A simple vegetable tagine recipe packed with warm Moroccan flavors. One of my new favorite one-pot meals. Vegan and Gluten free! Be sure to watch the video for how to make this vegetable tagine below!
More Recipes to Explore: Best Roasted Cauliflower; Ratatouille; One-Pot Moroccan Chicken; Cilantro Lime Chicken; Moroccan Lamb Stew
Think of Moroccan tagine as a succulent, slowly simmered stew. Similar to this Moroccan Lamb Stew, the balance of sweet and savory flavors, coupled with the intensity of spices set this vegetable tagine apart from your average stew.
This easy Moroccan vegetable tagine begins with a few humble ingredients, you probably already have: potatoes, carrots, onions, and garlic.
A heaping portion of chopped dried apricots, is what provides the subtle sweetness in this hearty vegetable tagine. And to balance it off, tangy tomatoes, and a splash of lemon juice (which is added at the very end to wake everything up).
The main spice used in this easy vegetable tagine recipe is a new favorite in our shop: Harissa (pronounced: ha-REE-sah). An all-natural unique blend of three types of chili, along with sumac, caraway, fennel and more! To play up the depth and warmth of harissa spice, I added a little cinnamon, coriander, and a touch of turmeric.
Traditionally, tagine is cooked in a clay (or ceramic) pot like this one, wide at the bottom and topped with a narrow, cone-shaped cover. But in this modern improvisation, I simply used my Dutch Oven.
Watch the Video for How to Make Vegetable Tagine:
Moroccan Vegetable Tagine Recipe
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
Description
All-star vegetable tagine recipe! Simple vegetable stew packed with the perfect balance of Moroccan flavors. Vegan and Gluten free.
Ingredients
- 1/4 cup Private Reserve extra virgin olive oil, more for later
- 2 medium yellow onions, peeled and chopped
- 8–10 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 tbsp Harissa spice blend or 1 1/2 teaspoons ras el hanout
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 2 cups canned whole peeled tomatoes
- 1/2 cup heaping chopped dried apricot
- 1 quart low-sodium vegetable broth (or broth of your choice)
- 2 cups cooked chickpeas
- 1 lemon, juice of
- Handful fresh parsley leaves
Instructions
- 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!
Notes
- Recommended for this recipe Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
- And Recommended from our Spice Collection all-natural Harissa Spice Blend, and organic ground coriander and turmeric.
- SAVE! Create your own 6-pack of spices!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Entree
- Cuisine: Moroccan
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OMG!!!!! This was so delicious I am swooning! I got hubby to make it because we both like to cook. He halved the recipe because we are only two and it makes a lot we still had some leftovers. The only thing he didn’t halve was Harissa because we like spice and it was perfection. He served it on rice. We are carnivors but trying to watch our weight as well as our grocery bill. After eating this, if all vegetarian dishes were as flavourful and tasted as good as this one, we could happily give up meat. This is a keeper for sure and it is going into our dinner rotation. Thank you so much for posting it. I’m truly impressed.
I’m so glad you both enjoyed this one so much!! Thank you, Judith!
I have made a few of you receipts Suzy, I’m very happy with all of them!!! I was just wondering what could I use instead of tomatoes? (My stomach is not very happy with any kind of tomatoes. 🙁 )
Hmmm… that’s a tough one, Erika. I’m not sure of a good substitute for the tomatoes in this one. You could always try just omitting them. Obviously, the flavor profile would be different, but still pretty yummy, I would think.
I made this for dinner last night – my family never has eaten any type of tagine and I was worried because I have picky-eater teens and young adults but everyone LOVED this recipe – they even went back for seconds! Every recipe I have tried from you Suzy has had rave reviews from my whole family – Thank you!!!!
I’m so glad to hear that, Donna!!!
Suzi: I love your style, and absolutely love your recipes to bring us joy, and I think I might even love you! even your booboos were funny … tongue tying and trying!! Thanks so much for sharing. Ingrid.
Awww! Thanks for the kind words :).
This is delicious – and especially so served over some couscous. I used 2 cans of chickpeas (drained and rinsed) – and ended up with about 12 cups of deliciousness. (So, for me, it’s about 8 servings – and will need to freeze this in 1.5 cup serving size containers.). And, easy – better yet. Thanks.
Thanks for sharing that, Sheri! So glad you enjoyed it!
I goofed and forgot to buy dried apricots. Would raisins work as a replacement?
Sure! I think that would be fine in a pinch!
I love this tagine recipe! So delicious and and yet so easy to make. Thank you! Shukran! Certainly a wonderful mean on its own, though we enjoyed it on couscous, with roasted sea bass. We have yet to try one of your recipes that we didn’t love.
That’s wonderful to hear, Ken! Thank you!
Would Ras El Hanout be a good substitute here?
To clarify, I mean to substitute for harissa.
I made this for my family and for a family dealing with illness. We all loved it. It made a more-than-ample amount. If there are leftovers in the future, can they be frozen?? i’m always wary of freezing potatoes
So glad you enjoyed it, Susan. Yes, you can freeze leftovers 🙂
Can I use harissa paste/sauce instead of the spice blend?
Hi Dee, you can add a little bit of harissa paste here. We have a homemade recipe we love: https://www.themediterraneandish.com/harissa-recipe/
I was looking to make this recipe ,however I see that the fat content is very high, more than i would have expected for a vegetable dish . could you explain why. thank you
Hi, Maureen! The majority of the fat content comes from the Olive Oil.
I just made this dish, and omg, it is delicious! I love the complex flavor the mixture of slices bring to the dish. Since I recently discovered Amchur (mango powder used in Indian dishes), I used it instead of lemon juice. I believe it’s a perfect match!
The only thing is…. I don’t have tagine pot YET so I used a regular pot. Still good! Thank you for this recipe!!!
So glad you enjoyed it, Hiroko!
This is a delicious recipe, but if you’re making it in a tagine, reduce the liquid to 1-1/2 cups.
Thanks, for sharing, Nancy!
Absolutely delicious!, Thank you!
A wonderful departure from the normal. Incredible balance of sweet and spicy. I included a bit of kale and topped with cooked corn to round out the colors and flavors.
Sounds delicious! Thanks for sharing, Greg!
Does this recipe fit in a 10” tagine?
Hi Glenn. It could, but I do not own a tagine myself so I can not tell you for certain.