A simple vegetable tagine recipe packed with warm Moroccan flavors. One of my new favorite one-pot meals. Vegan and Gluten free! Be sure to watch the video for how to make this vegetable tagine below!
More Recipes to Explore: Best Roasted Cauliflower; Ratatouille; One-Pot Moroccan Chicken; Cilantro Lime Chicken; Moroccan Lamb Stew
Think of Moroccan tagine as a succulent, slowly simmered stew. Similar to this Moroccan Lamb Stew, the balance of sweet and savory flavors, coupled with the intensity of spices set this vegetable tagine apart from your average stew.
This easy Moroccan vegetable tagine begins with a few humble ingredients, you probably already have: potatoes, carrots, onions, and garlic.
A heaping portion of chopped dried apricots, is what provides the subtle sweetness in this hearty vegetable tagine. And to balance it off, tangy tomatoes, and a splash of lemon juice (which is added at the very end to wake everything up).
The main spice used in this easy vegetable tagine recipe is a new favorite in our shop: Harissa (pronounced: ha-REE-sah). An all-natural unique blend of three types of chili, along with sumac, caraway, fennel and more! To play up the depth and warmth of harissa spice, I added a little cinnamon, coriander, and a touch of turmeric.
Traditionally, tagine is cooked in a clay (or ceramic) pot like this one, wide at the bottom and topped with a narrow, cone-shaped cover. But in this modern improvisation, I simply used my Dutch Oven.
Watch the Video for How to Make Vegetable Tagine:
Moroccan Vegetable Tagine Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
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All-star vegetable tagine recipe! Simple vegetable stew packed with the perfect balance of Moroccan flavors. Vegan and Gluten free.
Ingredients
- 1/4 cup Private Reserve extra virgin olive oil, more for later
- 2 medium yellow onions, peeled and chopped
- 8–10 garlic cloves, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 large russet potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- Salt
- 1 tbsp Harissa spice blend
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 2 cups canned whole peeled tomatoes
- 1/2 cup heaping chopped dried apricot
- 1 quart low-sodium vegetable broth (or broth of your choice)
- 2 cups cooked chickpeas
- 1 lemon, juice of
- Handful fresh parsley leaves
Instructions
- In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
- Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
- Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
- Add tomatoes, apricot and broth. Season again with just a small dash of salt.
- Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
- Stir in chickpeas and cook another 5 minutes on low heat.
- Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
- Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!
Notes
- Recommended for this recipe Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
- And Recommended from our Spice Collection all-natural Harissa Spice Blend, and organic ground coriander and turmeric.
- SAVE! Create your own 6-pack of spices!
- Category: Entree
- Cuisine: Moroccan
Keywords: Vegetable Tagine, Moroccan vegetable stew
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Delicious. I also added turnip and squash as I
I love root vegetables. didn’t have apricots so I added currants and a tablespoon of honey. Found the sweet and spicy combination excellent. I highly recommend this recipe.
★★★★★
Nice! Thank you for sharing your ideas, Iris! glad this recipe was a winner for you.
Absolutely delicious! Thank you! I love all sorts of tagines but this was my first vegetable one. I was a bit shy on apricots, so I filled it out with raisins. Fantastic! This is going to be a staple this winter!
★★★★★
Wonderful, Emily! Thank you so much for sharing.
I made this yesterday and it was delicious! I only put in 1/2 tbsp harissa as I can’t tolerate spicy food. It was enough for me but I may try a bit more next time I make it. It was still very flavourful. Other than that I followed recipe. I was also not sure about adding the apricots but it really added to the flavour. Served over couscous. Definitely will make again!
So glad you enjoyed it, June!
Absolutely delicious!
★★★★★
Thanks so much, Luc!
HI SUZY!
I’VE MADE THIS A NUMBER OF TIMES OVER THE PAST COUPLE OF YEARS. IT WAS MY FIRST INTRODUCTION TO MOROCCAN COOKING……….HARISSA TO BE SPECIFIC. ABSOLUTLEY LOVE THESE FLAVORS AND THE RECIPE! VERY WELL RECEIVED BY PEOPLE WHO AREN’T FAMILIAR WITH IT. THE APRICOTS WERE A MUST FOR ME EVEN ADDING A LITTLE MORE. LOVED THE CONTRAST OF SWEET WITH THE HARISSA, CORIANDER, CINNAMON AND TURMERIC.MOROCCAN COOKING……….HARISSA TO BE SPECIFIC.
