Easy Vegetarian Moroccan Tagine Recipe

Step 1

To make the spice blend: Whisk all the spices together in a bowl until well blended. Store mix in an airtight glass or stainless-steel container in a cool, dry place.

Step 2

To make the tagine: In a heavy-bottomed 6- or 7-quart pot or Dutch oven with a tight-fitting lid, heat 1 Tbsp oil over medium heat. Add onions with a pinch of salt and sauté, stirring occasionally, for about 10 minutes, until tender but not browned. Add garlic and 1 Tbsp of the spice mixture. Cook, stirring, for about 2 minutes, until aromatic.

Step 3

Add the liquid from the chickpeas (aquafaba) and the squash cubes to the pot, and stir.

Step 4

Turn the heat as low as possible while you layer the vegetables, building a domed shape as you go. Sprinkle about a third of the preserved lemon or lemon zest over the squash or pumpkin, then cover with potato slices. Add a layer of carrots, a third more lemon. Layer the zucchini on top. Lean wedges of cabbage against the sides of the vegetable mound.

Step 5

In a small bowl, whisk together the hot broth or water with the remaining 1 Tbsp each of oil and spice mixture. Pour over the vegetables. Cover the pot and turn the heat up to medium.

Step 6

While the tagine heats, use a small knife to peel the skin from the bottom of the tomato. Holding onto the top or stem, grate the tomato flesh on the large holes of a box grater into a dish, leaving discarding the skin. Add the grated tomato and juices to the pot, on top of the zucchini.

Step 7

As soon as the tagine starts to simmer, reduce heat to low and let cook undisturbed until the vegetables are almost tender, about 25-30 minutes.

Step 8

Add the chickpeas, olives and remaining lemon. Add a little more stock or hot water if the pot looks dry.  Cover and continue to cook for another 10-15 minutes.

Step 9

Serve in the pot, or the vegetables can be carefully moved and arranged on a large serving platter, taking care with each layer of vegetables and serving on top of couscous or rice. Garnish generously with chopped cilantro or parsley.