Name: Moroccan Chickpea and Carrot Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 yellow onion, finely chopped; 1 pound carrots, peeled and cut into 1-inch pieces; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons sweet paprika; 1 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1 tablespoon harissa paste; 2 tablespoons tomato paste; 1 can (14.5 ounces) diced tomatoes, with juices; 2 cans (15 ounces each) chickpeas, drained and rinsed; 2 cups gluten-free vegetable broth; 1/4 cup raisins; 3/4 teaspoon kosher salt, plus more as needed; 1/4 teaspoon black pepper; 1 lemon, zested and juiced; 1/4 cup roughly chopped cilantro

Moroccan Chickpea and Carrot Tagine

This is the sort of pot that improves while you do almost nothing useful nearby. Layer the spices before adding the liquid, then let carrots and chickpeas simmer into a warmly spiced, spoonable dinner.

Prep: 20 minutes

Cook: 45 minutes

Serves: 4

Difficulty: Easy

VeganVegetarianGluten free

Major allergens listed: None in the authored ingredients

Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.

Ingredients

Servings

2 tablespoons olive oil

1 yellow onion, finely chopped

1 pound carrots, peeled and cut into 1-inch pieces

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons sweet paprika

1 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 tablespoon harissa paste

2 tablespoons tomato paste

1 can (14.5 ounces) diced tomatoes, with juices

2 cans (15 ounces each) chickpeas, drained and rinsed

2 cups gluten-free vegetable broth

1/4 cup raisins

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon black pepper

1 lemon, zested and juiced

1/4 cup roughly chopped cilantro

Equipment

Dutch oven or heavy pot with lid

Chef's knife

Cutting board

Wooden spoon

Measuring spoons

Measuring cups

Can opener

Instructions

Temperature

Soften the onion and carrots. Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and carrots with a pinch of the salt. Cook, stirring occasionally, until the onion is soft and the carrot edges are beginning to soften, 8 to 10 minutes.
Layer the spices. Add the garlic, cumin, paprika, ginger, cinnamon, harissa, and tomato paste. Stir constantly for 1 minute, scraping the pot so the tomato paste darkens slightly but does not scorch. Burnt spices are not a bold flavor choice.
Add tomatoes, chickpeas, and broth. Stir in the diced tomatoes with their juices, chickpeas, vegetable broth, raisins, remaining salt, and black pepper. Scrape up any browned bits, then bring the mixture to a gentle over 5 to 8 minutes.
until tender. Partly cover the pot, reduce the heat to low, and simmer gently until the carrots are tender and the broth has thickened slightly, 25 to 30 minutes. Stir once or twice to prevent sticking.
Finish with lemon and cilantro. Remove the pot from the heat. Stir in the lemon zest, lemon juice, and cilantro. Taste and add salt if needed, then serve hot.

Texture

For a thicker tagine, uncover for the final 5 to 10 minutes of simmering. For a looser bowl, stir in a splash of broth before serving.

Storage and reheating

Cool leftovers promptly, refrigerate in a covered container for up to 4 days, and reheat until steaming hot, reaching 165°F before serving.

Add greens

Stir in 4 cups chopped spinach during the final 2 minutes of simmering, just until wilted.

Use dried fruit differently

Swap the raisins for 1/4 cup chopped dried apricots for a less sweet, slightly tangier finish.

Moroccan Chickpea and Carrot Tagine

Instructions

Texture

Storage and reheating

Add greens

Use dried fruit differently

Ratings & reviews

Rate this recipe

Instructions

Texture

Storage and reheating

Add greens

Use dried fruit differently

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