This Moroccan-inspired olive tagine is a gently spiced, savory stew of green olives, chickpeas, tomatoes, and preserved lemon, simmered until the flavors come together. It is a satisfying meatless main served with couscous or bread; tagines vary by region and household, and this practical stovetop version uses a Dutch oven or heavy pot.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, finely chopped, about 1½ cups (225 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (15 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground ginger
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) ground turmeric
- ¼ teaspoon (0.5 g) ground cinnamon
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 tablespoon (15 g) tomato paste
- 1 can crushed tomatoes, 14½ ounces (411 g)
- 1½ cups (360 ml) vegetable broth, preferably low-sodium
- 2 medium carrots, peeled and cut into ½-inch (1.3 cm) coins, about 1½ cups (190 g)
- 1 can chickpeas, 15 ounces (425 g), drained and rinsed
- 1 cup (150 g) pitted green olives, such as Moroccan or Spanish-style olives
- 1 tablespoon (15 g) finely chopped preserved lemon peel, rinsed; or 1 teaspoon (5 ml) finely grated lemon zest as a substitute
- ½ teaspoon (3 g) fine salt, plus more to taste
- 2 tablespoons (8 g) chopped fresh cilantro or flat-leaf parsley
- 1 tablespoon (15 ml) fresh lemon juice, optional
Instructions
- Prepare the vegetables and measure the spices. If the olives taste especially salty, rinse them briefly and drain. Rinse the preserved lemon peel to remove excess brine, discard any pulp, and finely chop the peel.
- Warm the olive oil in a heavy Dutch oven or deep, lidded skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent without browning heavily.
- Add the garlic, cumin, ginger, paprika, turmeric, cinnamon, and black pepper. Stir for about 30 seconds, just until fragrant. Add the tomato paste and stir for 1 minute to coat the onion and toast the paste lightly.
- Pour in the crushed tomatoes and broth, scraping up any browned bits from the pot. Stir in the carrots and salt. Bring the mixture to a gentle simmer, then cover and cook for 15 minutes, stirring once or twice. Keep the heat low enough that it bubbles gently rather than boiling hard.
- Stir in the chickpeas, olives, and preserved lemon. Cover and simmer for another 15–18 minutes, until the carrots are tender when pierced with a fork and the sauce has thickened slightly. If it becomes thicker than you like, add broth or water 2 tablespoons (30 ml) at a time.
- Taste the tagine and adjust salt, pepper, or lemon juice. Preserved lemons and olives vary in saltiness, so season gradually. Remove from the heat and stir in the cilantro or parsley. Let stand uncovered for 2 minutes, then serve hot.
Tips
- Choose olives you enjoy eating. Pitted green olives make serving easy. Brined olives are more traditional in many tagines, but Spanish-style green olives work well; rinse very salty ones so they do not overwhelm the sauce.
- Preserved lemon brings a special flavor. Its peel is pleasantly salty, tangy, and slightly fermented. If you cannot find it, use lemon zest and a little lemon juice as listed; the result is fresher and less complex, so add juice to taste at the end.
- Keep the simmer gentle. A hard boil can break down the carrots and reduce the sauce too quickly. If the pot looks dry before the carrots are tender, add a splash of broth or water and continue covered.
- Season at the end. Olives, preserved lemon, broth, and canned tomatoes can all contribute salt. Starting with a modest amount and tasting after simmering is more reliable than salting heavily at the beginning.
Serving Suggestions
Spoon the tagine over fluffy couscous, rice, or warm flatbread to catch the tomato-spice sauce. Moroccan-style couscous is a natural pairing, but plain rice is convenient and equally useful. Add a simple cucumber and tomato salad or lightly dressed greens for freshness. For a fuller table, offer extra olives, lemon wedges, and chopped herbs on the side. If serving couscous, prepare it separately according to its package directions so it is ready as the tagine finishes.
Variations
For a heartier stew, add 1 medium sweet potato, peeled and cut into ½-inch (1.3 cm) cubes, with the carrots; it may need a few extra minutes to become tender. You can replace the chickpeas with 1½ cups (250 g) cooked butter beans, though they are softer and should be stirred in gently. For a little heat, add ¼ teaspoon (0.5 g) cayenne with the other spices or serve harissa alongside. A handful of raisins or chopped dried apricots can bring sweetness; add ¼ cup (40 g) with the chickpeas and olives. Use vegetable broth to keep the dish vegetarian, and check the label if serving someone who avoids particular ingredients.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a shallow, airtight container. The tagine keeps for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat individual portions in a microwave-safe dish, covered loosely and stirred partway through; check that the center reaches 165°F (74°C). Freeze in airtight portions for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Do I need a traditional tagine pot?
No. A heavy Dutch oven or deep skillet with a lid works well on the stovetop. A traditional clay tagine has a distinctive conical lid, but the essential technique here is a gentle, covered simmer; follow the pot maker’s instructions for heating clay cookware safely.
Are preserved lemons essential?
They add a rounded, briny citrus flavor, but they are not essential. Use finely grated lemon zest and finish with lemon juice to taste. The substitute tastes brighter and less salty than preserved lemon, so taste the sauce before adding extra salt.
Can I make this tagine ahead?
Yes. Prepare it up to 3 days ahead and refrigerate it promptly. The flavors often settle together as it rests. Reheat gently, adding a little broth if needed, and bring leftovers to 165°F (74°C) before serving.
Can I use dried chickpeas instead of canned?
Yes, but cook them fully before adding them to the tagine. About ¾ cup (150 g) dried chickpeas yields roughly 1½ cups (250 g) cooked, though yield varies. Do not add uncooked dried chickpeas directly to this recipe because the simmering time is not long enough to cook them through.
What can I use instead of chickpeas?
Cooked butter beans or white beans are easy swaps. Add them at the same point as the chickpeas, stirring carefully because softer beans may break apart. Lentils are less direct: cooked lentils can be stirred in, but dry lentils need a different amount of liquid and a longer cooking time.
Is this recipe vegan and gluten-free?
As written, it is vegan when made with vegetable broth, and its ingredients are naturally gluten-free. Serve it with rice or a gluten-free grain rather than wheat couscous or bread, and check packaged broth and other products if you need to avoid gluten strictly.
Related
- Facts About Smoking: What Happens and How to Quit
- Funny Pictures of People Smoking: A Cookie Recipe
- Taylor Pork Roll Sandwich: Crispy, Classic Breakfast
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).