This vegan Moroccan chickpea tagine is a hearty and aromatic stew that simmers with exotic spices and flavors. The combination of tender chickpeas, sweet carrots, and crunchy preserved lemons will transport your taste buds to the vibrant souks of Marrakech.

Cuisine: Moroccan-Inspired Vegan
Servings: 4-6

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 medium carrots, peeled and sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cayenne pepper
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon preserved lemon, finely chopped (see note)
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, ginger, and cayenne pepper. Cook for 1 minute.
4. Add the chickpeas, carrots, diced tomatoes, vegetable broth, and preserved lemon. Season with salt and pepper to taste.
5. Bring the tagine to a simmer, then reduce the heat to low and cook, covered, until the flavors have melded together and the vegetables are tender, about 30-40 minutes.
6. Serve the vegan Moroccan chickpea tagine hot, garnished with fresh parsley or cilantro.

Note: Preserved lemon is a common ingredient in Moroccan cuisine. You can find it at Middle Eastern markets or make your own by fermenting thinly sliced lemons in salt for several weeks.

Matching Wines

Gewürztraminer: This aromatic white wine from Germany pairs perfectly with the spicy and sweet flavors of the tagine.

Syrah/Shiraz: A full-bodied red wine from France that complements the bold and savory elements of the stew.

Moscato: A sweet and sparkling wine from Italy that cleanses the palate between bites.