Vegan Moroccan Chickpea Tagine
This deeply fragrant, slow-simmered pot is North African comfort food at its finest — and every single ingredient in it happens to come straight from the plant kingdom. Tender sweet potato cubes, hearty chickpeas, and a sauce built on diced tomatoes and vegetable broth make this the kind of meal that satisfies even the most committed meat-eaters at the table. The spice blend is where the magic really happens: ras el hanout, cumin, coriander, turmeric, smoked paprika, and a whisper of cayenne layer up into something that smells absolutely incredible the moment it hits the hot oil. Preserved lemon rind and briny green olives are stirred in near the end, cutting through the richness and giving the whole dish a bright, complex finish that feels genuinely restaurant-worthy. Fluffy couscous — ready in five minutes flat — soaks up every drop of that golden sauce and rounds out a complete, protein-packed dinner for four. Fresh cilantro, parsley, and a squeeze of lemon over the top are optional, but they add a pop of color and freshness that makes the bowls look as good as they taste. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the tagine
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 lb sweet potato (about 1 large), peeled and cut into 1-inch cubes
- 1 ½ cups vegetable broth
- ½ preserved lemon, rind only, finely chopped
- ½ cup green olives, pitted and halved
- salt and pepper, to taste
For the couscous
- 1 ½ cups couscous
- 1 ½ cups boiling water
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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