Moroccan Chickpea Tagine — Plant-Based One-Pot layers chickpeas, butternut squash, carrots, and tomatoes with Moroccan spices in a single pot for a rich, comforting vegan dinner.
Chef Rachel blooms cumin, cinnamon, paprika, and turmeric in olive oil, then simmers everything together with dates and vegetable broth so each spoonful feels warm and slightly sweet while still staying light enough for Mediterranean-style meal prep bowls.
+10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Moroccan Chickpea Tagine — Plant-Based One-Pot
Summary
A cozy plant-based Moroccan tagine made with chickpeas, butternut squash, tomatoes, and warm spices in one pot for vibrant vegan Mediterranean meal prep bowls.
Ingredients
Equipment
Method
- Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat, add onion and sauté until softened and lightly golden.
- Stir in garlic, butternut squash, carrots, and bell pepper, season with salt, and cook for a few minutes until the vegetables start to soften.
- Add cumin, coriander, cinnamon, paprika, turmeric, cayenne or harissa, and black pepper, stirring for about a minute until the spices are fragrant and toasted.
- Pour in tomatoes, chickpeas, vegetable broth, dates or apricots, and bay leaves, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer until the squash and carrots are tender and the tagine is thick and saucy, stirring occasionally.
- Remove bay leaves, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or your favorite grain.
Notes
Notes
For a creamier tagine, mash some of the butternut squash into the stew near the end of cooking.
Add a handful of spinach or kale in the last few minutes for extra greens and color.
This tagine tastes even better the next day after the flavors have melded, and it freezes beautifully for future meal prep.
Calories
Approximately 340 kcal per serving, depending on added oil and vegetables. Protein
Approximately 13 g plant protein per serving from chickpeas.
Approximately 340 kcal per serving, depending on added oil and vegetables. Protein
Approximately 13 g plant protein per serving from chickpeas.
Nutrition Facts
Estimated per serving for a chickpea and vegetable Moroccan tagine.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 13 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 14 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Sodium | 650 mg |
| Sugars | 16 g |
Tips and Variations for Moroccan Chickpea Tagine — Plant-Based One-Pot
- Add sweet potato, eggplant, or zucchini for extra bulk, and stir in dried apricots or dates to give the tagine a traditional sweet-savory Moroccan balance.
- Adjust spice levels with harissa paste or cayenne, and finish with fresh lemon juice and herbs to brighten the plant-based stew for Mediterranean bowls.
- Serve over fluffy couscous, quinoa, or cauliflower rice, then cool and portion into meal prep containers for 3–4 days or freeze for quick weeknight dinners.
Summary
A cozy plant-based Moroccan tagine made with chickpeas, butternut squash, tomatoes, and warm spices in one pot for vibrant vegan Mediterranean meal prep bowls.
Equipment for Moroccan Chickpea Tagine
- Large heavy pot or Dutch oven with lid
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- Olive oil
- Yellow onion, diced
- Garlic cloves, minced
- Butternut squash or sweet potato, peeled and cubed
- Carrots, peeled and sliced
- Red or orange bell pepper, diced
- Ground cumin
- Ground coriander
- Ground cinnamon
- Sweet or smoked paprika
- Ground turmeric
- Pinch cayenne or harissa paste (optional)
- Sea salt and black pepper
- Canned crushed or diced tomatoes
- Cooked chickpeas, drained and rinsed
- Vegetable broth or water
- Medjool dates or dried apricots, chopped
- Bay leaves
- Fresh lemon juice
- Fresh cilantro or parsley, chopped
Instructions for Moroccan Chickpea Tagine
- Heat olive oil in a large pot or Dutch oven over medium heat, add onion and sauté until softened and lightly golden.
- Stir in garlic, butternut squash, carrots, and bell pepper, season with salt, and cook for a few minutes until the vegetables start to soften.
- Add cumin, coriander, cinnamon, paprika, turmeric, cayenne or harissa, and black pepper, stirring for about a minute until the spices are fragrant and toasted.
- Pour in tomatoes, chickpeas, vegetable broth, dates or apricots, and bay leaves, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer until the squash and carrots are tender and the tagine is thick and saucy, stirring occasionally.
- Remove bay leaves, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or your favorite grain.
Notes
- For a creamier tagine, mash some of the butternut squash into the stew near the end of cooking.
- Add a handful of spinach or kale in the last few minutes for extra greens and color.
- This tagine tastes even better the next day after the flavors have melded, and it freezes beautifully for future meal prep.
Calories
Approximately 340 kcal per serving, depending on added oil and vegetables.
Protein
Approximately 13 g plant protein per serving from chickpeas.
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