Moroccan Chickpea and Vegetable Tagine

Other Fast With Oil Published April 08, 2026

A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, aromatic broth until everything melts together into something deeply fragrant and complex. The combination of cinnamon, cumin, and saffron (or turmeric) gives it a warmth that is completely distinct from Indian or Middle Eastern cooking. Chickpeas provide the protein, and the sweet-savory interplay of dried apricots and olives makes this one of the most interesting fasting meals you can serve.

You do not need an actual tagine pot. A heavy Dutch oven works perfectly.

FASTING LEVEL: Fast With Oil
SERVINGS: 6
TIME: 45 minutes

INGREDIENTS

- 2 cans (800g) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric (or a pinch of saffron threads)
- 1/2 teaspoon smoked paprika
- 1 can (400g) crushed tomatoes
- 2 cups vegetable stock
- 2 carrots, peeled and cut into thick rounds
- 2 medium zucchini, cut into thick half-moons
- 1 small eggplant, cubed
- 1/2 cup dried apricots, halved
- 1/3 cup green olives, pitted
- 1 preserved lemon, pulp discarded, rind finely chopped (or zest of 1 lemon)
- Salt and black pepper to taste
- Fresh cilantro and mint, chopped
- Couscous or flatbread, to serve

METHOD

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and cook for 6-7 minutes until golden. Add garlic and ginger, cook for 1 minute.

2. Add the cumin, cinnamon, coriander, turmeric, and smoked paprika. Stir for 30 seconds until the spices are fragrant and the onions are coated.

3. Add the crushed tomatoes and cook for 2-3 minutes.

4. Add the chickpeas, vegetable stock, carrots, and eggplant. Bring to a boil, then reduce heat and simmer covered for 15 minutes.

5. Add the zucchini, dried apricots, and olives. Continue simmering for 10-15 minutes until all vegetables are tender.

6. Stir in the preserved lemon rind. Season with salt and pepper.

7. Serve over couscous or with warm flatbread, topped with fresh cilantro and mint.

NOTES

- Preserved lemons are a Moroccan pantry staple and add a unique salty, floral depth that fresh lemon cannot replicate. They are available at Middle Eastern grocery stores or easily made at home (salt, lemons, a jar, and 30 days of patience).
- Ras el hanout can be used in place of the individual spices — use 2 tablespoons.
- The sweet-savory combination of apricots and olives is traditional and essential. Do not omit either.
- Couscous is just semolina and water — completely fasting-appropriate. Prepare according to package directions.
- This feeds a crowd and reheats beautifully. It is ideal for Sunday lunch during Lent.