This hearty Moroccan-inspired tagine is filled with hearty veggies and chickpeas simmered in a warm and flavorful cinnamon-scented tomato sauce. Delicious served over couscous, this vegetarian main dish is freezer-friendly and great to prepping ahead.
For those who have followed me for a while, you’ll know that I love to take inspiration for my dishes from all over the world, and today’s Vegetable Tagine with Chickpeas is inspired by the flavors of Morocco. A tagine (or tajine) is a stew-like dish from North Africa that typically has chicken or lamb, but my take keeps it both vegetarian and vegan by only using a hearty mix of vegetables. A great dish to make-ahead as it freezes great, it’s also a perfect way to use up any leftover veggies in the fridge or pantry.
- Olive oil: A heart healthy oil used to cook the veggies.
- Garlic: Adds nutty, pungent, aromatic flavor to the veggies and sauce.
- Ginger: Slightly peppery, a little sweet, sometimes with a kick of spiciness, ginger paste is a great alternative to fresh ginger.
- Onion: I use a white onion as it caramelizes quickly to add great, mild onion flavor to the tagine.
- Warm spices: Smoked paprika, cumin, turmeric, cinnamon, and cayenne give this tagine a warm, earthy, and peppery flavor.
- Mixed vegetables: You can use whatever you have on hand, but I like to use some squash, like butternut or acorn squash, eggplant, zucchini, bell peppers, potatoes, or carrots.
- Chicken bouillon: Mixed with some water and the tomatoes, it makes a strong, richly flavored sauce for the dish. You could also use vegetable bouillon if you follow a strict vegetarian diet.
- Diced tomatoes: The tomatoes add some acidity and tang to the sauce.
- Lemon: I love to use lemon zest for its strong, concentrated citrus flavor.
- Chickpeas: A great source of protein with a mild, nutty taste.
How to Make Vegetable Tagine with Chickpeas
Start your Vegetable Tagine with Chickpeas by washing and peeling your vegetables and then cutting them into bite sized cubes.
Then use a microplane to grate your garlic cloves into a large pot drizzled with some olive oil.
Add in the diced onion and the ginger.
Along with a sprinkle of salt and pepper. Cook until the onion is softened and translucent.
Then add your cinnamon, turmeric, and cumin.
Along with the cayenne, smoked paprika, and bit more salt and black pepper.
Stir in the spices, then start adding your vegetables.
Once all of your veggies are added, stir to coat evenly in the olive oil and spices.
Then you’ll add the chicken bouillon.
And the water and stir to combine with the bouillon.
Then pour in the diced tomatoes and add the lemon zest; stir to combine.
Finish by adding in the strained and rinsed chickpeas. Bring pot to a boil, then cover with a lid and reduce heat to a simmer. Let cook on low heat for about 45 minutes, until vegetables are tender.
Once veggies are soft and tender, serve topped with couscous or quinoa and freshly chopped scallions. Enjoy your Vegetable Tagine with Chickpeas!
Frequently Asked Questions
What is a tagine?
A tagine is a ceramic or clay cooking pot in Morocco, as well as a stew-like dish that is usually made in the earthenware pot.
What is traditionally served with tagine?
Some common dishes I’ve seen served alongside a Moroccan tagine are a tomato salad, warm lentils, and Zaalouk (an eggplant salad).
How to store or freeze vegetable tagine?
Kept in an airtight container or freezer bag, vegetable tagine is good for up to 4 days in the fridge, or 3 months in the freezer.
More Vegetarian Dishes
- Vegetarian Middle Eastern Pita Wrap
- Grilled Vegetable Sandwich with Pesto and Mozzarella
- Mixed Vegetable Stir-Fry
- Grilled Eggplant Parmesan
- Lebanese Eggplant and Chickpea Stew
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A warm, hearty, and comforting dish that’s great for meal-prepping ahead of time, my Vegetable Tagine with Chickpeas is sure to please the whole family.
Your spoon is waiting.
Vegetable Tagine with Chickpeas
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons ginger (minced )
- 1 medium onion (diced)
- salt and pepper (to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ½ teaspoon cayenne
- 5 cups mixed vegetables – diced (such as butternut squash, eggplant, zucchini, bell peppers, sweet potato, etc. )
- 2 tablespoons chicken bouillon
- 4 cups water
- 14 ounces diced tomatoes (regular or fire roasted )
- zest of one lemon (or one preserved lemon)
- 14 ounces chickpeas (strained and rinsed)
- cooked couscous or quinoa (optional, to serve)
- scallions (minced – optional garnish)
- In a large stock pot, heat oil over medium heat then add onions, garlic and ginger plus a sprinkle salt and pepper. Cook until onions start to become translucent, about 7-9 minutes, stirring frequently.
- Next, add in all of the spices (smoked paprika through cayenne) and stir until fragrant, about 30-60 seconds. Pour in the chopped vegetables along with a big pinch salt and more pepper to taste. Stir well to ensure evenly coated with spices before before adding all remaining ingredients (chicken bouillon through chickpeas.) Increase heat to high and bring mixture to a boil then cover with lid and reduce to low. Simmer until veggies are tender, about 45-60 minutes.
- To serve, ladle the tagine in to individual bowls then top with couscous or quinoa and sprinkle with scallions.