Moroccan Vegetable and Chickpea Tagine

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This fragrant Moroccan vegetable tagine brings together sweet potatoes, carrots, chickpeas, and dried apricots in a slow-simmered sauce of warm spices like cumin, cinnamon, and saffron. Sweet, savory, and aromatic, it captures the essence of Maghreb home cooking in one pot. Serve with fluffy couscous or warm flatbread to soak up every drop of the spiced broth.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 56 gCarbs
• 11 gFiber
• 22 gSugar
• 11 gProtein
• 620 mgSodium
• 980 mgPotassium
• 135 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the aromatic base

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated

For the spice blend

• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp saffron threads
• 1/2 tsp freshly ground black pepper

For the tagine

• 2 medium carrots, cut into 2-inch batons
• 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch strips
• 1 zucchini, cut into thick half-moons
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup dried apricots, halved
• 2 tbsp honey or maple syrup

For finishing and garnish

• 1/2 cup pitted green olives
• 2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted slivered almonds

Directions

1. Heat the olive oil in a heavy-bottomed Dutch oven or traditional clay tagine over medium heat; add the onion and cook for 6-8 minutes until softened and lightly golden.
2. Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the cumin, paprika, cinnamon, coriander, turmeric, saffron, and black pepper; toast the spices for 30 seconds to bloom their flavors.
3. Add the carrots, sweet potato, red bell pepper, chickpeas, diced tomatoes with their juices, vegetable broth, dried apricots, and honey; stir gently to combine everything evenly.
4. Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low; cook for 30 minutes, stirring occasionally, until the root vegetables begin to soften.
5. Arrange the zucchini slices on top, re-cover, and continue cooking for 12-15 minutes more until all the vegetables are tender but still hold their shape.
6. Stir in the green olives and lemon juice, taste and adjust with salt, then simmer uncovered for 2-3 minutes to thicken the sauce slightly.
7. Sprinkle the tagine generously with fresh cilantro, parsley, and toasted slivered almonds just before serving.
8. Serve hot alongside steamed couscous, warm flatbread, or Moroccan khobz to soak up the fragrant spiced sauce.

Cook’s Notes

• If using a traditional clay tagine pot, keep the heat low to medium-low and never place a cold tagine on a hot burner to avoid cracking.
• Blooming the spices in warm oil before adding liquid is essential for unlocking their full aroma and depth of flavor.
• For a spicier kick, stir 1-2 teaspoons of harissa paste into the pot along with the diced tomatoes.
• Cubed butternut squash or parsnips can be substituted for the sweet potato with equally delicious results.
• This tagine tastes even better the next day once the spices have had time to meld, making it an ideal make-ahead meal.

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