Spiced North African Chickpea and Tomato Tagine

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, slow-simmered tagine of chickpeas and tomatoes spiced with cinnamon and turmeric, perfect as a comforting vegetarian main or side. This African recipe (vegan), ready in about 40 minutes, pairs canned chickpeas, onion, garlic cloves 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.

Prep: 10 min Cook: 30 min Serves 4 Moroccan cuisine 280 cal/serving

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Ingredients

2 cups (400g), drained and rinsed canned chickpeas
1 medium, thinly sliced onion
2, minced garlic cloves
3 tbsp olive oil
400g can crushed tomatoes
1 cup (240 ml) vegetable broth
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tbsp (optional for heat) harissa paste
to taste salt
to taste black pepper
1/4 cup chopped, for garnish fresh cilantro
for serving lemon wedges

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Instructions

Step 1: Heat 3 tbsp olive oil in a deep skillet or tagine pot over medium heat. Add 1 medium thinly sliced onion and sauté for 7 minutes until softened and translucent.
Step 2: Stir in 2 minced garlic cloves, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1 minute until fragrant.
Step 3: Add 400g crushed tomatoes, 1 cup vegetable broth, and 2 cups drained chickpeas. Stir in 1 tbsp harissa paste if using for a mild heat.
Step 4: Bring the mixture to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Step 5: Season with salt and black pepper to taste.
Step 6: Serve warm, garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side.