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Chickpea Vegetable Tagine

This chickpea vegetable tagine is a hearty, rustic stew simmered with simple pantry ingredients and warm spices, resulting in a comforting dish with tender vegetables and soft chickpeas coated in a flavorful sauce. Its imperfect, chaotic appearance belies a deep richness of flavor, with a thick, aromatic sauce that clings lovingly to each spoonful, offering a cozy, satisfying experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: North African
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 2 medium carrots sliced thin
  • 400 g diced tomatoes or fresh, chopped
  • 2 cans chickpeas rinsed and drained
  • 1/2 cup vegetable broth or water
  • 1 tablespoon preserved lemon finely chopped
  • 1/4 cup olives pitted and sliced

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, for about 5 minutes until it becomes translucent and sweet-smelling.
  2. Add the minced garlic and cook for another 30 seconds, stirring until fragrant but not browned. The kitchen should fill with a warm, garlic aroma.
  3. Stir in the ground cumin, coriander, and cinnamon, cooking for about 1 minute while stirring constantly. You’ll notice the spices releasing their aromatic oils, and the mixture will smell like a cozy spice market.
  4. Add the sliced carrots to the skillet and cook for 3-4 minutes, stirring occasionally. They should turn slightly shiny and their color brightens, adding a gentle sweetness to the dish.
  5. Pour in the diced tomatoes and stir well. Let the mixture simmer for about 5 minutes until it thickens slightly and the kitchen smells rich and inviting.
  6. Stir in the rinsed chickpeas along with the vegetable broth. Bring everything to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and flavors meld.
  7. Uncover and stir in the chopped preserved lemon and sliced olives. Continue simmering uncovered for 5 more minutes, allowing the flavors to deepen and the sauce to thicken slightly.
  8. Check the sauce; it should be thick and fragrant, with the chickpeas breaking apart slightly. Taste and adjust seasoning if needed—add a squeeze of lemon or a pinch of salt for brightness.
  9. Remove from heat and let sit for 5 minutes. This resting period allows the flavors to settle and meld together, making each spoonful even more satisfying.
  10. Spoon the hearty, fragrant tagine into bowls, and serve with crusty bread or couscous. Garnish with extra olives or preserved lemon if desired, and enjoy the cozy, imperfect goodness of this dish.

Notes

Feel free to customize with other vegetables or greens; for extra heat, add chili flakes or hot sauce to taste.