Moroccan-Style Vegetable Chickpea Tagine

A warmly spiced vegan tagine with chickpeas and distinct vegetables in a thick tomato broth, balanced by tangy preserved lemon, olives, and restrained apricot sweetness.

75 min

6 servings

Vegetable chickpea tagine with carrots, zucchini, olives, apricots, and preserved lemon served over fluffy couscous.

Ingredients

3 tbsp extra-virgin olive oil, divided

1 large yellow onion, diced

4 garlic cloves

1 tbsp grated ginger

2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp sweet paprika

1/4 tsp cinnamon

2 tbsp tomato paste

1 1/2 cups crushed tomatoes

2 cups low-sodium vegetable broth

2 (15 oz) cans drained and rinsed chickpeas

4 medium carrots, cut into 1-inch chunks

2 medium zucchini, cut into thick half-moons

1/2 preserved lemon, rinsed and finely chopped

1/2 cup green olives

1/2 cup dried apricots

1 1/2 cups plain couscous

Kosher salt and freshly ground black pepper

Equipment

Dutch oven or tagine · Chef's knife · Cutting board · Wooden spoon · Measuring cups

Keep it thick

Uncover for the final simmer so the tomato broth concentrates and coats each vegetable instead of becoming soup.

Salt last

Preserved lemon and olives vary in salinity; rinsing the lemon and tasting before salting keeps the bright flavors in balance.

Prep and soften

01. Cut carrots evenly and zucchini thickly so neither turns to mush; ready the onion, garlic, and ginger.

02. Soften onion in 2 tbsp oil with a small pinch of salt until glossy, not browned.

Make the base

03. Stir garlic, ginger, cumin, coriander, paprika, cinnamon, and tomato paste until fragrant and lightly darkened.

04. Add tomatoes, broth, chickpeas, carrots, apricots, and pepper; scrape up the flavorful pot bottom and bring to a gentle simmer.

Braise and finish

05. Cover and simmer until carrots are almost tender and the broth has become a spoon-coating sauce.

06. Add zucchini, olives, and rinsed preserved lemon; simmer uncovered until zucchini is tender yet keeps its edges.

Balance and serve

07. Taste only after olives and preserved lemon are in the pot, then salt sparingly and finish with the remaining oil.

08. Prepare couscous as its package directs, fluff after 5 minutes, and spoon the thick tagine over the grains.