Moroccan Vegetable Tagine Recipe
This Moroccan vegetable tagine is a vegan, one-pot stew of potatoes, carrots, sweet potato, chickpeas, dried apricots, tomatoes, and warm spices. Finish it with lemon, parsley, and a generous drizzle of extra virgin olive oil.
Servings: 6 servings
Ingredients
- 1/4 cup Private Reserve extra virgin olive oil, plus more for finishing
- 2 medium yellow onions, peeled and chopped
- 8 to 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 tablespoon Harissa spice blend, or 1 1/2 teaspoons ras el hanout
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 2 cups canned whole peeled tomatoes
- 1/2 cup chopped dried apricots, heaping
- 1 quart low-sodium vegetable broth or broth of your choice
- 2 cups cooked chickpeas
- Juice of 1 lemon
- Handful fresh parsley leaves
Instructions
- Sauté the onions. In a large heavy pot or Dutch oven, heat the olive oil over medium heat until just shimmering. Add the onions, increase the heat to medium-high, and sauté for 5 minutes, tossing regularly.
- Cook the vegetables. Add the garlic, carrots, russet potatoes, and sweet potato. Season with salt, harissa spice blend, coriander, cinnamon, and turmeric, then toss to combine. Cook over medium-high heat for 5 to 7 minutes, stirring regularly with a wooden spoon.
- Add the tomatoes, apricots, and broth. Season with a small dash of salt.
- Simmer until the vegetables are tender. Keep the heat at medium-high and cook for 10 minutes. Reduce the heat, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender.
- Warm the chickpeas. Stir in the chickpeas and cook over low heat for another 5 minutes.
- Finish and serve. Stir in the lemon juice and fresh parsley. Taste and adjust the seasoning, adding more salt or harissa spice blend to your liking. Transfer to serving bowls, drizzle generously with Private Reserve extra virgin olive oil, and serve hot with bread, couscous, or rice.
Video
Notes
- This recipe was developed for a Dutch oven or another large, heavy pot with a lid. We have not tested it in a traditional tagine pot.
- Shop this recipe: Visit our shop for Private Reserve extra virgin olive oil, Harissa Spice Blend, ras el hanout, ground coriander, turmeric, and more Mediterranean pantry essentials.
Nutrition
Calories: 343.9kcal | Carbohydrates: 56.3g | Protein: 9.7g | Fat: 10.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7g | Sodium: 160.5mg | Potassium: 1027.6mg | Fiber: 10.6g | Sugar: 16g | Vitamin A: 9246.2IU | Vitamin C: 28mg | Calcium: 111.2mg | Iron: 4mg
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