Published in Recipes

Moroccan Chickpea and Vegetable Tagine

Flavorful blend of tender chickpeas, vibrant vegetables, and aromatic spices.

By Daniel

● Time to make: 45 Min

• Serves: 2

Ingredients / Shopping list:

Easy way to cook Moroccan Chickpea and Vegetable Tagine

Soak the chickpeas in warm water for 10 minutes, then drain. If using canned chickpeas, rinse
them thoroughly.
Stir in the saffron threads, paprika, turmeric, cumin, coriander, and cinnamon. Toast the spices for 1-2 minutes to release their aroma.
Add the chickpeas, vegetable broth, salt, and pepper to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until chickpeas are tender.
Stir in the diced bell peppers, zucchini, and frozen peas/carrots. Cook for 10-15 minutes, stirring occasionally, until vegetables are softened but still crisp.
If using a traditional tagine pot with a conical lid, place it over the simmering chickpeas and vegetables. Carefully pour the liquid into the base. Cover and cook for an additional 10-15 minutes, allowing the steam to finish cooking the vegetables.

Pro version

If you like sweetness in your tagine, add raisins during the last 5 minutes of cooking.
If you have a traditional Moroccan tagine pot, use it for a more authentic cooking experience and flavor.
Garnish with toasted slivered almonds for added crunch and flavor.

Tips / Plating:

Serve in a traditional Moroccan tagine dish for authenticity.
Pair with naan, flatbreads, or couscous for extra texture and richness.
Top with fresh herbs like cilantro or parsley for a vibrant finish.
Add a squeeze of lemon juice for brightness and acidity.

moroccan healthy vegetarian

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