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Moroccan Chickpea and Zucchini Tagine Side

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Moroccan
Servings 4

Equipment

  • Heavy-bottomed pot or tagine A traditional tagine pot is great if you have one, but a Dutch oven or any heavy-bottomed pot with a lid works perfectly.
  • Chef’s knife & cutting board For prepping your vegetables with ease.
  • Wooden Spoon or Spatula For stirring without scraping the bottom of the pan.
  • Measuring spoons & cups Precision counts when blending spices.

Ingredients
  

Vegetables & Legumes

  • 1 medium zucchini sliced
  • 1 1/2 cups cooked chickpeas or 1 15-oz can, drained and rinsed
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 medium carrot diced (optional for a bit of extra sweetness)
  • 1 can 14.5 oz diced tomatoes
  • 2 tablespoons tomato paste

Spices & Seasoning

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • Salt and pepper to taste

Garnishes & Finishing Touches

  • Fresh cilantro or parsley chopped
  • Lemon wedges for serving

Optional: a drizzle of good-quality olive oil just before serving

Instructions
 

Step 1: Build the Base

  1. Start by heating the olive oil in your tagine or pot over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for another 30 seconds until fragrant.

Step 2: Layer the Spices

  1. Sprinkle in the cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper. Stir the spices into the onion mixture and let them bloom for about 1 minute. This step is key for unlocking the full depth of flavor that defines many moroccan side dishes vegetarian eaters love.

Step 3: Add the Vegetables and Tomatoes

  1. Toss in the chopped zucchini, carrots (if using), and chickpeas. Stir to coat the vegetables in the spice mixture. Pour in the diced tomatoes and tomato paste. Stir again to combine everything evenly.

Step 4: Simmer and Develop Flavor

  1. Cover the pot, reduce the heat to low, and simmer for about 25–30 minutes, stirring occasionally. The vegetables should become tender and the sauce will thicken and concentrate in flavor. If the mixture looks too dry during cooking, add a splash of water or vegetable broth.

Step 5: Finish and Garnish

  1. Taste and adjust seasoning with salt and pepper. Just before serving, sprinkle with chopped fresh parsley or cilantro and give it a final squeeze of lemon juice. This pop of acidity helps brighten up the earthy flavors.