Heat 2 tablespoons of olive oil over medium heat in a tagine or large pot. Once shimmering, add 1 chopped yellow onion and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is soft.

Stir in 2 diced large potatoes, 1 sliced carrot, and 1 chopped red bell pepper. Cook while stirring for about 5 minutes, allowing the vegetables to soften.

Sprinkle in 1 teaspoon each of ground cumin, ground coriander, smoked paprika, and turmeric, along with salt and black pepper. Mix well to distribute the spices.

Pour in 2 cups of vegetable broth and gently add 1 can of drained chickpeas. Stir gently to combine.

Cover the pot with a lid and reduce the heat to low. Let the Moroccan Potato Tagine simmer for 30–40 minutes, stirring occasionally.

Once the potatoes are tender, taste the dish and adjust the seasoning if needed. Add more salt or pepper to suit your palate.

Remove from heat and sprinkle with freshly chopped cilantro or parsley. Serve with lemon wedges.