Moroccan Chickpea and Vegetable Tagine

Name: Moroccan Chickpea and Vegetable Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Moroccan
Ingredients: 3 tablespoons Extra-Virgin Olive Oil; 1 large Yellow Onion, Finely Chopped; 3 cloves Garlic, Minced; 1 1/2 teaspoons Ground Cumin; 1 teaspoon Ground Coriander; 1 teaspoon Sweet Paprika; 1/2 teaspoon Ground Cinnamon; 1/8 teaspoon Cayenne Pepper; 1 pound Sweet Potato, Peeled and Cut Into 1-Inch Pieces; 2 medium Carrots, Cut Into 1/2-Inch Pieces; 14 ounces Crushed Tomatoes; 1 1/2 cups Low-Sodium Vegetable Broth; 15 ounces Cooked Chickpeas, Drained and Rinsed; 1/2 cup Dried Apricots, Halved; 1 medium Zucchini, Cut Into Thick Half-Moons; 1/2 small Preserved Lemon, Rinsed, Seeded, and Minced; 3/4 teaspoon Kosher Salt; 1/4 teaspoon Black Pepper; 1/3 cup Fresh Cilantro Leaves; 1/4 cup Sliced Almonds, Toasted

Moroccan chickpea and vegetable tagine with cilantro and toasted almonds

Leyla Yilmaz

Published: July 28, 2026

Categories: Vegetables, High-Fiber

Tags: gluten-free, Vegetarian, Moroccan, One-Pot, Chickpeas, Tagine

Chickpea Vegetable Tagine

A gently spiced Moroccan-style tagine with chickpeas, sweet potato, zucchini, apricots, and preserved lemon, finished with herbs and toasted almonds.

Prep Time:20 minCook Time:45 minTotal Time:65 minServings:4Difficulty:Easy

This vegetable tagine builds depth in layers: browned onions, warm spices, sweet tomato, and a slow simmer that turns sturdy vegetables tender without making them collapse. Chickpeas make it substantial enough for dinner, while dried apricots add small bursts of sweetness rather than turning the sauce sugary.

Preserved lemon brings a savory citrus note that sets the stew apart from an ordinary vegetable braise. Rinse away excess brine, remove any seeds, and mince the peel and flesh together. If preserved lemon is unavailable, a little fresh lemon zest added at the end gives a brighter, lighter result.

A wide Dutch oven works well when a traditional tagine is not available. Keep the heat low once the liquid goes in and stir only occasionally so the sweet potato and zucchini retain their shape. The finished sauce should lightly coat the vegetables rather than pool like soup.

Serve the tagine over fluffy couscous or with warm flatbread for catching the sauce. Toasted almonds and fresh cilantro add crunch and freshness just before serving, creating a useful contrast with the soft vegetables and richly spiced broth.

Nutrition (per serving)

Calories:438 kcal

Protein:13 g

Carbs:66 g

Fat:15 g

Directions

1

Warm the olive oil in a wide Dutch oven or heavy pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden at the edges.
2

Add the garlic, cumin, coriander, paprika, cinnamon, and cayenne. Stir constantly for 45 seconds, just until the garlic and spices smell fragrant.
3

Add the sweet potato and carrots. Toss them through the spiced onion mixture and cook for 3 minutes so their surfaces pick up the seasoning.
4

Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot. Stir in the chickpeas, apricots, salt, and black pepper, then bring to a gentle simmer.
5

Cover the pot, reduce the heat to low, and simmer for 20 minutes. Stir once halfway through; the carrots should begin to soften while the sweet potato still holds its shape.
6

Fold in the zucchini and preserved lemon. Cover again and cook for 10 to 12 minutes, until the zucchini is tender and a knife slides easily into the sweet potato.
7

Uncover and simmer for 3 to 5 minutes if the sauce looks thin. Taste and adjust the salt, pepper, or cayenne; the sauce should cling lightly to the vegetables.
8

Spoon the tagine into shallow bowls or onto a serving platter. Scatter with cilantro and toasted almonds, and serve hot with couscous or flatbread if desired.

Ingredients

Extra-Virgin Olive Oil:3 tablespoons
Yellow Onion, Finely Chopped:1 large
Garlic, Minced:3 cloves
Ground Cumin:1 1/2 teaspoons
Ground Coriander:1 teaspoon
Sweet Paprika:1 teaspoon
Ground Cinnamon:1/2 teaspoon
Cayenne Pepper:1/8 teaspoon
Sweet Potato, Peeled and Cut Into 1-Inch Pieces:1 pound
Carrots, Cut Into 1/2-Inch Pieces:2 medium
Crushed Tomatoes:14 ounces
Low-Sodium Vegetable Broth:1 1/2 cups
Cooked Chickpeas, Drained and Rinsed:15 ounces
Dried Apricots, Halved:1/2 cup
Zucchini, Cut Into Thick Half-Moons:1 medium
Preserved Lemon, Rinsed, Seeded, and Minced:1/2 small
Kosher Salt:3/4 teaspoon
Black Pepper:1/4 teaspoon
Fresh Cilantro Leaves:1/3 cup
Sliced Almonds, Toasted:1/4 cup

Tips & Notes

Cut the sweet potato into even pieces so it cooks at the same rate as the carrots.
For a nut-free finish, replace the almonds with toasted pumpkin seeds.
The tagine keeps for up to 4 days refrigerated; reheat gently with a splash of broth.