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Vegan Moroccan Chickpea Tagine recipe served on a plate

Easy Moroccan Chickpea Tagine

This easy vegan tagine recipe takes the simple chickpea, adds just the right amount of spice, and turns it into an addictive main dish that is both healthy and filling. Serve with quinoa, couscous, rice, or nan to make a meal.
Author: Kim @ DancesWithKnives
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Moroccan
Diet: Gluten Free, Vegan
Servings: 6


  • 2 Tbsp olive oil
  • 1 small onion, diced ( about 1 cup)
  • 2 cloves garlic, minced (about 1 Tbsp)
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp cumin
  • ½ tsp ginger
  • ¼ tsp black pepper
  • tsp cayenne pepper (optional)
  • 1 pinch nutmeg
  • ¾ tsp sea salt
  • 2 14oz cans chickpeas, rinsed and drained
  • 4 medium carrots, sliced medium thickness (about 2 cups)
  • ¼ cup raisins
  • 1 Tbsp agave
  • 3 Tbsp tomato paste
  • 1 ¾ cups water


  • ¼ cup parsley, chopped
  • ½ cup plain vegan yogurt (optional)
  • Season to taste


  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onions and saute for 2 to 3 minutes until the onions are soft and translucent.
  • Add the garlic and saute for another minute. Now add the turmeric, cinnamon, cumin, ginger, black pepper, cayenne, nutmeg, and salt to the onions and garlic. Sauté again for another minute until the onions and garlic are coated in the spices.
  • Next add the chickpeas, carrots, raisins, agave, tomato paste, and water. Bring to a boil, then lower to a simmer, cover with a lid, and cook 20-25 minutes stirring occasionally.
  • After 25 minutes the carrots should be cooked. If you would like a thicker consistency continue to simmer with the lid off for a few minutes. If you would like thinner consistency simply add more water or vegetable stock.
  • Once you reach your desired consistency taste and season with salt if desired.
  • Garnish with chopped parsley and plain vegan yogurt. This dish goes great with rice, couscous, quinoa, and nan.


*Vegetable stock can be used in place of water. If you use vegetable stock make sure to omit the salt when cooking and only season at the end.
*Golden raisins also work really well with this recipe


Serving: 1cup | Calories: 252kcal | Carbohydrates: 39.2g | Protein: 9.4g | Fat: 6.1g | Saturated Fat: 0.7g | Sodium: 362mg | Potassium: 529mg | Fiber: 7.8g | Sugar: 6.6g | Calcium: 103mg | Iron: 3mg
Keyword chickpeas, easy, quick
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