Moroccan Carrot and Chickpea Tagine
Sweet fall carrots, tender chickpeas, and warming spices slow-simmered into a fragrant, cozy tagine — served over couscous with fresh herbs and lemon. Naturally vegan and gluten-free adaptable.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Moroccan
- 2 Tbsp olive oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 6-8 carrots peeled and cut into 1/2-inch rounds
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- Salt and black pepper to taste
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup chopped tomatoes or tomato puree
- 1/2 cup vegetable broth or water
- 1/4 cup raisins or chopped dried apricots
- Juice of 1/2 lemon
- Chopped parsley or cilantro to garnish
- Optional: preserved lemon slivered almonds, harissa
In a large tagine or heavy skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and spices and stir until fragrant, about 1 minute.
Add the carrots and stir to coat in the spices. Cook 3-4 minutes, letting them lightly brown.
Add the chickpeas, tomatoes, broth, and dried fruit. Season with salt and pepper. Bring to a simmer, then cover and cook on low heat for 25-30 minutes, until the carrots are tender and the sauce has thickened.
Stir in the lemon juice. Taste and adjust seasoning. Garnish with chopped herbs, preserved lemon, or toasted almonds if using.
Serve over couscous, quinoa, or flatbread — spooned into bowls with your grain of choice, or as a vibrant side dish.