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Chickpea Vegetable Tagine

This hearty, plant-based stew combines tender canned chickpeas with sweet carrots and zucchini, simmered slowly in a fragrant blend of cumin, cinnamon, and smoked paprika. The dish develops a rich, thick sauce with melting vegetables and a warm spice aroma, offering comforting bites and a satisfying texture. Perfect for busy weeknights, it’s a simple, forgiving recipe that delivers deep flavor and cozy nourishment.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: North African
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 teaspoon cumin toasted for more flavor
  • 1/2 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 2 carrots large carrots, sliced thick for hearty texture
  • 1 can diced tomatoes 14 oz, crushed or diced
  • 2 cans canned chickpeas 15 oz each, drained and rinsed
  • 2 cups vegetable broth or water
  • 1 cup zucchini, sliced added near the end
  • to taste salt and pepper for seasoning
  • a squeeze lemon fresh lemon juice to brighten the dish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring spoons
  • Sharp knife

Method
 

  1. Heat your large pot over medium heat and add a tablespoon of oil. Once shimmering, add the diced onion and cook, stirring frequently, until it turns translucent and starts to caramelize, about 8 minutes. The onions should smell sweet and look golden.
  2. Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant—your kitchen will fill with a warm aroma of garlic and spices.
  3. Stir in the toasted cumin, cinnamon, and smoked paprika, cooking for 30 seconds to release their fragrant oils. Be careful to stir constantly so they don't burn—they should become aromatic and slightly darker.
  4. Add the sliced carrots and stir well, allowing them to coat with the spices. Cook for about 5 minutes, stirring occasionally, until they start to soften and turn a little golden on the edges.
  5. Pour in the crushed diced tomatoes, stirring to combine everything and scraping up any flavorful bits stuck to the bottom of the pot. Let this simmer gently for 5 minutes until the mixture thickens slightly and smells rich.
  6. Drain and rinse the chickpeas, then add them to the pot along with the vegetable broth. Stir everything together and bring to a gentle simmer. Cover the pot loosely and lower the heat to maintain a low simmer, cooking for about 20 minutes to let the flavors meld and the chickpeas to absorb the spices.
  7. After simmering, stir in the sliced zucchini and cook uncovered for another 10 minutes, or until the zucchini is tender but not mushy, and the sauce has thickened to your liking. You should see the vegetables softening and the sauce becoming fragrant and slightly glossy.
  8. Season the stew with salt and pepper to taste. Finish with a squeeze of fresh lemon juice to brighten the flavors. Give everything a gentle stir to distribute the seasoning evenly.
  9. Remove from heat and let the stew sit uncovered for 5 minutes. This resting time allows the flavors to deepen and the sauce to thicken just a bit more, creating a luscious, hearty dish.
  10. Scoop the chickpea vegetable tagine into bowls, garnish with fresh herbs if desired, and serve hot. Enjoy the warm, aromatic comfort of this simple but richly flavored stew.