Name: Vegetable Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, sliced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground coriander; ½ tsp turmeric; ½ tsp smoked paprika; ½ tsp ground ginger; Salt & pepper to taste; 1 carrot, peeled and sliced; 1 sweet potato, cubed; 1 zucchini, sliced into half-moons; 1 red bell pepper, sliced; 1 small eggplant, cubed; 1 can chickpeas, drained and rinsed; ½ cup dried apricots, halved; 2 cups vegetable broth; 1 can diced tomatoes; Fresh cilantro or parsley, chopped; Toasted slivered almonds (optional); Lemon wedges (optional)

DifficultyBeginner

CategoryMain Courses, Vegetarian

Vegetable Tagine is a traditional Moroccan stew prepared in a conical clay pot that shares its name. It’s a medley of root vegetables, legumes, and dried fruit, gently simmered in a richly spiced broth. This dish is vibrant, warming, and perfect for a hearty vegetarian main course. It pairs beautifully with couscous or flatbread and offers deep, comforting flavors with every spoonful.

Yields4 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the tagine

2 tbsp olive oil

1 medium onion, sliced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground coriander

½ tsp turmeric

½ tsp smoked paprika

½ tsp ground ginger

Salt & pepper to taste

Vegetables

1 carrot, peeled and sliced

1 sweet potato, cubed

1 zucchini, sliced into half-moons

1 red bell pepper, sliced

1 small eggplant, cubed

1 can chickpeas, drained and rinsed

½ cup dried apricots, halved

2 cups vegetable broth

1 can diced tomatoes

Garnish

Fresh cilantro or parsley, chopped

Toasted slivered almonds (optional)

Lemon wedges (optional)

Sauté aromatics

Heat olive oil in a large Dutch oven or tagine pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and all the spices. Stir and sauté for 1 minute until fragrant.

Add vegetables

Stir in carrots, sweet potatoes, zucchini, bell pepper, and eggplant. Cook for 5–7 minutes, stirring occasionally, until slightly softened.

Simmer

Add chickpeas, dried apricots, diced tomatoes (with their juices), and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30–35 minutes until the vegetables are tender and flavors meld.

Finish & serve

Taste and adjust seasoning with salt and pepper. Garnish with chopped herbs and toasted almonds. Serve hot with couscous, flatbread, or over a bed of fluffy rice.

Serving & Pairing Tips

Wine Pairing: A dry rosé or a chilled white like Viognier complements the spices beautifully.
Side Suggestion: Fluffy couscous with chopped mint and lemon zest or warm naan for scooping.

Ingredients