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
Visit Our Store
So glad I googled vegetable dishes. This came up and I loved it!!! This will definitely be made again.
Awesome, Debbie! Thank you
This is excellent! I have made it several times now. The combination of spices is perfect. Thank you!
So glad you enjoyed it, Linda!
Excellent recipe but just a tad spicy for my taste?
This looks delicious! I have young children who can’t/won’t eat anything spicy. Is there a substitute for harissa I could use?
Hi Jennifer, the harissa spice used here is not necessarily spicy, you can look at it here: https://shop.themediterraneandish.com/product/harissa-spice-blend/
But if you must, you can eliminate it and use more of the rest of the spices
Jennifer, If you look at a recipe for making harissa, you could use the ingredients omitting the hot pepper. That way you would have most of the harissa flavor profile.
Cumin, coriander, caraway, garlic, lemon juice or vinegar, tomato paste, smoked paprika...from the top of my head. May be another or two. But using what you have would probably make a tasty dish.
If I were going to wing it, cumin, garlic, smoked paprika & lemon juice or vinegar would be the main ones I’d want. Tomato paste if you have it.
Good luck! Sure you’ll all enjoy what you make. 🙂
FYI...different brands of harissa pastes are notorious for being inconsistent in heat. Some brands much more mild while others considerably hotter.
Making your own you can control that heat. (if you’re so inclined)
Thanks for sharing!
I just made this in the slow cooker for my lunch for the week, and it turned out amazing. I halved the liquid and probably could have done with even less, but I turned the heat up to high and took the lid off for a bit and it turned out great. I'll definitely be making this again!
Thank you for sharing, Carrie! So glad you liked it!
Just made this meal last night and it was amazing. Recipe was easy to follow. Have enough for another meal in a few days.
Perfect! So glad you enjoyed it!
Absolutely delicious!! Everyone loved it! Adding to my regular rotation. Thank you!!!
Great to hear, Liz! Thank you so much!
Loved it!
Thanks, Tamara!
Thanks for the recipe Suzy. My first attempt at a tagine and it was delicious. An easy to follow recipe which I adapted to the veg I had at home and halved for just two people. I will take a look at more of your recipes and am now eager to visit the Mediterranean to taste the food and community first hand!
Thanks, Gordon! I sure hope you make it to that part of the world someday! Amazing!!!
My Tagine only holds roughly 4qts, how should I adjust this recipe? half it?
You might half it, Edward.
I have a new tagine - could I use this recipe using it? I’ve never used one and was googling recipes and found yours and wanted to try it!
Sure! While you don't need a tagine pot for this recipe, you can certainly use it if you like.
Hello! This sounds excellent - I feel foolish... Is there still a video of the cooking as well? I see it mentioned and folks speak of it in comments, but I am unable to find it here or on your YouTube. Thanks!
Hi Jeff, thank you! Yes, if you scroll down a bit, the video is just above the recipe card. Depending on your browser, some browsers block pop ups which for some reason also blocks instructional videos. Perhaps try a different browser.
what size dutch oven should I use? 5.5 quart? or should I use a 6.75qt or larger? excited to try this recipe!
Hi, Christine! I would think the 5.5 quart should work fine. Thanks!
Thank You! One more question: do you think I can make this one day ahead and reheat on the stovetop before serving? Thx!!
No problem! Yes, you can make this ahead and reheat the next day.
To make this in a slow cooker should I reduce the amount of broth?
Hi, Donna! I have not tried this one in the slow cooker before, but I think reducing the amount of broth a little bit would definitely be a good idea. Enjoy!
Hi hope to make this recipeE Tomorrow nite
Can I use fresh tomatoes and
how much / many ?????
Thank you
Hi there! Sure, you can use 2 to 3 cups chopped fresh tomatoes.
I am going to make this tomorrow. I am serving 6 people. Doubling the recipe seems like overkill. Can you give me a sense of the quantity the recipe as printed will make? Will it fill a "standard" 8qt pot?
Hi Nancy, this recipe will generously serve 4 to 5 people.