Vegan Chickpea and Vegetable Tagine
Chickpeas, root vegetables, and preserved lemon simmer in a spiced tomato broth in this North African-style tagine built around warming spices like cumin, coriander, and cinnamon. The long, gentle cook — about an hour on the stovetop — allows the flavors to develop and the vegetables to turn tender without falling apart. Serve over couscous or with flatbread to soak up the sauce.
Equipment
- large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil preferably extra virgin
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 inch piece fresh ginger grated
- 2 teaspoons ground cumin
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper optional, to taste
- 1 can diced tomatoes 14.5 oz, organic if possible
- 1.5 cups vegetable broth low-sodium preferred
- 2 medium carrots sliced into 1/2-inch rounds
- 1 medium zucchini halved lengthwise and sliced
- 1 cup cubed sweet potato peeled and diced
- 1 can chickpeas 15 oz, drained and rinsed
- 1 whole preserved lemon rinsed, seeds removed, finely chopped
- ¼ cup chopped fresh cilantro plus extra for garnish
- ¼ cup chopped fresh parsley
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (about 350°F / 175°C). Add the chopped onion and sauté for 5–6 minutes, until softened and golden at the edges.
- Stir in the garlic and grated ginger. Cook for 1 minute until aromatic, being careful not to burn the garlic.
- Add the cumin, cinnamon, turmeric, and cayenne. Stir for 30 seconds to toast the spices and release their oils.
- Pour in the diced tomatoes and stir, scraping the bottom to deglaze the pot.
- Add the vegetable broth, sweet potatoes, carrots, chickpeas, and preserved lemon. Bring to a gentle boil over medium-high heat, then reduce heat to low (about 200°F / 95°C), cover, and simmer for 25 minutes.
- Add the zucchini and continue to simmer uncovered for an additional 15 minutes, or until all vegetables are tender and the sauce has thickened slightly.
- Stir in fresh cilantro and parsley, adjust seasoning with salt if needed, and remove from heat.
Notes
- To enhance depth, let the tagine rest covered for 10 minutes before serving—it enhances flavor meld.
- Use fresh, seasonal vegetables such as pumpkin or eggplant as alternatives.
- For a richer flavor, roast the sweet potatoes before adding them to the tagine.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 208mgPotassium: 452mgFiber: 5gSugar: 8gVitamin A: 10773IUVitamin C: 22mgCalcium: 93mgIron: 2mg
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