This Moroccan chickpea tagine with carrots is easy to make in a tagine on a stovetop. It’s a vegan chickpea tagine that is super healthy and incredibly flavorful.
Vegan | Tagine Pot | Traditional Moroccan | 60 Minutes Cook Time
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Tools For This Recipe:
- Uno Casa Tagine Pot: Buy direct from Uno Casa and receive coordinating dual oven mitt, and a recipe book. Holds 3.65 quarts making it perfect for families. The exterior is made from durable and chip-resident enamel. Use this link to save 15% on all UnoCasa products. Discount applied at checkout.
- Garlic press: We have the Zulay garlic press and love it. No need to even peel the garlic.
- Oxo 3 Piece Peeler Set: Includes a red tomato peeler to peel the skins from the tomatoes plus an easy-to-use peeler for carrots.
- Tongs: These silicone-tipped kitchen tongs make moving the carrots and vegetables around super easy.
Why Make A Chickpea Tagine
We’ve traveled to Morocco a few times and simply fell in love with the cuisine. They do amazing things with both carrots and chickpeas. This includes tasty cold carrot salads and chickpea soups.
Tagines, in general, tend to focus a little more on meats, including chicken and lamb. But, I thought it would certainly be possible to put all of these together. This makes this a vegan tagine, with loads of tasty flavors and oh so healthy.
Check out some of our other Moroccan chickpea recipes:
Cooking In A Moroccan Tagine
A tagine is a cooking vessel used to cook the most famous of Morrocan dishes. A tagine dish includes all of the different types of meals that can be cooked and served inside a tagine.
This includes all sorts of meats and vegetables and even fish. Although a vegetarian or vegan tagine is not all that common traditionally in Morocco, we tried a few during our trip because there was a vegetarian in the group.
We learned how to use a tagine when traveling in Morocco and even toured a facility where they make tagines. We learned how they make them, fire them, and even paint them.
We took what we learned and some of the flavors we had when traveling in Morocco to create a vegan tagine, made with chickpeas and carrots. Chickpeas and carrots are two common ingredients in both tagines and salads in Morocco.
Ingredients For This Moroccan Chickpea Tagine Recipe
The base of most Moroccan tagines include olive oil, onion, and garlic. Mince the onion well and mince or press the garlic using a garlic press. This helps the garlic blend well into the tagine without there being big chunks of garlic in the final recipe.
The chickpea tagine is seasoned with spices typical in Moroccan cuisine, most important being cumin. Ground cumin is in almost all Moroccan recipes. Cumin is even on the tabletop alongside salt — instead of pepper.
In addition to cumin, use ground cinnamon, coriander, and turmeric. The cinnamon adds a touch of sweetness without making the dish too sweet. The turmeric helps to add a nice color to the dish.
Vegetables For The Tagine
The base of the sauce is tomatoes. I prefer to use whole tomatoes on the vine or beefsteak tomatoes for this. Using a tomato peeler, peel the tomatoes. Then, slice or dice them. If you prefer, you can use a can of diced tomatoes, but I like using fresh. The remaining liquid is vegetable broth, although you can use water or chicken broth if you are not a vegetarian.
In addition to the chickpeas, which should be drained and rinsed, the only other vegetables are carrots and a red pepper. The carrots can be diced, but I prefer to peel them and quarter them so that they can be arranged on the top of the tagine for serving. This is common in Morocan tagines.
If you want to turn up the heat a bit, add a tablespoon of harissa, the Moroccan chili paste. Or, you can place the harissa in a ramekin for serving to allow each person to add their own spice. I normally do both.
How To Make A Moroccan Chickpea Tagine
Place the tagine over a medium heat, using a diffuser for an electric stovetop.
Add the olive oil, onion, and garlic and cook for 3-4 minutes or until the onion starts to soften and yellow but before the garlic turns brown. Add the cumin, cinnamon, coriander, and turmeric and coat in the olive oil to release the aromas of the spices. Add the tomatoes, carrots, red pepper, and salt and stir into the spice mixture. Add the broth and stir.
Cover the tagine and cook for 30 minutes or until the carrots are soft. When removing the lid from the tagine remove it away from your face to release the steam.
Add the chickpeas and harissa (if using). Stir the chickpeas in and let the tagine cook for another 10 minutes or so, just to warm through the chickpeas. If placing the tagine on the tabletop directly for serving, arrange the carrots and peppers in a circular pattern, just for fun.
Serve with coriander, garnish with greek yogurt or coconut yogurt and harissa.
- 2 tablespoons olive oil
- ½ of a yellow onion, diced
- 3-4 cloves of garlic, minced or pressed
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon or cinnamon stick
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 6 tomatoes (vine or beefsteak), peeled and sliced
- 3-4 carrots, cut in quarters
- 1 red pepper, cut in strips
- 1 cup vegetable broth
- 2 15 ounce cans of chickpeas, drained and rinsed
- 1 tablespoon harissa (optional)
- Place the tagine over medium heat, using a diffuser for an electric stovetop.
- Add the olive oil, onion, and garlic and cook for 3-4 minutes or until the onion starts to soften and yellow but before the garlic turns brown.
- Add the cumin, cinnamon, coriander, and turmeric and coat in the olive oil to release the aromas of the spices.
- Add the tomatoes, carrots, red pepper, and salt and stir into the spice mixture. Add the broth and stir.
- Cover the tagine and cook for 30 minutes or until the carrots are soft.
- Add the chickpeas and harissa (if using). Stir the chickpeas in and let the tagine cook for another 10 minutes or so, just to warm through the chickpeas.
- If placing the tagine on the tabletop directly for serving, arrange the carrots and peppers in a circular pattern, just for fun.
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Amount Per Serving: Calories: 332Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 775mgCarbohydrates: 51gFiber: 15gSugar: 13gProtein: 15g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Stovetop Chickpea Tagine
This recipe works perfectly well cooking it on a stovetop in a dutch oven. It should be a dutch oven that distributes the heat evenly and is rather deep to allow the steam to circulate, in a similar way to the tagine. The main difference is that you would remove to a serving dish, rather than being able to place the tagine right on the table for serving.
How To Serve A Vegetable Chickpea Tagine
The great thing about cooking in a tagine is that the tagine pot can be served as is, going directly from the stovetop to the table.
There a few ways to garnish the tagine. You can add a dollop of harissa and sprinkle some freshly chopped cilantro. For something a little cooling, serve with a side of greek yogurt or coconut yogurt if you are vegan. This isn’t traditional, but tastes really good. You can also blend a touch of the harissa into the yogurt.
Although it’s possible to serve a vegetable and chickpea tagine with couscous, this is not how a tagine is generally served in Morocco.