How to Make the Perfect Moroccan Chickpea Tagine
Moroccan · Medium · 50 min · 6 servings
This aromatic Moroccan chickpea tagine layers warm spices like cumin cinnamon and coriander with tender vegetables and hearty chickpeas in a completely vegan stew. Every bite of this plant-based dish transports you to the souks of Marrakech with its incredible depth of flavor.
Why this recipe works
This Moroccan Chickpea Tagine recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cans chickpeas drained and rinsed
- 1 large butternut squash peeled and cubed
- 1 can diced tomatoes
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons ras el hanout spice blend
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil
Step by step instructions
Step 1: Saute Aromatics
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and cook for 5 to 6 minutes until softened and translucent. Add garlic ras el hanout and cinnamon and cook for 1 minute until fragrant.
Step 2: Add Vegetables and Tomatoes
Add cubed butternut squash and diced tomatoes to the pot. Stir to coat everything in the spiced oil. Add 1 cup of water or vegetable broth and stir to combine all ingredients.
Step 3: Simmer the Tagine
Add chickpeas to the pot and bring the mixture to a boil. Reduce heat to low cover and simmer for 25 to 30 minutes until the squash is completely tender and the sauce has thickened.
Step 4: Finish and Season
Taste the tagine and adjust seasoning with salt pepper and additional spices as needed. Stir in a handful of roughly chopped dried apricots or golden raisins for sweetness if desired.
Step 5: Serve Over Couscous
Spoon tagine generously over steamed couscous or fluffy quinoa. Garnish with fresh cilantro toasted almonds and a wedge of lemon. Serve with warm flatbread on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ras el hanout → equal parts ground cumin coriander turmeric and a pinch of cayenne as a homemade blend
- butternut squash → sweet potato or carrot for an equally delicious and slightly sweeter result
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not blooming the spices in the oil before adding liquids which results in a flat one-dimensional flavor
- Cutting the squash into uneven pieces which causes some chunks to turn mushy while others remain undercooked
Nutrition facts
Per serving: 310 calories, 11g protein, 48g carbs, 8g fat, 10g fiber.
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