This vegetable tagine is the easiest way to bring Moroccan flavor to a weeknight. The vegetables are arranged in a cone, steamed in their own juices and a light tomato-spice sauce until sweet and tender.
It’s naturally vegan and gluten-free, and a great way to use up whatever vegetables you have.
Recipe: Easy Moroccan Vegetable Tagine
Prep20 min
Cook45 min
Total1 hr 5 min
Serves4
LevelEasy
Calories~290
Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, grated (or ½ cup crushed tomatoes)
- 1 tsp each paprika, cumin, ginger
- ½ tsp turmeric, 1 tsp salt
- 3 carrots, halved lengthwise
- 2 potatoes, cut into wedges
- 2 zucchini, cut into thick sticks
- 1 red bell pepper, sliced
- 1 can (400 g) chickpeas, drained
- Handful of chopped cilantro and parsley
- ¾ cup (180 ml) water
Instructions
- Heat oil in a wide pot or tagine. Soften onion and garlic for 5 minutes.
- Add grated tomatoes, spices, salt, herbs and water. Stir to make a sauce.
- Arrange the vegetables in a cone shape: potatoes and carrots at the bottom, zucchini and peppers on top. Scatter chickpeas around.
- Cover and simmer on low for 40–45 minutes, without stirring, until the potatoes are tender. Spoon sauce over the top halfway through.
- Serve straight from the pot with bread or couscous.
Tips for success
- Don’t stir — the vegetables steam beautifully when left in their cone.
- Add a few preserved lemon strips or olives in the last 10 minutes for extra brightness.
Frequently asked questions
Is vegetable tagine vegan?
Yes, as written this recipe is 100% plant-based.
