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
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!
- Category: Entree
- Cuisine: Moroccan
Keywords: Vegetable Tagine, Moroccan vegetable stew
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Greetings from Norway.
Just made the tangine. It was fantastic! Next time I will make double. A perfect dish on a cold winter evening, but works totaly well in April also
★★★★★
This was delicious! I only added about 2/3 of the broth because I didn't want the dish to be too soupy, as I was serving it over couscous. Additionally, I had to add more of the spices to enhance the flavor and I felt that diced tomatoes were better than whole tomatoes. Overall, it came out really nice. My husband even asked that we add this recipe to our regular rotation!
★★★★
Your videos are amazing Suzy and I love your presentation style. I have a large ceramic tagine and want to be able to use it to cook a vegetarian tagine dish in the oven, could you please give me a recipe to make it in the oven in a traditional ceramic tagine dish please? Thank You so much.
Thank you so much for the kind words, Apparana! Unfortunately, I have never tried this recipe in an actual tagine, so I'm afraid I can't advise you there. If you decide to give it a try, please stop back and let us know how it turned out.
I am living in Morocco with Moroccan husband. No Greek olives. Morocco has its own olive groves everywhere. No canned tomatoes. Almost everything is made from fresh produce. Vegetables must be stacked in the Tagine in the right order for everything to get done at the same time. Sweet potatoes are best added at the end, or they will be very mushy. Red or yellow peppers will greatly enhance the flavors.
Delicious !!!!!
The recipe we add to our list. 🙂
Thank you
★★★★★
A great recipe. So easy, and amazingly delicious. The tagine can stand alone or be an amazing side. Don’t hesitate to try it.
★★★★★
I made this last night and the flavor was so good, I didn't cut up the tomatoes so they took a long time to cook in the pot, almost an hour. Next time I will cut them up or use diced tomatoes. I don't normally like sweet with my savory but this meal exceeded expectations and was extremely delicious. Will definitely be making it again.
★★★★★
Wonderful! Thanks, Stacy Ann!
Hi Suzy...
Love your videos and recipes.
Could you share a recipe for a lamb (or chicken) tagine please?
Many thanks.
I don't have a recipe at the moment, but will look into it, for sure!
Hi there, it was delicious but I have a lot left over as it was quite filling. I was wondering if the tagine is able to be frozen? And if so, how long for? Many thanks 🙂
★★★★★
Hi, Teresa! Sure! You can freeze the leftovers for around 3 months.
Hi Suzy, I just made this exactly as per the recipe. My friend, husband and I love it! Tomorrow my friend will take some to work for her lunch. I make lunch for her every weekday and love making your recipes.
Always a winner in my circle of friends. Thanks for sharing!
★★★★★
Delicious. I made it in my instant pot, so I think there was extra liquid that didn’t cook off, but it was yummy with couscous. Cooked on high for 3 minutes after sautéing the veggies. Didn’t have harissa so I used chili powder. Didn’t have apricots, so I used dates. Didn’t have sweet potato, but the dates made it sweet. Will absolutely make again, thank you! BTW, I found this searching with my browser. Every time I try to pin it, none of the pictures are available for some reason. I had to search thru Pinterest.
★★★★★
Thank you for sharing, Michelle!