Moroccan Vegetable Tagine Recipe

Introduction

Moroccan Vegetable Tagine is a vibrant, aromatic stew that brings together a colorful mix of fresh vegetables and warming spices. This dish captures the essence of Moroccan cuisine with its rich flavors and versatility, perfect for a comforting meal any time of year.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, cored, seeded, and chopped
• 1 yellow bell pepper, cored, seeded, and chopped
• 2 carrots, peeled and sliced into rounds
• 2 zucchini, chopped into chunks
• 1 eggplant, cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 cup butternut squash or sweet potato, peeled and cubed

Instructions

1. Step 1: Heat olive oil in a large pot or tagine over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Step 3: Add the red and yellow bell peppers, carrots, zucchini, eggplant, and butternut squash or sweet potato. Cook, stirring occasionally, for about 5 minutes to begin softening the vegetables.
4. Step 4: Pour in the diced tomatoes with their juices and vegetable broth. Stir to combine all ingredients well.
5. Step 5: Add the drained chickpeas and season with salt and pepper to taste. Bring the mixture to a simmer.
6. Step 6: Cover the pot and reduce heat to low. Let it simmer gently for 30-40 minutes, or until all vegetables are tender and the flavors are well blended.
7. Step 7: Check seasoning and adjust salt or spices as needed before serving.

Tips & Variations

• For less bitterness, salt the eggplant cubes and let them sit for 15 minutes before rinsing and cooking.
• Add a pinch of cinnamon, cumin, or smoked paprika to enhance the Moroccan spice profile.
• Serve with couscous or warm flatbread to soak up the flavorful sauce.
• Use seasonal vegetables or whatever you have on hand to make this dish your own.

Storage

Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tagine vegan?

Yes, this recipe is naturally vegan as it uses only vegetables, chickpeas, and vegetable broth.

What if I don’t have a tagine pot?

A heavy-bottomed pot or Dutch oven works perfectly well for making this dish on the stovetop.

Moroccan Vegetable Tagine Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

This Moroccan Vegetable Tagine is a vibrant and aromatic stew that combines a variety of fresh vegetables and traditional Moroccan spices to create a flavorful and hearty dish. Slow-simmered to perfection, this vegetarian recipe captures the essence of North African cuisine with its rich blend of vegetables, chickpeas, and warming spices in a savory tomato-based sauce.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 red bell pepper, cored, seeded, and chopped
• 1 yellow bell pepper, cored, seeded, and chopped
• 2 carrots, peeled and sliced into rounds
• 2 zucchini, chopped into chunks
• 1 eggplant, cubed
• 1 cup butternut squash or sweet potato, peeled and cubed

Canned Goods & Liquids

• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup vegetable broth (low sodium recommended)

Instructions

1. Prepare the vegetables: Wash, peel, and chop all vegetables as described, ensuring consistent sizes to promote even cooking. If desired, salt the eggplant cubes and set aside for 15 minutes to reduce bitterness, then rinse and pat dry.
2. Sauté the aromatics: Heat the olive oil in a large tagine, heavy-bottomed pot, or deep skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the vegetables: Add the chopped red and yellow bell peppers, carrots, zucchini, eggplant, and butternut squash or sweet potato to the pot. Stir well to coat them in the oil and aromatics.
4. Incorporate canned ingredients and broth: Pour in the undrained diced tomatoes, drained chickpeas, and vegetable broth. Stir to combine everything evenly.
5. Season and simmer: Add Moroccan spices such as ground cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper to taste. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 35-45 minutes, stirring occasionally, until all vegetables are tender and flavors are well blended.
6. Adjust seasoning and serve: Taste the tagine and adjust seasoning if necessary. Serve hot, traditionally accompanied by couscous or crusty bread.

Notes

• Salting the eggplant before cooking helps to reduce bitterness and improve texture.
• Use fire-roasted diced tomatoes for a smoky flavor enhancement.
• Vegetable broth low in sodium is recommended to control the overall salt content of the dish.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
• This dish can be made gluten-free by serving with gluten-free grains or bread.

Keywords: Moroccan vegetable tagine, vegetarian tagine, Moroccan stew, tagine recipe, vegetable stew, North African cuisine