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
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
Description
All-star vegetable tagine recipe! Simple vegetable stew packed with the perfect balance of Moroccan flavors. Vegan and Gluten free.
Ingredients
- ¼ 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
- ½ tsp ground turmeric
- 2 cups canned whole peeled tomatoes
- ½ 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!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Entree
- Cuisine: Moroccan
Keywords: Vegetable Tagine, Moroccan vegetable stew
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Hello,
Is there a recommended way to store/freeze this? I want to make it for Thanksgiving, but I would like to cook it over the weekend, and perhaps, travel with it via car over a few hours.
I was thinking I'd cook it on Sunday, Freeze it, then when I drive over Wednesday, I can keep it in a cooler, then let it unfreeze overnight in the fridge, finally, heating it up for Thanksgiving dinner.
Hi, Abdul. I think your freezing/reheating plan here will work great with this recipe. Hope you have a wonderful Thanksgiving!
Very easy and good, next time I will use less lemon juice however, a while lemon was way too overpowering on the broth
★★★★
In this recipe, is Harissa spice blend the same as the Harissa paste sold on your website? Do you use the same amount of paste as you would the spice?
Thank you!
Hi, Bernadette. They are similar in flavor profile for sure, but not exactly the same. We used to sell the spice blend in our shop, but unfortunately we don't anymore. If you can't find the spice in any shops near you, you can definitely use a bit of the harissa paste. Right now, I can't give you and exact amount... we're still working on updating this and haven't been able to put it through a good test. You may just have to experiment a bit. If you give this a try, please stop back to share your thoughts!!
Would it be possible to add some sauteed lamb to this? I am having a dinner party with two vegetarians and two carnivores. I thought I would make the lamb separately and add it to half this recipe in a separate serving dish. Would that work?
Sure, Jacqui. You could do that!
Looks delicious. Can's find any video :/
★★★★★
Hi, Sean. The video should appear above the recipe card towards the end of the post. Unfortunately, though, some web browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end in order to see them.
One tablespoon of Harissa was brutally hot for me and for most attending my potluck. It would be great to note that harissa should be used carefully (or suggest adding the individual harissa spices separately, etc.) I realize that not all harissa is created equal but a word of caution or a modification of recipe would be a plus! Otherwise the recipe is the bomb!
Thanks for the feedback, Andy! I know some brands of harissa have more of a bite than others.
This is one of our favourite dinners the flavours are amazing and it’s even better the next day if you have leftovers. ❤️❤️
★★★★★
Can I used incooked chickpea and if so, can I cookthem in tomatoe and broth?
Thanks!
Hi, Mylen. Another reader has done this with success, so it sounds like it definitely worth a try!
Absolutely amazing recipe!! I had my doubts about it when I saw the amounts of garlic and lemon juice but I decided to follow it to the letter and I'm glad I did - it was so refreshingly different and taste-bud tantalizing, loved it! (Oh I did make one addition, I added the lemon's zest as well which may or may not have made much difference). I can see myself making this dish on a very regular basis, and for dinner parties too. Thank you so much!
★★★★★
I did cook this in a clay tagine with the following tweaks: didn't have Harissa but used a Moroccan spice mix called Ras el Hanout. Also added a can of black beans a few figs and fresh herbs. After browning the onion & garlic in a wok I added most of the ingredients and reduced it over medium heat before transfering it to the hot tagine. The chickpeas & black beans were canned but uncooked, so they were in for the whole cook. The oven was at 180 deg C for 15 minutes and then reduced it to 150 deg for another 45 mins. It was superb. Thanks for the recipe.
★★★★★
Thanks so much for sharing, Peter! Super helpful!
My dinner guests loved this dish, and I will make it again.
Hello Suzey
We have had a tagine for 10 years but have never used it.
This seems like a perfect dish with which to Christen it.
Question and the amounts for he ingredients.
You indicate that this recipe will make 4 to 6 servings...the amounts shown I assume are for 1x. But when I select for the larger 2x and 4x recipe, the amounts do not change. Please clarify Thx
Hi, Phil. Unfortunately, increasing the recipe by doubling (2x) or quadrupling (4x) using that feature on our recipe cards only increases the ingredients in the ingredient list, not in the instructions. I'm so sorry about that. It's a glitch we can't seem to correct. Also, just a heads up... this particular tagine recipe was actually written for a dutch oven or similar pot (around 5 qts), as more people have those than tagines. You may need to make some modifications when using an actual tagine :).
Hi, would you be able to clarify how I can cook this recipe with an actual Clay Tagine in the oven please? Thanks
Hi, Apparna. I actually don't own a tagine, so, unfortunately, I can't give you accurate information on how to use one for this particular recipe. I'm sure it's possible, though! If you give it a try, I'd love to hear any feedback!