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Moroccan Chickpea and Carrot Tagine (Vegan, Gluten Free)


  • Author: Half Baked Harvest Super Simple
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Ingredients

  • 1 medium sweet onion, finely chopped
  • 1 (1-inch) piece of fresh ginger, peeled and grated
  • 2 garlic cloves, minced or grated
  • 4 carrots, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 (14-ounce) can diced tomatoes
  • 2 tablespoons harissa paste
  • 2 teaspoons smoked paprika
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground cinnamon
  • Kosher salt and freshly ground pepper
  • Juice of ½ lemon
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • Cooked couscous or naan, for serving
  • Seeds from 1 pomegranate (about 1 cup), for serving
  • Fresh mint, for serving

Instructions

SLOW COOKER COOK TIME: 4 to 8 hours

  1. In the slow cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
  2. Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
  3. Serve over couscous or with naan and top with pomegranate seeds and mint.
  4. Store any leftovers refrigerated in an airtight container for up to 3 days.

PRESSURE COOKER COOK TIME: 11 minutes, plus additional time to come to pressure

  1. In the pressure cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine.
  2. Lock the lid in place and cook on high pressure for 6 minutes. Quick or natural release, then open when the pressure subsides.
  3. Using the sauté function, stir in the lemon juice, chickpeas, and cilantro, and simmer on low until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
  4. Finish as directed for the slow cooker. 

STOVETOP COOK TIME: 30 minutes

  1. Heat 2 tablespoons of olive oil in a large pot set over medium-high heat. When the oil shimmers, add the onion, ginger, and garlic, and cook until fragrant, 3 to 5 minutes. Add the carrots and bell pepper and continue cooking 5 minutes more, until the carrots have softened. Add the tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15 to 20 minutes.
  2. Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes more. Add more water to thin the tagine, as needed.
  3. Finish as directed for the slow cooker.