Spiced Chickpea and Olive Tagine with Preserved Lemon
A fragrant Moroccan-inspired slow-cooked chickpea stew featuring Kalamata olives and preserved lemon for bright, savory depth. This mediterranean-inspired vegan ready in about 50 minutes pairs cooked or canned, drained chickpeas, pitted and halved Kalamata olives, medium, thinly sliced 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
- 2 cups cooked or canned, drained chickpeas
- 1 cup pitted and halved Kalamata olives
- 1/2 small, rind only, finely chopped preserved lemon
- 1 medium, thinly sliced onion
- 4 cloves minced garlic cloves
- 1 inch piece, grated ginger
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 cinnamon stick
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 thinly sliced medium onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 inch grated ginger, cooking for 2 minutes until fragrant.
- Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 cinnamon stick. Cook while stirring for 1 minute to toast the spices.
- Step 4: Add 2 cups cooked chickpeas, 1 cup pitted halved Kalamata olives, and 1/2 finely chopped preserved lemon rind. Stir to combine.
- Step 5: Pour in 2 cups vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook gently for 25 minutes to meld flavors.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well.
- Step 7: Remove from heat, discard the cinnamon stick, and stir in 1/4 cup chopped fresh cilantro before serving with warm flatbread or couscous.
Frequently asked questions
How long does Spiced Chickpea and Olive Tagine with Preserved Lemon take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spiced Chickpea and Olive Tagine with Preserved Lemon?
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 medium, thinly sliced onion from drying out.
Can I substitute ingredients in Spiced Chickpea and Olive Tagine with Preserved Lemon?
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 Spiced Chickpea and Olive Tagine with Preserved Lemon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Spiced Chickpea and Olive Tagine with Preserved Lemon vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
