vegetable tagine

All-star vegetable tagine recipe! Simple vegetable stew packed with the perfect balance of Moroccan flavors. Vegan and Gluten free.

Moroccan Vegetable Tagine Recipe 

Private Reserve extra virgin olive oil, more for later

onions,

8-10 garlic cloves,

carrots,

russet potatoes,

sweet potato,

Salt

tbsp Harissa spice blend

tsp coriander

cinnamon

tsp turmeric

tomatoes

apricot

low-sodium vegetable broth (or broth of your choice)

chickpeas

lemon, juice of

parsley leaves

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!

Delicious. I made it in my instant pot, so I think there was extra liquid that didn’t cook off, but it was yummy with couscous. Cooked on high for 3 minutes after sautéing the veggies. Didn’t have harissa so I used chili powder. Didn’t have apricots, so I used dates. Didn’t have sweet potato, but the dates made it sweet. Will absolutely make again, thank you! BTW, I found this searching with my browser. Every time I try to pin it, none of the pictures are available for some reason. I had to search thru Pinterest.

Hi Suzy, I just made this exactly as per the recipe. My friend, husband and I love it! Tomorrow my friend will take some to work for her lunch. I make lunch for her every weekday and love making your recipes.
Always a winner in my circle of friends. Thanks for sharing!

Hi there, it was delicious but I have a lot left over as it was quite filling. I was wondering if the tagine is able to be frozen? And if so, how long for? Many thanks :)

I made this last night and the flavor was so good, I didn't cut up the tomatoes so they took a long time to cook in the pot, almost an hour. Next time I will cut them up or use diced tomatoes. I don't normally like sweet with my savory but this meal exceeded expectations and was extremely delicious. Will definitely be making it again.

https://content.jwplatform.com/videos/4Yee73lY.mp4

Easy Moroccan Vegetable Tagine Video Blog

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don&#039;t skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Vegetable Tagine

cardamom powder

coriander powder

cumin powder

fennel seeds / fennel powder

cayenne ((omit for non-spicy))

turmeric

cloves

tsp ground ginger

olive oil

red onion (sliced; (sub any type of onion))

garlic (, finely minced)

eggplant (,

cauliflower head (, small,

capsicum / bell pepper

tomatoes (, seeds removed,

water

tsp salt

tsp black pepper

400 grams/ 14 ounces canned chickpeas (, drained)

/ 60z green beans

lemon

lemon juice

almonds (, toasted)

coriander / cilantro (, roughly chopped)

yogurt

paprika pepper

Combine Tagine Spice Mix ingredients.

Preheat oven to 180°C/350°F.

Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don&#039;t burn).

Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.

Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.

Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.

Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.

Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)

Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.

Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.

For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

A fragrant tagine is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices

Smoky aubergine tagine with lemon & apricots

aubergines

onions

tbsp ginger

½ tsp ras el hanout

½ tsp sweet smoked paprika

saffron

stock

lemons

dried apricots

tbsp clear honey

lemon, juice 0.5

sesame seeds

tbsp finely chopped flat-leaf parsley

tbsp finely chopped mint

Greek yogurt (optional)

wheat

Brown the aubergines in 2 tbsp of the oil so they’re golden on all sides, but not soft in the middle yet – this is best done in batches in a large, non-stick frying pan.

Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.

Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.

Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

5-a-day tagine

red onions,

tsp each ground cumin, paprika, cinnamon and mild chilli powder

can chopped tomato

apricots

tsp honey

Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.

Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

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!

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.

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!

Love this recipe!  I think it is even better the next day!

Just made it, absolutely love it! Bit spicy but that's harissa for you :)

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. :-)

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 &amp; 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. 

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!

Thank you for this recipe.  I received a lovely tagine as a holiday gift, and have finally gotten brave enough to use it.  I wanted the chickpeas to cook with the vegetables and spices, so i added soaked, not cooked,  chickpeas.  Everything barely fit innthe pan, and  cooked together nicely.   I was unsure about adding lemon at the end, but it worked so well. This was a  Delicious dinner.

Oh my word. I have never had  Tagine before and now I think I’m in love….seriously delicious flavor combinations. Thank you, Suzy for sharing. Your creativity keeps me coming back for more!

Used a tagine dish and this recipe was far to large for it. It was okay flavor wise but portions are crazy next time I am cutting it in half

Love this even my children (11 +6) couldn’t get enough

This was so yummy! I didn’t feel the need to add rice or bread and just ate a large bowl which was very filling. This is definitely going into the dinner rotation!

Our Morocco inspired vegetable tagine is a fully vegan authentic tagine, full of deep flavours like cinnamon, cumin, turmeric, ginger, paprika and more. Learn how to make this easy vegetable tagine and enjoy the flavours of vegan Morocco in your own home. 

green lentils

courgette,

medium bell pepper,

eggplant,

carrot,

onion,

garlic

(15 oz) tomato sauce

dried apricot, chopped

tbsp coriander

tsp, whole cumin

tsp nutmeg

tsp, ground peppercorn

Moroccan Vegetable Tagine

Preheat the oven to

Preheat the oven to 400F/200°C. Put the courgette, pepper, eggplant and carrot in a large roasting tin. Add 2 tbsp oil, season and toss together. Roast for 15-20 minutes until tender.

In the meantime, heat

In the meantime, heat 2 tbsp oil in a large saucepan over medium heat. Add the onion and fry for about 5-8 minutes until translucent and sticky. Add the garlic and cook for another minute. Add all the spices and fry for another minute until everything becomes fragrant.

Add the tomato sauce

Add the tomato sauce and the lemon juice. Add 300 ml boiling water, bring to a boil then reduce the heat to low and simmer for 15 minutes, uncovered. Make sure to stir occasionally so the sauce doesn't stick to the bottom of the pan.

Add the roasted vegetables,

Add the roasted vegetables, lentils and dried apricots to the sauce. Cover and simmer for another 5-10 minutes, stirring occasionally.

Serve the vegetable tagine

Serve the vegetable tagine over couscous or on its own and garnish with chopped fresh coriander leaves, almonds and half a slice of lemon.

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