This Moroccan Chickpea Tagine with Preserved Lemons is a fragrant, comforting stew that balances sweet, salty, and tangy flavors in every bite. Tender carrots, hearty chickpeas, warming spices, and the unmistakable brightness of preserved lemons come together in a light yet deeply satisfying dish that works beautifully in any season.
Why You’ll Love This Recipe
This recipe is naturally vegan, dairy-free, and gluten-free, making it suitable for a wide range of diets. It is easy to prepare, uses simple pantry spices, and delivers bold Moroccan-inspired flavors without being heavy. The combination of preserved lemons, dried fruits, and aromatic spices creates a unique depth of flavor that feels special yet approachable. It can be cooked in a traditional tagine or a regular pot, so no special equipment is required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 can (15 oz / 425 g) low-sodium chickpeas, drained and rinsed
4 large carrots, peeled and sliced into thick rounds
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 cups vegetable broth
¼ teaspoon salt
1 preserved lemon, pulp removed and peel finely chopped
1 tablespoon tapioca flour
¼ cup dried dates, chopped
¼ cup dried apricots, chopped
2 tablespoons fresh cilantro or parsley, chopped (optional)
Directions
If using a traditional tagine, make sure it has been soaked and dried according to manufacturer instructions before cooking.
Heat the tagine or a heavy-bottomed pot over low heat, then gradually increase to medium. Add the olive oil and sliced onion and cook for about 5 minutes, until the onion begins to soften.
Add the carrots, garlic, cumin, coriander, cinnamon, ginger, salt, vegetable broth, preserved lemon, dates, and apricots. Stir gently to combine. Cover and let the mixture simmer for about 30 minutes, stirring occasionally, until the carrots are tender.
Add the chickpeas and continue cooking for another 10 to 15 minutes.
In a small bowl, mix the tapioca flour with a little water to form a slurry, then stir it into the stew. Cook for a few more minutes until the sauce thickens slightly.
Finish by stirring in the chopped cilantro or parsley if using. Serve hot.
For a spicier version, add a pinch of cayenne pepper or chili flakes. Sweet potatoes or butternut squash can be used instead of carrots for a different texture and sweetness. If you prefer a more herb-forward flavor, increase the amount of fresh cilantro or parsley at the end. Raisins can be substituted for dates if needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish also reheats well in the microwave.
FAQs
Can I make this recipe without a tagine?
Yes, a Dutch oven or regular pot works very well and still delivers excellent flavor.
What do preserved lemons taste like?
They are salty, floral, and bright, with a much deeper flavor than fresh lemons.
Can I use canned chickpeas?
Yes, canned low-sodium chickpeas are perfect for this recipe.
Is this recipe suitable for vegans?
Yes, it is completely plant-based when made with vegetable broth.
Can I freeze this tagine?
Yes, it freezes well for up to 2 months in a sealed container.
What can I serve with this dish?
It pairs well with rice, couscous, or crusty bread.
Can I skip the dried fruits?
You can, but they add important sweetness and balance to the dish.
What can I use instead of tapioca flour?
Arrowroot powder or cornstarch work well as substitutes.
Is this dish very spicy?
No, it is warmly spiced but not hot.
Can I add other vegetables?
Yes, zucchini, bell peppers, or squash are great additions.
Conclusion
Moroccan Chickpea Tagine with Preserved Lemons is a simple yet elegant dish that brings vibrant flavors and comforting warmth to the table. With its aromatic spices, tender vegetables, and unique citrusy finish, it’s a recipe you’ll want to return to again and again, whether for a cozy weeknight meal or a special gathering.
Moroccan Chickpea Tagine with Preserved Lemons is a vibrant, warmly spiced vegan stew featuring carrots, chickpeas, dried fruits, and citrusy preserved lemon in a rich, lightly thickened broth. It’s comforting, flavorful, and perfect for any season.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 can (15 oz / 425 g) low-sodium chickpeas, drained and rinsed
4 large carrots, peeled and sliced into thick rounds
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 cups vegetable broth
¼ teaspoon salt
1 preserved lemon, pulp removed and peel finely chopped
1 tablespoon tapioca flour
¼ cup dried dates, chopped
¼ cup dried apricots, chopped
2 tablespoons fresh cilantro or parsley, chopped (optional)
Instructions
Heat a tagine or heavy-bottomed pot over low heat, then raise to medium. Add olive oil and sliced onion; cook for about 5 minutes until softened.
Add carrots, garlic, cumin, coriander, cinnamon, ginger, salt, broth, preserved lemon, dates, and apricots. Stir gently to combine.
Cover and simmer for 30 minutes, stirring occasionally, until the carrots are tender.
Add chickpeas and cook for another 10–15 minutes.
Mix tapioca flour with a little water to make a slurry. Stir into the tagine and cook for a few more minutes until slightly thickened.
Stir in chopped cilantro or parsley if using. Serve hot with rice, couscous, or bread.
Notes
Add cayenne or chili flakes for heat.
Swap carrots for sweet potatoes or squash for a sweeter version.
Raisins can replace dates if needed.
Arrowroot or cornstarch can be used instead of tapioca flour.
