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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Your recipes are very attractive healthy tempting and easy to make.
I appreciate them.
Aww! Thank you, Milena!
Love this soup!!
Yum. I made this tonight and its exactly what I was looking for. It worked really well – I upped the amount of cinnamon (and added a cinnamon stick) to make it really aromatic and popped in the lemon rind to add a bit more zing! Its a great recipe – thank you!
Hi there
About to cook your vegetable tagine for the first time. Do you provide a conversation for US cups to grams/ounces. I’m in the UK. I’ve checked online and am a little confused 🙄 Looking forward to hearing from you.
Delicious and so easy. Love the dried apricots and wonderful seasonings.
This is so delicious! I put a handful of raisins in the step with apricots. So good. Thanks for the recipe
Ooo! Love those additions. Thanks for sharing, Kylie!
Stunning recipe. Exactly what I was looking for. I added ~1 cup of cauliflower if place of one russet potato. And let simmer for close to an hour to get the thickness I wanted. Served over couscous. Well balanced flavor and nutrient packed. Great toppings include goat cheese crumble or avocado!
I fixed this tonight served over Suzy’s Greek Lemon Rice that I made with Preserved Lemons. Mmmm, mmmm good!
This is so delicious!!! I am enjoying it so much with the cold weather here. I doubled the Harissa spice only because I liked the flavor of it with the vegetables. Noted “Delicious” on my copy. Thanks Suzie, this is a winner in my book.
Love it! Thanks, Brenda!
I don’t understand this recipe as it is described as tagine but seems to be cooked on a stove top. Am I missing something or is that correct? If so, why cook with a Dutch oven instead of a pan which is designed to be used over localised heat rather than one designed for a more even heat from the oven?
Hi, Jennifer. This is Suzy’s own spin on vegetable tagine. She realizes it’s not traditional… it’s a simpler take on a classic recipe. Hope you give it a try!
This is waaaaayy too sweet. I think using either much less apricot, or leaving them whole and not chopped, or omitting the sweet potato, will fix it. Otherwise it’s like dessert. Not sure my family will eat it!!! 🙁
Hello,
Is there a recommended way to store/freeze this? I want to make it for Thanksgiving, but I would like to cook it over the weekend, and perhaps, travel with it via car over a few hours.
I was thinking I’d cook it on Sunday, Freeze it, then when I drive over Wednesday, I can keep it in a cooler, then let it unfreeze overnight in the fridge, finally, heating it up for Thanksgiving dinner.
Hi, Abdul. I think your freezing/reheating plan here will work great with this recipe. Hope you have a wonderful Thanksgiving!
Very easy and good, next time I will use less lemon juice however, a while lemon was way too overpowering on the broth
In this recipe, is Harissa spice blend the same as the Harissa paste sold on your website? Do you use the same amount of paste as you would the spice?
Thank you!
Hi, Bernadette. They are similar in flavor profile for sure, but not exactly the same. We used to sell the spice blend in our shop, but unfortunately we don’t anymore. If you can’t find the spice in any shops near you, you can definitely use a bit of the harissa paste. Right now, I can’t give you and exact amount… we’re still working on updating this and haven’t been able to put it through a good test. You may just have to experiment a bit. If you give this a try, please stop back to share your thoughts!!
Would it be possible to add some sauteed lamb to this? I am having a dinner party with two vegetarians and two carnivores. I thought I would make the lamb separately and add it to half this recipe in a separate serving dish. Would that work?
Sure, Jacqui. You could do that!
Looks delicious. Can’s find any video :/
Hi, Sean. The video should appear above the recipe card towards the end of the post. Unfortunately, though, some web browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end in order to see them.