Moroccan · Main course

Vegan Chickpea & Carrot Tagine

A hearty, wholly plant-based tagine of chickpeas and carrots slow-simmered with onion, garlic, ginger, cumin and a little cinnamon until the sauce is thick and fragrant, brightened with preserved lemon and coriander. Substantial enough to satisfy without meat, it is the sort of everyday vegan tagine that fills Moroccan homes on meatless days.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4
Level: Easy

Ingredients

480 g cooked chickpeas
4 carrots, cut into chunks
2 onions, sliced
3 garlic cloves, crushed
1 tsp each ground ginger, cumin and paprika
1/2 tsp cinnamon
1/2 preserved lemon, rind sliced
400 g chopped tomatoes
4 tbsp olive oil
Small bunch coriander and parsley, salt and pepper

Method

1

Soften the base

Warm the oil in a tagine or heavy pot and soften the onions and garlic gently for 8 minutes.
2

Bloom the spices

Stir in the ginger, cumin, paprika and cinnamon and cook a minute until fragrant.
3

Build the stew

Add the tomatoes, carrots and a cup of water, season, cover and simmer for 20 minutes until the carrots are nearly tender.
4

Add chickpeas

Stir in the chickpeas and preserved-lemon rind and cook a further 15 minutes until everything is tender and the sauce thick.
5

Finish

Fold through most of the herbs, adjust the seasoning, and serve scattered with the rest and plenty of bread.

Chef's tips

Cook the onions slowly at the start; they melt into the sauce and give the tagine its body.
Use only the preserved-lemon rind and go easy on salt, as the lemon is salty.
A splash of the chickpea cooking liquid enriches the sauce if it needs loosening.

Frequently asked questions

Can I add other vegetables?

Yes. Potatoes, squash, courgettes or peas all suit this tagine. Add firmer vegetables earlier and softer ones later so everything finishes tender at the same time.

What do I serve with it?

Warm khobz bread to mop the sauce is traditional, or serve it over couscous. A simple herb or tomato salad on the side rounds out the meal.