Recipe

Moroccan chickpea tagine

Name: Moroccan Chickpea Tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: African
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 1 tablespoon finely grated fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper (optional); 1 can (14 oz / 400 g) diced tomatoes; 2 cups (480 ml) vegetable stock; 1 large sweet potato (about 1 lb / 450 g), peeled and cut into 3/4-inch cubes; 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed; 1/2 cup (80 g) dried apricots, chopped; 1 teaspoon salt, plus more to taste; Juice of half a lemon; Cooked couscous; Toasted sliced almonds; Chopped fresh cilantro

African · 55 min · EasyVegan

Chickpeas, sweet potato and apricots in a warmly spiced tomato stew. Serve with couscous.

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This one-pot stew borrows the warm spices of a Moroccan tagine: cumin, cinnamon and ginger, with sweet potato and dried apricots balancing a gentle heat. You don't need a tagine pot; a regular heavy pot works perfectly.

Serve it over fluffy couscous with a scattering of toasted almonds and fresh cilantro.

Moroccan chickpea tagine recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
1 tablespoon finely grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz / 400 g) diced tomatoes
2 cups (480 ml) vegetable stock
1 large sweet potato (about 1 lb / 450 g), peeled and cut into 3/4-inch cubes
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1/2 cup (80 g) dried apricots, chopped
1 teaspoon salt, plus more to taste
Juice of half a lemon

To serve

Cooked couscous
Toasted sliced almonds
Chopped fresh cilantro

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes, until soft and golden.
Add the garlic, ginger, cumin, coriander, cinnamon, turmeric and cayenne and stir for 1 minute, until fragrant.
Add the tomatoes, stock, sweet potato, chickpeas, apricots and salt. Bring to a boil, then lower the heat, cover and simmer for 20 minutes.
Uncover and simmer for 5 to 10 minutes more, until the sweet potato is tender and the sauce has thickened.
Stir in the lemon juice and taste for salt. Serve over couscous, topped with almonds and cilantro.