Moroccan Vegetable Tagine
A fragrant, slow-simmered North African stew bursting with warm spices, tender root vegetables, and sweet dried fruit.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •3 cloves garlic, minced
- •1 tablespoon ginger, freshly grated
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper
- •2 large carrots, peeled and sliced into rounds
- •1 medium sweet potato, peeled and cubed
- •1 zucchini, sliced into half-moons
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 can (14.5 oz) diced tomatoes
- •2 cups vegetable broth
- •1/2 cup dried apricots, halved
- •Salt and black pepper to taste
- •1/4 cup fresh cilantro, chopped
- •1/4 cup toasted slivered almonds
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion and sauté for 5 minutes until softened, then stir in the garlic and ginger for 1 minute until fragrant.
- 3
Add the cumin, coriander, cinnamon, turmeric, and cayenne, stirring for 30 seconds to toast the spices.
- 4
Add the carrots, sweet potato, zucchini, chickpeas, diced tomatoes, and vegetable broth to the pot.
- 5
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until the vegetables are tender.
- 6
Stir in the dried apricots and season with salt and pepper to taste.
- 7
Simmer uncovered for an additional 5 minutes to allow the sauce to thicken slightly.
- 8
Serve hot, garnished with fresh cilantro and toasted slivered almonds.
💡 Chef tips
- For a deeper flavor, prepare the tagine a day in advance as the spices continue to meld while refrigerated.
- If you prefer more texture, add a handful of chopped dried figs or raisins alongside the apricots.
- Serve this dish over fluffy couscous or quinoa to soak up the aromatic, spiced broth.
✅ How it should turn out
The finished dish features tender, vibrant vegetables coated in a rich, golden-hued sauce that balances earthy spices with the subtle sweetness of apricots.