This chickpea tagine sits at the centre of the Moroccan vegetarian table — a dish that is simultaneously humble and complex, built from inexpensive pantry ingredients but elevated by a spice combination that is one of the great flavour achievements of North African cuisine. It is the kind of food that improves overnight, that feeds a crowd generously, and that leaves the kitchen smelling extraordinary.

The foundation of the tagine is a chermoula-spiced tomato base: onion and garlic cooked down with cumin, coriander, paprika, and cinnamon until the spices bloom in the oil and the raw edges disappear. Tinned tomatoes provide the body, and a generous spoonful of harissa adds heat and depth. The preserved lemon — a staple of North African cooking that can be found at Middle Eastern grocery stores or made easily at home — provides a distinctive briny, citrus note that is unlike anything else and should not be substituted with fresh lemon. Chickpeas are the ideal legume for this preparation because they hold their shape during extended simmering, providing satisfying texture against the silky, spiced sauce. The spinach wilts in within seconds at the very end of cooking, adding colour, iron, and a slight vegetal freshness that lifts the richness of the tagine. Serve with couscous, which soaks up the sauce greedily, or flatbread for an equally satisfying and more traditional presentation

Calories: 340 kcal   |   Protein: 14g   |   Carbs: 48g   |   Fat: 9g   |   Fiber: 13g

. Moroccan Chickpea and Spinach Tagine

Recipe by By butter u0026 berriesCourse: Healthy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

340

kcal

Ingredients

• •t2 x 400g tins chickpeas, drained and rinsed

• •t400g tin crushed tomatoes

• •t150g fresh baby spinach

• •t1 large onion, diced

• •t4 garlic cloves, minced

• •t3 tbsp olive oil

• •t1 tbsp harissa paste

• •t1 preserved lemon quarter, flesh removed, rind finely chopped

• •t1.5 tsp ground cumin

• •t1.5 tsp ground coriander

• •t1 tsp smoked paprika

• •t0.5 tsp ground cinnamon

• •t0.5 tsp ground turmeric

• •t200ml vegetable broth

• •tSalt and pepper to taste

• •tFresh coriander and lemon to serve

Directions

• Heat olive oil in a wide pan or tagine over medium heat. Add onion and cook for 8 minutes until softened and golden.
• Add garlic and all dry spices. Cook for 2 minutes, stirring constantly, until fragrant and the spices have darkened slightly.
• Add harissa and cook for 1 minute more.
• Add crushed tomatoes, broth, and preserved lemon rind. Stir to combine.
• Add chickpeas, bring to a simmer, and cook uncovered for 20–25 minutes until the sauce has thickened significantly.
• Taste and adjust seasoning — the preserved lemon is salty, so be cautious adding extra salt.
• Add baby spinach in large handfuls, folding through until completely wilted.
• Serve immediately with fresh coriander scattered over the top.

Notes

• Preserved lemons are available at Middle Eastern supermarkets and many well-stocked grocery stores. The rind carries all the flavour; discard the inner flesh and pith before chopping.
  Harissa varies enormously in heat between brands — start with 1 tablespoon and add more to taste.
  For extra depth, add a tablespoon of almond butter to the sauce in the final 5 minutes. This is not traditional but adds a rich, nutty quality.
  This tagine is excellent made ahead — the flavours deepen significantly overnight.

Storage

This tagine keeps extremely well. It will stay fresh in the fridge for up to 5 days and freezes beautifully for up to 3 months. The chickpeas absorb liquid as the dish sits, so add a splash of broth or water when reheating. Reheat gently over medium-low heat, stirring occasionally. The spinach darkens slightly on storage but the flavour remains excellent. Add a fresh handful of spinach when reheating for a brighter colour if desired.

Serving Tips

Serve over fluffy couscous or with warm flatbread for scooping. A dollop of thick yoghurt on top cuts through the richness of the spices beautifully. A small salad of thinly sliced cucumber, mint, and lemon makes a refreshing side. For a more substantial spread, serve alongside roasted carrots with honey and za’atar.

You might also like

Moroccan Chicken Tagine Moroccan Harira No Oven Spinach and Ricotta Pizza Moroccan Bastilla-Spiced Chicken Salad Moroccan Chickpea Stew Peruvian Quinoa Soup