Easy Moroccan Chickpea & Carrot Tagine Recipe
This easy recipe combines the warmth of Moroccan spices with hearty chickpeas, sweet carrots, and a vibrant tomato base. Perfect for a quick yet flavorful meal, it pairs beautifully with couscous or naan and can be prepared in a slow cooker, pressure cooker, or stovetop for convenience.
Equipment
- Slow cooker or pressure cooker option
- Large stovetop pot for stovetop method
Ingredients
- 1 medium sweet onion finely chopped
- 1 1-inch piece of fresh ginger peeled and grated
- 2 garlic cloves minced or grated
- 4 carrots chopped
- 1 red bell pepper seeded and chopped
- 1 14-ounce can diced tomatoes
- 2 tablespoons harissa paste
- 2 teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper to taste
- Juice of ½ lemon
- 2 14-ounce cans chickpeas, drained and rinsed
- ½ cup fresh cilantro chopped
Optional Garnishes:
- Seeds from 1 pomegranate about 1 cup
- Fresh mint for serving
Serving Suggestions:
- Cooked couscous or naan
Instructions
Slow Cooker Method (4 to 8 hours):
- Add the onion, ginger, garlic, carrots, bell pepper, diced tomatoes, harissa, 1 cup of water, paprika, cumin, cinnamon, and a generous pinch of salt and pepper into the slow cooker. Stir everything together until well mixed.
- Cover and set to cook on low for 6 to 8 hours, or high for 4 to 6 hours, until the vegetables are tender.
- Stir in the lemon juice, chickpeas, and cilantro about 5 minutes before serving. Let the mixture heat through, adding water if needed to adjust the consistency.
- Serve the tagine over couscous or alongside naan bread, garnished with pomegranate seeds and mint if desired.
Pressure Cooker Method (11 minutes):
- In the pressure cooker, combine the onion, ginger, garlic, carrots, bell pepper, diced tomatoes, harissa, 1 cup of water, paprika, cumin, cinnamon, and a pinch of salt and pepper. Mix well to ensure the ingredients are evenly distributed.
- Secure the lid and cook at high pressure for 6 minutes. Once done, release the pressure naturally or use the quick-release method.
- Stir in the lemon juice, chickpeas, and cilantro, then cook for an additional 5 minutes to heat the chickpeas thoroughly. Add water as needed to reach the desired consistency.
- Serve with couscous or naan and top with pomegranate seeds and mint, if you like.
Stovetop Method (30 minutes):
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion, ginger, and garlic, sautéing for about 3 to 5 minutes until the mixture becomes fragrant.
- Add the carrots and bell pepper, cooking for another 5 minutes until softened. Stir in the diced tomatoes, harissa, 1 cup of water, paprika, cumin, cinnamon, and a pinch of salt and pepper. Mix well.
- Cover the pot and let the tagine simmer on low to medium heat for about 15 to 20 minutes, stirring occasionally. The vegetables should be tender, and the sauce should thicken to a stew-like consistency.
- Add the lemon juice, chickpeas, and cilantro, cooking for an additional 5 minutes to combine the flavors and warm the chickpeas. Adjust with water if the tagine is too thick.
- Serve hot with couscous or naan, and garnish with pomegranate seeds and mint for an extra touch.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Harissa paste can be adjusted based on desired spice level.
- For added sweetness, include a handful of golden raisins during cooking.
Tried this recipe?Let us know how it was!