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 or 1 ½ teaspoons ras el hanout
- 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
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I tried this recipe tonight and the whole family loved it. I also added pieces of quinces to give some additional flavour,It was a real success! Thank you for the recipe!
You're welcome, Marina! Glad you all enjoyed it!
I've made this a couple of times now and it's turned out well each time, although I do have to halve the recipe to fit in my tagine. My version has a thicker sauce more like the photo than the video because I use tinned chopped tomatoes rather than whole (I also add cauliflower which matches the other veggies).
Served the tagine with your jeweled couscous recipe with pomegranate and lentils; yum.
Thanks for sharing your tips, Pete!
Wonderful recipe!! I actually added green olives (because I love them, 3/4 cup) but everything else I followed to a T and it was SUPERB! Husband loved it as well and I felt like superstar! Thank you sooo much!
My pleasure! So glad you guys liked it!
I'm excited to make this recipe! Quick question though; The photos of this tagine look delicious but much thicker than the tagine in the actual how to video. The video tagine looks thinner, like a soup. Which is this recipe closer to?
Thanks!
Hi Caroline, if you follow the recipe as it is written, you will have the best results. Enjoy!
Hi Suzy, I can't help notice that you did not really answer Caroline's question. I'm considering making it myself and I noticed the difference in the consistency between the recipe and the video... is it supposed to be soupy or more like a thick stew? I'd like to know what I'm looking out for as I'm making it...
Hi Sean, for us, it turns out more like a lighter stew consistency...so not quite too soupy, but not terribly thick.
Is there a substitute for the chick peas?
You can omit the chickpeas if you are not able to have them. You can also try something like canned white beans, not a typical ingredient in this recipe, but will work.
I loved the recipe but maybe used the wrong sizes of a few items. I used a large can of whole tomatoes and between that and my vegetables my tagine was overflowing.
I didn't have space for the broth.
I used sriracha instead of harissa and it worked out well.
I have plenty of leftovers but next time I'll use a bigger pot.
I'm glad you loved it, even with the adjustments you had to make. Sometimes you just have to play around with what you have available. Thanks, Kristi!
I have never been to your site before and found this recipe just by google searching and clicking links on pages.
I was looking for a healthy vegetable dish to go with Latkes during Hannukah. I have had morrocan food in a restaurant once before and knew I liked it a lot but a tagine seemed intimidating. This was super easy and knocked it out of the park. I’m here eating a bowl the day before Hannukah because it’s so good! Thank you!
Becky, I am so glad to hear it! Welcome to The Mediterranean Dish. I hope you find many more recipes to try 🙂
Would I be able to freeze the vegetable tagine?
Yes, leftovers may be frozen. I would thaw in the fridge overnight and reheat over medium-heat with a little bit of added liquid.
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.