tbsp chopped cilantro before serving.