Moroccan Chickpea Tagine
Servings: 4
Calories: 662kcal
This Moroccan chickpea tagine is a one-pot vegan dinner packed with warm spices, tender carrots, and pantry staples—ready in 40 minutes.
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Ingredients
- 3 tablespoons olive oil
- 3 15-oz cans chickpeas drained and rinsed
- 3 cups carrots diced ¼ inch or smaller
- 1½ teaspoons ground cumin
- 1½ teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ cup water
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat.
- Add chickpeas, carrots, cumin, paprika, cinnamon, turmeric, and salt.
- Stir to coat evenly in oil and spices. Pour in water and bring to a simmer.
- Reduce heat to medium-low and cook, uncovered, stirring occasionally, until carrots are tender and mixture is thickened, 15 to 18 minutes.
- Taste and adjust salt as needed.
- Serve warm with couscous or flatbread.
Notes
- Dice carrots as small as possible (¼ inch or less) to ensure even cooking.
- For a saucier consistency, stir in an additional ¼ cup water during simmering.
- For deeper flavor, substitute water with low-sodium vegetable broth
Nutrition
Calories: 662kcal | Carbohydrates: 98g | Protein: 29g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 673mg | Potassium: 1268mg | Fiber: 27g | Sugar: 20g | Vitamin A: 16193IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 10mg
