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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What can I substitute for chickpeas in recipes? I just don’t care for them. It’s a textural thing as I love hummus.
Loved your question as I feel exactly the same. I did not see an answer. Have you gotten a reply? Thanks so much.
Marianne
Hi, Marianne (and Julie). It kind of depends on the recipe, but in many cases, you can just substitute the chickpeas with another type of legume you enjoy.
I am new to cooking with a tagine; mine is a Kook brand with a cast-iron base and ceramic top. Your recipe is my 1st fully-vegetable tagine. Neither your recipe nor my tagine mentions capacity, The problem? The ingredients do not fit in my tagine! Well, the vegetables do, but only about 1 1/2 cups of broth & 1 can of tomatoes. I'll have to move the ingredients to my soup pot to add the other can of tomatoes, chickpeas, and remaining broth - which, unfortunately contains some of the spices. If tagines come in various sizes, please state the needed size for your recipe. Thanks.
Hi, Janet. I actually use a dutch oven or similar pot (around 5 qts) for my version as more people have those than tagines.
Made this several times already so at this point I sort of wing it. I typically skip the sweet potato and add mushrooms, bell peppers, zucchini and yellow squash (any combo depending on what is on hand). I typically add a little more cinnamon and up the harissa (mine is from a local store and not very spicy). I also play around with the amount of broth and typically I add less than a quart (I like this stew to be thick), but the amount varies depending on the volume of all the vegetables, and I skip the olive oil drizzle at the end.
Solid choice for getting all your vegetables in, and the stew keeps and reheats extremely well for a week (just finished leftovers from exactly a week ago). Thank you, Suzy!
Thanks so much for sharing, Beata! I love hearing other peoples adaptions of recipes!
This is a great recipe! Made it pretty much as written with these changes- Used 1 tsp supermarket Harissa because wife doesn't like too spicy. Used 2 cans diced tomatoes because it seemed easier. Added 1/2 cup red lentils with the broth, tomatoes & apricots because some of the comments said it sometimes came out thin. Red lentils are a great way to thicken soups and stews without changing the flavor too much. It came out as shown in the pictures. I also stirred it quite a bit near the end and it seemed like that helped it to thicken. I am wondering if the apricots help that by releasing pectin or other polysaccharides.
This dish is delicious. Both my husband and I loved it. I will be making it again.
It took me 1 hour and 35 minutes to prep and cook. My peeling and chopping skills are not at a professional level. 🙂
Keep working on it.... you'll get there :).
Just made it, absolutely love it! Bit spicy but that's harissa for you 🙂
I’ve been looking for a recipe like this, and I can’t wait to try it! I have Harissa paste - can I use that in place of the spice blend?
Sure! Hope you enjoy!
Love this recipe! I think it is even better the next day!
My mum is having heart issues. I have been cooking her Mediterranean food per the doctor. I randomly found your website and I have made soooo many of your dishes for her over the last month. This one has been her favorite 🙂 thank you for the time, effort, and love you put into each of your recipes. They are easy to follow and have made a huge impact in our lives. Thank you!
Awww! I love hearing this Jennifer! Thanks for making my day! 🙂
Hi Suzi. Can you make a lot and freeze.
Sure!
This was delicious! I didn't have enough potatoes on hand so I added some butternut squash to it. Since I didn't have your harissa spice blend I had another one that was very similar except it had hot pepper in it. When serving, I added dollops of fresh plain yogurt which was a perfect addition to the stew.
Yum! Thanks for sharing, Nancy!
I made this with some modifications. One diner has an allium allergy and another is allergic to cumin. So I made three different versions of this to suit the three diners that enjoyed this, I used a cross between this recap and one I found by Liz Moody. I couldn’t find white potatoes - go figure!- so I just used a large sweet potato and a home made harissa and a package of Tempeh cubed . The directions by Liz, include InstantPot times which worked perfectly and allowed me to make three different versions in less than 1 hour. A version that accommodated all three diners! Thanks for a great recipe!
Wonderful! Thanks for sharing, Pete!
Would it be possible to make this in a slow cooker?
Hi, Sidesel. I haven't tried this one in the slow cooker before, but it should work. I think reducing the amount of broth a little bit would be a good idea, though. Enjoy!
Delicious and the house smelled like a spice market! Made it as is with 3 minor changes (2 due to a cooking mishap). I used some honey vinegar to get some stuck bits off the bottom of the Dutch oven, added about a 1/2 cup more dried apricots to offset the vinegar, and added a teaspoon of cardamom (just because I love it). This was a great meal and made a lot - more like 8 servings. I shared this recipe with my vegan and gluten intolerant friends.
Thanks, Kristin!
Love this dish. I don’t use Harissa, not a fan of heat, but this has become a regular in our house. I added some green beans one time that needed using up and it was still just as delicious. The spices are excellent.
Thanks, Carolyn!
The flavors in this dish are amazing!! I had never cooked with Harissa before and felt it was a little spicy for me, but will use less next time. I am going to add shrimp next time!! Thank you!!
Thanks for sharing, Stacy!