I COOK WHEN I’M IN THE MOOD AND I FIND IT VERY CATHARTIC DOING THE PREP WORK. I DO HAVE A QUESTION. I LOVE PARSLEY BUT I’LL BE OMITTING IT TODAY JUST BECAUSE. I WAS THINKING OF ADDING SOME FINELY SHREDDED, CHOPPED FRESH KALE. DO YOU THINK THIS WILL WORK?? I’M THINKING IT WOULD BUT I’D LIKE YOUR FEEDBACK. ALSO, THIS MAY SOUND SILLY BUT RECIPES CALL FOR VEGGIES CUBED, CHUNCKED, DICED, CHOPPED……ETC.. VEGGIES OF THE SAME CONSISTENCY SHOULD BE ABOUT THE SAME SIZE. WHAT SIZE DO YOU CUT YOUR VEGGIES? WHAT IS YOUR DIFFERENCE BETWEEN CUBED AND CHOPPED IN THIS PARTICULAR RECIPE? THE LAST TIME I MADE IT I THINK I MADE THEM TOO LARGE BUT IT HAS BEEN AWHILE.
I APPRECIATE ANY FEEDBACK AS I WOULD LIKE TO BECOME MORE FAMILIAR WITH YOUR RECIPES. THANKS SUZY!
Thank you so much, Lynn, for the thoughtful comment. I am so glad you enjoy this recipe, it’s one of my personal favorites. And I love harissa as well! Sure, if you feel like trying some shredded kale (finely shredded, as you mentioned), it will likely work out. It does need to cook a bit. As far as your question regarding cubed veggies vs. chopped, you’ll notice onions, garlic and carrots are chopped (small) vs. the star ingredient, potatoes, which are cubed (larger size pieces about 1 to 1 1/2 inch pieces). Hope this helps.
Amazing. Thank you. Love it
★★★★★
So glad!
Many of your recipes call for a handful of fresh parsley leaves. how much is a handful, since hands vary in size? is it a whole bunch as sold in supermarkets? My hands are a bit larger than the average and I can get two bunches crunched up in one hand.
Thanks.
Great question, Phillip. I use a handful because these recipes are forgiving, and if you like parsley, go a bit heavier…and if not, then you can do a little less or eliminate. If you need to be precise, I’d say, for this recipe, about 1/2 cup or so parsley.
Hi! I’m thinking of bringing this to family thanksgiving (I’m in Canada so it’s coming up in a couple weeks) so that I have something to eat that is vegan, and I think the others will like it too (I won’t mention it’s vegan).
I”m just wondering, if I make this is the slow cooker, could I reheat it by plugging in the slow cooker again? Or what is the best method to re-heat?
Thanks!
Melissa
Hey Melissa, this one is a great choice. It’s hearty and non vegans tend to like it just as well. I would say for reheating, simply heat stove-top over medium heat, and stir as needed until warmed through. If needed, add a bit of liquid to help it.
Fabulous vegetarian dish – everyone I have made it for loves it. Have given the recipe to at least 5 other people.
★★★★★
Oh that’s awesome, Beth! Thank you so much!
Favourite vegan tangen recipe every. The family loved it and it yes I double the recipe so I can freeze it for lunches and hurried suppers… thank you
★★★★★
Cheryl, thanks so much for sharing!Doubling the recipe and freezing for later is such a great idea!
Made this last night and it is unbelievably good. Followed the recipe to the letter, which is what I’d recommend doing, because each component adds something really special to the flavor. So glad I didn’t omit the harissa or coriander, which is whatnI often do when something isn’t already in my cupboard. This is going into our regular dinner rotation.
★★★★★
Carrie, I am so glad this recipe worked out well for you. Thanks for sharing!
Could this recipe be made in a crock pot?
Sure, sherry! I like to give the veggies a quick saute first before adding to the crock pot with the liquid etc. Set on low for 6 to 8 hours or till veggies are tender.
This is the first recipe I’ve made from this blog; my husband and I made this tonight with a side of homemade naan. It was incredible! I used an immersion blender on half of it before adding the chickpeas to create a “creamy” texture. I can’t wait to try more of your recipes, thank you!
★★★★★
Awesome, Courtney! I am so glad to hear it. And great tip on the immersion blender.
WOW! This was superb! Reminded me of my Morocco visit ages ago. Thanks so much for being specific and creative. I wasn’t so sure about the apricots but it’s what made the dish unique. Loved this. My kids did too! And wasn’t spicy! Will be a staple in my house.
Awesome, Marlen!
Made this tonight along with some Moroccan white bread,(khobz), and it was incredible. Thank you for sharing.
★★★★★
Wonderful! Thank you for trying it
A wonderful dish! Kisses from Brazil!
★★★★★
This comes together easily and is very tasty!! Preserved lemons and a dollop of coconut yogurt is a nice topping.
We made tagine last night, pretty much like this recipe though not vegan, in our Instant Pot. 30 minutes cooking and it came out great. But you definitely need to have harissa on hand, and a bunch of cilantro helps.
Thanks, Tejano! I’m excited to hear you tried this in the instant pot! That’s awesome!
Absolutely delicious! I have never tried harissa so I wasn’t sure what to expect, but enjoyed this dish very much. Thank you for all the delicious recipes you post. Your recipes are the best.
★★★★★
Nice receipt, be careful with Harissa 🙂
Thanks, Sonia!