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Moroccan Chickpea & Vegetable Tagine with Preserved Lemon

Moroccan Chickpea & Vegetable Tagine with Preserved Lemon

Lunch
Prep Time
25min
Cook Time
45min
Servings
4
Calories
485
Chef's Note

If you can't find preserved lemons, you can substitute with the zest of one fresh lemon plus 1 tablespoon of lemon juice, though the flavor won't be quite the same. For authentic Moroccan flavor, toast and grind your own spices rather than using pre-ground versions. This tagine actually tastes even better the next day as the flavors continue to develop overnight!

Tags
Moroccan
vegetarian
chickpeas
tagine
Mediterranean
plant-based
one-pot
spiced
preserved lemon
lunch
Ingredients

  • 3 tablespoons olive oil

  • 1 large onion

  • 3 cloves garlic cloves

  • 1 tablespoon ginger

  • 2 medium carrots

  • 2 medium bell peppers

  • 1 medium sweet potato

  • 1 medium zucchini

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon turmeric

  • 1 tablespoon harissa paste

  • 2 tablespoons tomato paste

  • 1 14-oz can diced tomatoes

  • 2 15-oz cans chickpeas

  • 1 cup vegetable broth

  • 1 small preserved lemon

  • 1 tablespoon honey

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup fresh cilantro

  • 2 tablespoons fresh mint

  • 1/3 cup green olives

  • 1 1/2 cups couscous

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened.

  • 2

    Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for another minute until fragrant.

  • 3

    Stir in all the spices (1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon smoked paprika, and 1/2 teaspoon turmeric) and cook for 30 seconds to bloom the flavors.

  • 4

    Add 2 tablespoons tomato paste and 1 tablespoon harissa paste, stirring to combine with the spices and aromatics.

  • 5

    Add the carrots, bell peppers, and sweet potato to the pot. Cook for 5 minutes, stirring occasionally.

  • 6

    Pour in the 14-oz can of diced tomatoes, 1 cup vegetable broth, and add the 2 cans of drained chickpeas. Stir well to combine.

  • 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15 minutes.

  • 8

    Add the zucchini pieces and continue to cook for another 10 minutes until all vegetables are tender but not mushy.

  • 9

    While the tagine simmers, prepare the couscous according to package instructions.

  • 10

    Stir the chopped preserved lemon rind, 1 tablespoon honey, 1/3 cup halved green olives, 1 teaspoon salt, and 1/2 teaspoon black pepper into the tagine. Adjust seasoning to taste.

  • 11

    Remove from heat and let stand for 5 minutes to allow flavors to meld.

  • 12

    Fluff the couscous with a fork and divide among four serving bowls.

  • 13

    Ladle the tagine over the couscous and garnish with 1/4 cup chopped cilantro and 2 tablespoons chopped mint before serving.

Nutrition Information (per serving)
485
Calories
17g
Protein
78g
Carbs
14g
Fat
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