Carrot and Harissa Chickpea Tagine with Preserved Lemon
Dive into the flavors of North Africa with this vibrant Carrot and Harissa Chickpea Tagine. This recipe combines the sweetness of carrots with the robust flavors of harissa and the tangy brightness of preserved lemon. It's a hearty, healthy one-pot meal that's both satisfying and visually stunning.
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 3 large carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 preserved lemon, rinsed and chopped
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot or tagine, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add Spices: Stir in the harissa paste, cumin, coriander, and paprika, cooking for another minute until fragrant.
- Combine Ingredients: Add the sliced carrots, chickpeas, preserved lemon, and vegetable broth. Bring to a boil, then reduce heat to simmer.
- Simmer: Cover and let the tagine simmer for about 20-25 minutes, or until the carrots are tender.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro or parsley.
Cook’s tips
- Rinse the preserved lemon well to remove excess saltiness before chopping.
- For a thicker sauce, mash a few chickpeas against the side of the pot during simmering.
- Adjust the harissa to your spice preference—start with less and add more at the end.
- Toast the ground spices in the oil for an extra minute to enhance their aroma before adding liquid.
Substitutions
- Use 1 tablespoon lemon zest plus 1 tablespoon lemon juice instead of preserved lemon.
- Replace harissa with 1 tablespoon chili paste mixed with 1 teaspoon smoked paprika.
- Swap carrots for sweet potatoes or butternut squash.
- Use vegetable stock instead of vegetable broth.
- Add a 14-ounce can of diced tomatoes for a richer sauce.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if the sauce has thickened.
FAQ
Can I make this tagine in a slow cooker?
Yes, transfer all ingredients to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the carrots are tender.
Can I use dried chickpeas instead of canned?
Absolutely. Soak and cook 1 cup of dried chickpeas until tender (about 1½ cups cooked), then use them in place of the canned chickpeas.
Is this dish vegan and gluten-free?
Yes, it is naturally vegan and gluten-free as long as you use a certified gluten-free vegetable broth.
Can I freeze this tagine?
Yes, it freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the fridge before reheating.
