A simple vegetable tagine recipe packed with warm Moroccan flavors. One of my new favorite one-pot meals. Vegan and Gluten free!
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.
Moroccan Vegetable Tagine Recipe
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Prep Time: 15 mins - Cook Time: 40 mins
- Total Time: 55 minutes
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Yield: 4 to 6 servings
Print Recipe
Pin RecipeIngredients
- 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!
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More Recipes to Try
Egyptian Vegan Stew with Peas and Carrots
Mediterranean Bean Dip with Roasted Squash
Learn more about Mediterranean Spices here.
Nora says
Very helpful starter recipe for tajine. As ppl usually do, I altered it based on what I had. As mentioned by others, I added some Mediterranean favourites: eggplant, zucchini, mushrooms, and sweet peppers. And substituted chopped dates for the apricots. We had it too spicy to start with but mellowed it by adding some creamed coconut and a teaspoon of honey.
Suzy Karadsheh says
Awesome! Thanks for sharing your ideas, Nora!
Amy says
Can you make in advance and freeze this? Thanks
Suzy Karadsheh says
Yes! Take out the night before and thaw in the fridge, then reheat 🙂
Carol Marrs says
I didn’t have the harissa spice on hand but had harissa pepper paste so I used that instead. I doubled all the veggies and spices kept the broth to the 1 quart . Sooooo yummy!
★★★★★
Suzy Karadsheh says
Awesome, Carol! Thanks for sharing!
Nadia says
Thanks for this recipe!
My friend is Vegan and he enjoy it! I’ve used spanish oil and the result was really tasty.
Suzy Karadsheh says
Wonderful, Nadia! Glad to hear it!
Jessica says
Lovely recipe, bit too much water for my taste, so I reduce by half for a thicker stew.
I also have lots of veggies in my garden at the moment and all of them seem to work well in this, very flexible and delicious. Thank you 😀
Suzy Karadsheh says
Thanks for sharing, Jessica! This recipe is fairly easy to adapt to your taste and what vegetables you have on hand. Glad you enjoyed it.
Nancy says
I’m hosting my book club on Sunday.We usually plan a meal that goes with the book. We are discussing Tangerine, which is set in Morocco. I am planning to make this, it looks very good!
I’ll let you know how it went over. Thanks!
Suzy Karadsheh says
Wonderful, Nancy! Hope y’all enjoy it. Now this isn’t 100% traditional, but it’s an easy and tasty recipe. Enjoy!
Judy Osborn says
(I’m sending an alternative version of my question since I can’t edit the one I just sent!)
Hi Suzy –
This recipe sounds delicious! I’d like to serve it for a dinner party I’m having next week. Can you substitute spring veggies (since this recipe seems better suited to winer)? If so, what veggies and how much?
Thanks for your help!
Suzy Karadsheh says
Sure, Judy! You can alter the recipe to your liking. I typically like potatoes in a tagine, they hold well. But you can change things up to your liking…and I would just be sure, if the veggies are delicate, perhaps add them at a later point in time.
Lynn Ryan says
Hi Suzy,
My question is how far in advance can this be made? I want to make it for Monday. Can I prepare this on Thursday? I’ve made this before and we loved it! Also, how far in advance can I prep the veggies?
Thanks in advance,
Lynn
★★★★★
Suzy Karadsheh says
Hi Lynn, I think you can make this 2 to 3 days in advance and store in tight-lid containers. The reason I say 3 days is to give you a day or so after for leftovers. You can store peeled potatoes in water in the refrigerator for about 24 hours. I assume you’re not planning to prep and freeze the veggies? If you’re going to be holding the potatoes overnight or for a couple of days, drop them in a bowl of cold water, cover and refrigerate.
Tracey Harvey says
Hi there, how many people is this recipe for? Thanks in advance.
Suzy Karadsheh says
Hi Tracy. It should easily serve 4 people.
Kathleen says
I tried this today and it is very good, but very soupy! I thickened the liquid. The recipe calls for 1 quart broth. Is this correct? I only added 2 cups and it was still more like a soup than a stew.
Suzy Karadsheh says
Thanks for sharing Kathleen. You can do 2-3 cups broth, if you prefer a less soupy consistency. it’s been a few weeks since I’ve made this. I’ll note your comment for next time to see if it needs less. Thank you!
Neil says
Cooked this the other night and it was super tasty, loved it.
Trying to work out the best way to also add lamb to it…remove vegetables, cook the lamb in the broth/tomatoes before adding the veg back in again?
★★★★★
Suzy Karadsheh says
Hi Neil. So glad to hear you enjoyed this simple tagine! We love it as well. Have you checked out this recipe for Moroccan lamb stew? https://www.themediterraneandish.com/moroccan-lamb-stew-recipe/
libby says
I haven’t made this recipe yet but today I’m going to try the Spanakopita. Am so delighted I’ve found your website as the recipes sound so exciting and inviting. I live in France and the region I live in it’s almost impossible to find good greek oil. I previously lived in Australia so everything was available.
Suzy Karadsheh says
Libby, welcome to The Mediterranean Dish! I am so glad to have you here, and I hope you enjoy our recipes! Happy New Year!
Ashley Cunningham says
This looks so yummy! I’ll definitely be trying this for dinner tonight!
Suzy Karadsheh says
Enjoy!!! Thanks for stopping in.
Deb says
Love your recipes and can’t wait to try this one!
Suzy Karadsheh says
Thank you, Deb! Hope you enjoy it!
Taylor Kiser says
This looks so hearty and delicious! Perfect comfort food!
Suzy Karadsheh says
So comforting! Thanks for stopping in, Taylor!
Jamie | A Sassy Spoon says
Love one pot meals! So easy and versatile. Looks delicious too! Thank you for sharing, Suzy!
★★★★★
Suzy Karadsheh says
Totally! Thanks for stopping in!
Amy | The Cook Report says
I love tagine and this one looks perfect and so healthy as well 🙂
Lucy @ Supergoldenbakes says
The spices you’ve added to this tagine sound so warming and the turmeric must give the entire dish a bit of lift colourwise. It sounds lovely.
★★★★★
chris says
Oh wow! This sounds like an incredibly vibrant combination of flavours! I have a vegetarian friend coming over for dinner tomorrow who’d LOVE this recipe. Thank you so much for sharing!
★★★★★
Suzy Karadsheh says
Awesome, Chris! Enjoy!
Monica | Nourish & Fete says
This tagine sounds fantastic – I love the idea of adding dried apricots! Those are one of my family’s favorite snacks, yet I never think to cook with them!
★★★★★
Suzy Karadsheh says
Awesome, Monica! Hope you’ll give this one a try!
Lulu says
Hi Monica, I hope you don’t mind me replying to your email, I live in France and as well as apricots I add prunes too! Dried dates are popular also. That delicious rich sweet savoury spiced combination! Works fabulously with meat too.?