Go Back
Vegetable and Chickpea Tagine Recipe
Ben Carraoli

Vegetable and Chickpea Tagine Recipe

I recently made this Vegetable and Chickpea Tagine at home, and let me tell you—it was one of the most comforting meals I’ve cooked. The spices fill the kitchen with such an inviting aroma, and the vegetables blend beautifully with the chickpeas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 300
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil – adds richness and helps release the spice aromas.
  • 1 large onion diced – use yellow onion for sweetness, or red onion for a sharper kick.
  • 3 cloves garlic minced – fresh garlic works best for depth of flavor.
  • 1 teaspoon ground cumin – gives earthy warmth to the base.
  • 1 teaspoon ground coriander – balances flavors with its citrus-like notes.
  • 1 teaspoon ground cinnamon – a hint of sweetness that makes the tagine unique.
  • 1 teaspoon ground ginger – adds a mild heat and brightness.
  • 1/2 teaspoon turmeric – enhances color and subtle flavor.
  • 1/2 teaspoon smoked paprika – brings smoky richness.
  • 1/4 teaspoon cayenne pepper – just enough for gentle heat adjust to taste.
  • 2 large carrots sliced – adds natural sweetness and texture.
  • 1 bell pepper chopped – red works great for a pop of color.
  • 1 zucchini chopped – adds freshness and a tender bite.
  • 1 can 14 oz diced tomatoes – go for fire-roasted if you want extra depth.
  • 1 can 14 oz chickpeas, drained and rinsed – canned saves time, but cooked dried chickpeas give a creamier texture.
  • 1 cup vegetable broth – low-sodium keeps you in control of salt.
  • Salt and pepper to taste – season gradually for balance.
  • 1/4 cup chopped fresh cilantro – adds a zesty herbal lift.
  • 1/4 cup chopped fresh parsley – for freshness and color.
  • Lemon wedges for serving – the tang brightens every bite.

Method
 

  1. Heat olive oil in your pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent. Stir in minced garlic and let it cook for another minute. This simple base sets the stage for the depth of flavor.
  2. Sprinkle in cumin, coriander, cinnamon, ginger, turmeric, smoked paprika, and cayenne. Stir well until the onions and garlic are coated. Toasting spices in oil releases their full aroma and ensures your tagine has that irresistible, layered taste.
  3. Toss in carrots, bell pepper, and zucchini. Stir them around so they absorb the spiced onion mixture. Let them cook for about 5 minutes. This softens the veggies slightly and allows them to soak up the spice blend beautifully.
  4. Pour in diced tomatoes, chickpeas, and vegetable broth. Stir to combine everything into a rich mixture. Lower the heat, cover the pot, and let it simmer gently for 25–30 minutes until the vegetables are tender and the flavors have mingled together.
  5. Season with salt and pepper to taste. Stir in fresh cilantro and parsley just before serving to keep the herbs bright and fragrant. Squeeze lemon wedges over the top for a burst of tang. Serve hot and enjoy!