Moroccan Chickpea Tagine Meal Prep

Moroccan Chickpea Tagine Meal Prep

Spiced chickpeas and vegetables simmer into a thick, fragrant stew that reheats well all week.

Total 55 min Makes 4 servings Calories 470/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts, Wheat

This batch-friendly tagine layers cinnamon, cumin, and ginger over chickpeas, carrots, and tomatoes for a warming, slightly sweet stew. Simmered until thick and spooned over couscous, it divides neatly into portions for lunches or dinners throughout the week.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup butternut squash, peeled and cubed
  • 1/3 cup dried apricots, chopped
  • 1 1/2 cups couscous, dry
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup slivered almonds, toasted

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.

  2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. Add the cumin, cinnamon, smoked paprika, turmeric, cayenne, salt, and black pepper. Stir to coat the vegetables and toast the spices for 30 seconds.

  4. Pour in the diced tomatoes, chickpeas, vegetable broth, and butternut squash. Stir to combine and bring to a boil.

  5. Reduce the heat to low, cover, and simmer until the squash is tender and the stew has thickened, about 25 minutes, stirring occasionally.

  6. Stir in the dried apricots and simmer uncovered for 5 more minutes to let the stew thicken slightly.

  7. While the tagine simmers, bring 1 1/2 cups water to a boil in a separate pot, stir in the couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.

  8. Taste the tagine and adjust salt and pepper as needed.

  9. Divide the couscous among 4 meal prep containers and top each with an equal portion of the chickpea tagine.

  10. Garnish each container with chopped cilantro and toasted slivered almonds. Cool to room temperature before sealing and refrigerating for up to 4 days.

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    Moroccan Chickpea Tagine Meal Prep

    This batch-friendly tagine layers cinnamon, cumin, and ginger over chickpeas, carrots, and tomatoes for a warming, slightly sweet stew. Simmered until thick and spooned over couscous, it divides neatly into portions for lunches or dinners throughout the week.

    55 min 4 servings 470 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, peeled and sliced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 can (14.5 oz) diced tomatoes
    • 2 cans (15 oz) chickpeas, drained and rinsed
    • 1 1/2 cups vegetable broth
    • 1 cup butternut squash, peeled and cubed
    • 1/3 cup dried apricots, chopped
    • 1 1/2 cups couscous, dry
    • 1/4 cup fresh cilantro, chopped
    • 1/4 cup slivered almonds, toasted

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.

    2. 2

      Stir in the garlic and ginger and cook until fragrant, about 1 minute.

    3. 3

      Add the cumin, cinnamon, smoked paprika, turmeric, cayenne, salt, and black pepper. Stir to coat the vegetables and toast the spices for 30 seconds.

    4. 4

      Pour in the diced tomatoes, chickpeas, vegetable broth, and butternut squash. Stir to combine and bring to a boil.

    5. 5

      Reduce the heat to low, cover, and simmer until the squash is tender and the stew has thickened, about 25 minutes, stirring occasionally.

    6. 6

      Stir in the dried apricots and simmer uncovered for 5 more minutes to let the stew thicken slightly.

    7. 7

      While the tagine simmers, bring 1 1/2 cups water to a boil in a separate pot, stir in the couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.

    8. 8

      Taste the tagine and adjust salt and pepper as needed.

    9. 9

      Divide the couscous among 4 meal prep containers and top each with an equal portion of the chickpea tagine.

    10. 10

      Garnish each container with chopped cilantro and toasted slivered almonds. Cool to room temperature before sealing and refrigerating for up to 4 days.