Moroccan Vegetable Tagine
A fragrant, warming vegetarian stew bursting with tender vegetables, sweet dried fruit, and aromatic Moroccan spices.
Ingredients
- •3 tablespoons extra virgin olive oil
- •1 large yellow onion, finely chopped
- •3 cloves garlic, minced
- •1 tablespoon freshly grated ginger
- •1 teaspoon ground cumin
- •1 teaspoon ground cinnamon
- •1 teaspoon sweet paprika
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper
- •2 medium carrots, cut into chunks
- •2 medium zucchini, sliced into thick rounds
- •1 medium sweet potato, peeled and cubed
- •1 can (14 oz / 400g) diced tomatoes, with juices
- •2 cups vegetable broth (480ml)
- •1/2 cup pitted dried prunes or apricots
- •1 can (15 oz / 425g) chickpeas, rinsed and drained
- •1 teaspoon salt, or to taste
- •1/4 teaspoon freshly ground black pepper
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh parsley, chopped
- •2 tablespoons sliced almonds, toasted, for garnish
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or traditional tagine over medium heat.
- 2
Add the chopped onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the minced garlic, grated ginger, cumin, cinnamon, paprika, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
- 4
Add the carrots, sweet potato, diced tomatoes with their juices, and vegetable broth, bringing the mixture to a gentle boil.
- 5
Reduce the heat to low, cover with a lid, and simmer for 15 minutes.
- 6
Add the zucchini, dried prunes or apricots, and drained chickpeas to the pot, stirring gently to combine.
- 7
Cover again and simmer for another 10 to 15 minutes until all the vegetables are fork-tender and the sauce has thickened slightly.
- 8
Season with salt and pepper to taste, then stir in half of the fresh cilantro and parsley.
- 9
Garnish with the remaining fresh herbs and toasted sliced almonds before serving warm over couscous.
💡 Chef tips
- Feel free to swap in seasonal vegetables like butternut squash, bell peppers, or turnips depending on what you have on hand.
- This tagine actually tastes even better the next day after the flavors have had time to meld, making it great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop.
✅ How it should turn out
The finished tagine should be thick and vibrant, smelling richly of warm spices and sweet fruit, with tender-melting root vegetables in a savory sauce.