Moroccan Vegetable Tagine
Moroccan vegetable tagine is an aromatic stew made with spices, vegetables and chickpeas. Be transported to the bustling streets of Morocco with the wonderful flavours and colours. It’s a one pot wonder thats super easy to prepare and so comforting.
Serve the tagine alongside Middle Eastern couscous with a big dollop of yoghurt and and a sprinkle of fresh herbs.
A tagine is one of those dishes that may seem like one for the too hard basket but truth is it’s a really simple dish. God bless a tagine because it ticks all the boxes for a dinner party to cater for vegetarian, vegan and gluten-free. Plus did I mention that It’s all done in just one pot!
Now that meat free is more popular than ever, this is a great recipe to ease into because it sure won’t leave you hungry.
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Moroccan Vegetable Tagine
A tagine is a stew named after the clay pot It’s cooked in (a tagine). You may have come across these cone shaped pots and wondered what they are used for. Made from clay, the lid is purposely cone shaped so the steam can circulate whilst the food is cooking.
Nevertheless, if you do not have one on hand you can still make this tagine using a heavy based cast iron pot. This is what I use to make mine.
The spices used in the recipe are not over powering but warm and comforting. My kids happily chow down a big bowl of tagine with no complaints. I think It’s because of the way its cooked, everything is soft and easy to eat.
The best part of this Moroccan vegetable tagine is that you can use whatever vegetables you have on hand. The recipe is a guide of what you can use but feel free to mix it up and add or subtract to your liking.
Your tagine can be as extravagant as serving it at a dinner party or as laid back as meat free Monday. Making skipping meat so easy!
Now, I admit this dish does require some cooking time. however, the positive is the actual prep work is crazy easy and It’s all cooked in…yep you guessed it, ONE POT!! Which means less cleaning up for you!
Letting the tagine cook low and slow brings out all the beautiful flavours of the vegetables.
Why is a Tagine good for me?
Why is it good for me you ask?
Well, not only is this stew jam packed with delicious and nutritious vegetables thats going to give you a boost of goodness theres chickpeas in there!
Chickpeas are a staple in Middle Eastern cooking. They have a wonderfully nutty flavour and are a great source of vitamins, minerals and fibre. Plus they are high in protein so it will leave you feeling fuller for longer.
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What you will need
Lets start with the spices! Don’t worry, If you are thinking there is a lot of spices in there it won’t be overpowering as only small amounts of each is used. This is what I use to create that wonderful warm flavour:
- cumin
- coriander
- turmeric
- cloves
- ginger
- cardamon
Here is what the recipe calls for the tagine but remember the beauty of this dish is you can use whatever vegetables you have on hand
- olive oil
- red onion
- garlic
- tomato paste
- eggplant
- capsicum
- pumpkin
- cauliflower
- zucchini
- chickpeas; these can be soaked overnight and then boiled until tender otherwise canned is also fine.
- crushed tomatoes
- vegetable stock
- natural yoghurt, parsley, coriander, mint, lemon (to serve)
How to serve a Tagine
Traditionally a Moroccan Tagine is served with couscous; a staple dish of North Africa made from a type of wheat called semolina.
You can simply serve it with some Lebanese pita bread readily available these days at your local grocer.
I personally love it with couscous and topped with a dollop of natural yoghurt, some fresh coriander and mint.
If you don’t have couscous or pita bread on hand you can simply use rice or even quinoa.
Check out my recipe for Middle Eastern couscous here.
How to make a Moroccan Vegetable Tagine
A tagine is traditionally made in a pot named after the recipe itself, a tagine. If you do not have a tagine the recipe can be made using a cast iron pot or good quality heavy based pot.
Start by heating the olive oil over medium heat. Add onion and cook for a few minutes until translucent.
Next, add the garlic, spices and tomato paste. Be sure to keep moving everything around the pot to keep the spices from burning. After a few seconds It’s going to smell amazing!
This is when we add all the chopped vegetables. Season well with salt and pepper.
Lastly, add the chickpeas, crushed tomatoes and stock and bring everything to the boil.
Once It’s at a rapid boil, reduce to low and cook for 50 minutes until the vegetables are very tender.
See below for full recipe.
Tools to make the job easier
I really hope you enjoy this delicious recipe as much as I do. It’s a really healthy dish that is like a big warm hug. Plus its a great way to get your daily serve of veggies. 😊
MFM XX
This website may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full Disclaimer.
Moroccan Vegetable Tagine
Ingredients
- 1 tbsp Olive oil
- 1 red onion finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ¼ tsp ground cloves
- ½ tsp cinnamon
- ¼ tsp ground cardamon
- 3 garlic cloves crushed
- 1 tbsp tomato paste
- 1 eggplant trimmed and cut into 1cm cubes
- 1 capsicum diced into 2cm pieces
- 1 cup pumpkin peeled and cut into 1cm cubes
- ½ cauliflower head trimmed and cut into small florettes
- 1 zucchini diced into 2cm pieces
- 2 cups cooked chickpeas can use dries; soaked overnight and cooked or canned
- 400 g can crushed tomatoes
- 1 litre vegetable stock
To serve
- natural yoghurt
- chopped fresh herbs; coriander, mint & parsley
- lemon wedges
Instructions
- In a tagine, large heavy pot or dutch oven, heat olive oil over medium heat. Add onion and cook for a few minutes until translucent.
- Add garlic, spices and tomato paste. Keep stirring for a few seconds so the spices dont burn.
- Add the chopped vegetables. Season well with salt and pepper.
- Add the chickpeas, crushed tomatoes and stock and bring to the boil.
- Reduce to low and cook for 50 minutes until the vegetables are very tender.
- Serve in plates or bowls with a dollop of natural yoghurt, lemon wedges and a sprinkle of chopped parsley, coriander and mint.
So many beautiful flavours!! Love it!!!
Thank you!!
Another Great recipe!! Whole family enjoyed it.
So glad to hear that Andy!! Thank you so much!!!