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Moroccan Vegetable Tagine Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/moroccan-vegetable-tagine-recipe/