Go Back
Spicy Moroccan Chickpea and Vegetable Tagine - Kosher Comfort Food - Moroccan recipe
I discovered the magic of tagine cooking during a particularly cold February when I was craving something warm and exotic. The whole apartment filled with the most incredible aromas of cumin, cinnamon, and harissa while this bubbled away on the stovetop. What started as an experiment with my ceramic tagine pot has become one of my go-to weeknight dinners. This dish represents everything I love about Moroccan cuisine: the complex spice blends, the way vegetables transform into something deeply satisfying, and how chickpeas become the star of the show. Traditional tagines often include meat, but this vegetarian version doesn't miss it at all. The chickpeas provide plenty of protein and substance, while the vegetables add sweetness and texture that keeps every bite interesting. The secret to a great tagine is building layers of flavor. I start by blooming whole spices in olive oil, then add the vegetables in stages based on their cooking times. Carrots and potatoes go in first since they take longest to soften. Sweet potatoes and bell peppers follow, and finally the zucchini gets added near the end so it doesn't turn to mush. The harissa paste brings the heat, but you can adjust it to your family's taste preferences. I serve this over couscous or with warm pita bread for soaking up the incredible sauce. A dollop of plain yogurt on top provides a cooling contrast to the spices. It's perfect for Shabbat dinner or any time you want something that feels special but doesn't require hours of prep work.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Moroccan
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons harissa paste adjust to taste
  • 1 can diced tomatoes 14.5 oz, with juices
  • 2 cups vegetable broth kosher certified
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 2 large carrots cut into 1-inch pieces
  • 2 medium potatoes cubed
  • 1 large sweet potato cubed
  • 1 large red bell pepper cut into strips
  • 1 medium zucchini sliced into half-moons
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot or tagine over medium heat. Add the diced onion and cook for 5 minutes until softened and lightly golden.
  2. Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant, stirring constantly to prevent burning.
  3. Add cumin, coriander, cinnamon, and turmeric to the pot. Stir constantly for 30 seconds until the spices are fragrant and well combined with the aromatics.
  4. Stir in the harissa paste and cook for 1 minute, allowing it to bloom with the other spices. The mixture should be very aromatic at this point.
  5. Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Pour in the vegetable broth and bring to a simmer.
  6. Add the chickpeas, carrots, and potatoes to the pot. Cover and simmer for 20 minutes, stirring occasionally.
  7. Add the cubed sweet potato and red bell pepper strips. Continue simmering covered for another 15 minutes until all vegetables are tender.
  8. Stir in the zucchini slices and cook uncovered for 5-8 minutes until the zucchini is tender but still holds its shape.
  9. Remove from heat and stir in the fresh cilantro and lemon juice. Season with kosher salt and black pepper to taste.
  10. Let the tagine rest for 5 minutes before serving to allow the flavors to meld together. Serve hot with couscous, rice, or warm pita bread.

Notes

This tagine tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 4 days. You can adjust the heat level by using more or less harissa paste. For a milder version, start with 1 tablespoon and add more to taste. The tagine can also be made in a slow cooker on low for 4-6 hours, adding the zucchini in the last 30 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 650mg 28%
Dietary Fiber 9g 32%
Total Sugars 12g
Protein 11g 22%
*Percent Daily Values are based on a 2,000 calorie diet.