Recipe here: https://urbanfarmie.com/moroccan-chickpea-tagine/
✨ Welcome to the first recipe of my new series: Prep in 10, Cook in 30! ✨
This series is all about helping you prep easy, delicious vegetarian meals that can be frozen and pulled out when you need them most.
Today, we’re making Chickpea Tagine! 😋
This Moroccan chickpea tagine has become one of my weeknight go-tos. It’s rich with warming spices, cozy with tender carrots and chickpeas, and still feels special enough for a dinner you’d serve guests. The best part? It freezes beautifully, making it a perfect meal prep hero.
✅ Why you’ll love this recipe
* Freezer-friendly: Make a big batch now, enjoy some tonight, and stash the rest for busy nights later.
* Pantry-friendly: Just carrots, canned chickpeas, and a few warm spices are all you need.
* Bold but comforting: Cinnamon, cumin, and paprika bloom into a sauce that’s cozy and exciting.
* Weeknight-ready: No fancy tagine pot required—just one pan and 40 minutes.
Serve it with fluffy couscous or warm flatbread, and you’ve got dinner that’s just as easy as it is flavorful.
Ingredients:
* 3 tablespoons olive oil
* 3 cans chickpeas, 15-ounce, drained and rinsed
* 3 cups carrots, diced ¼ inch or smaller
* 1½ teaspoons ground cumin
* 1½ teaspoons paprika
* 1 teaspoon ground cinnamon
* 1 teaspoon ground turmeric
* 1 teaspoon salt
* ½ cup water
Save this recipe so you’ve got it ready for your next meal prep day—and don’t forget to follow me for more Prep in 10, Cook in 30 meal ideas coming your way!

#mealprep #freezermeals #chickpearecipes #easyrecipes #quickmeals #vegetarianrecipes
pantry chickpeas, Moroccan spices, pure magic. This is prep in 10, cooking 30, where I show you how to prep high protein vegetarian freezer meals in 10 minutes or less that you can cook in 30. You’re going to need three cups of chickpea, about three cups of carrots. Then now I have turmeric, paprika, cumin, garlic powder, and cinnamon. So I’m just going to dump all of this straight in. Then I’m going to zest the lemon and squeeze some lemon juice. That’s it. We’re all prepped over here. And there is our tajine. You can use any heavy bottom pot to cook this recipe. I just added water. And then I’m going to close this and let it simmer for about 20 minutes. The final touch, some lemon juice. That is so perfect. Look at that.
Dining and Cooking