Africa Vegan Recipes

Moroccan Inspired Vegan Tagine-Moroccan Chickpea Tagine Recipe

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Introduction: Moroccan cuisine is known for its rich flavors and aromatic spices, and a tagine is one of its most iconic dishes. This Moroccan Chickpea Tagine is a delightful vegan rendition, featuring hearty chickpeas and a colorful array of vegetables, all infused with a blend of fragrant spices. Traditionally cooked in a clay pot called a tagine, this recipe captures the essence of Moroccan culinary traditions.

Cooking Time: Preparation: 20 minutes Cooking: 1 hour 15 minutes Total: 1 hour 35 minutes


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 carrots, peeled and sliced into rounds
  • 1 zucchini, diced
  • 1 14-ounce can diced tomatoes (with juices)
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • 1/4 cup dried apricots, chopped
  • 1/4 cup green olives, pitted and halved
  • 2 tablespoons fresh lemon juice
  • Fresh cilantro or parsley, chopped, for garnish


  1. Prepare the Tagine:
    • In a large tagine or a heavy-bottomed pot, heat the olive oil over medium heat.
  2. Sauté Aromatics:
    • Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.
    • Stir in the minced garlic and cook for an additional 1 minute.
  3. Add Spices:
    • Add cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper to the pot. Stir well to coat the aromatics with the spices and cook for about 1-2 minutes until fragrant.
  4. Vegetables and Chickpeas:
    • Add the diced red and yellow bell peppers, sliced carrots, and diced zucchini. Cook for about 5-6 minutes until the vegetables start to soften.
  5. Tomatoes and Chickpeas:
    • Pour in the diced tomatoes with their juices and the drained and rinsed chickpeas. Stir to combine.
  6. Add Liquid:
    • Pour in the vegetable broth and season with salt and pepper to taste. Give it a good stir.
  7. Simmer:
    • Cover the pot and let the tagine simmer over low-medium heat for about 45 minutes to 1 hour, allowing the flavors to meld and the vegetables to become tender.
  8. Add Final Touches:
    • Stir in the chopped dried apricots and halved green olives. Let it cook for an additional 5 minutes.
  9. Finish and Serve:
    • Just before serving, drizzle fresh lemon juice over the tagine and give it a final stir.
    • Garnish with chopped fresh cilantro or parsley for a burst of color and freshness.
  10. Serve:
    • Serve the Moroccan Chickpea Tagine over couscous, quinoa, or rice. The dish can be enjoyed on its own or with a side of crusty bread.


  • If you don’t have a tagine, you can use a heavy-bottomed pot with a tight-fitting lid.
  • Adjust the spice levels to your preference. If you prefer more heat, increase the amount of cayenne pepper.
  • Feel free to customize the vegetable selection based on what you have on hand or your personal preferences.
  • To deepen the flavors, consider marinating the chickpeas and vegetables with the spices for an hour before cooking.
  • Leftovers taste even better the next day as the flavors continue to meld.

Enjoy the rich flavors and aromatic aromas of this Moroccan Chickpea Tagine – a dish that encapsulates the warmth and beauty of Moroccan cuisine.

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