The vegetable tagine recipe is an easy and delicious recipe to make at home. It’s a perfect way to use lots of different vegetables. The tagine was originally a Berber dish and evolved as an excellent meal to make the most of tough cuts of meat while cooking over an open fire.
The key to an excellent vegetable tagine is the spices and tagine pot. The conical lid traps steam as the dish cooks, so the heat is evenly distributed throughout. A portable oven, in other words, that bastes your food, thereby keeping in moisture and flavor.
To make vegetable tagine, heat oil in the tagine pot. Cook shallots, garlic, vegetables, and spices in it. Then, add broth, tomato juice, and lemon to it. Cook them on low heat for half an hour. After that, add chickpeas and prunes to it. Let them cook until everything is tender. Season it with salt and pepper and stir in the kale. Your vegetable tagine is ready!
This is just an overview of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Stewed Mushrooms– I love to have stew, both vegetarian as well as non-vegetarian. When opting for a vegetarian stew, a mushroom stew is what I love the most. It is thick and delicious. It is also really easy to make.
2. Chicken Potato Stew– Chicken potato stew is the ultimate comfort food. It combines delicious chicken and crispy golden skin with baby potatoes and refreshing herbs and turns it all into a one-pot meal. It is fulfilling and delicious.
3. Tex-Mex Summer Squash Casserole– Yellow squash has a mild flavor, but in this recipe, squash’s flavor gets enhanced by flavorful chiles, jalapenos, and red onions. If you do not want to spice up the dish, then you can use diced green chiles instead of jalapenos.
4. Au Gratin Potatoes– This Au Gratin Potatoes recipe is a blend of evenly sized potatoes mixed with some butter and shredded cheese. Sounds delicious right? So let’s rock n roll and make these perfect Au gratin Potatoes at home.
Vegetable Tagine Recipe
- Tagine Pot
- 2 large Shallots (diced)
- 6 cloves Garlic (minced)
- 2 cup Carrots (diced)
- 1 cup Zucchini (diced)
- 2 Sweet Peppers (cored, deseeded, and diced)
- 2 Preserved Lemons (diced)
- ½ teaspoon Dried Prunes (finely chopped)
- 2 cups Canned Chickpeas (drained and rinsed)
- 2 handfuls Kale
- ¼ cup Olive Oil
- 2 cups Vegetable Broth
- 2 teaspoons Tomato Juice
- 2 teaspoon Turmeric Powder
- 2 pinches Saffron Strands
- 2 teaspoon Cinnamon
- ¾ teaspoon Ground Ginger
- ½ teaspoon Cayenne Pepper
- Salt and Pepper (to taste)
Optional ingredients for serving
- Couscous (traditional), or Cooked Buckwheat (gluten-free)
- Fresh Herbs (mint or parsley both work well) (chopped)
- Green Olives
- Limes (sliced)
- Red Chilis (birds-eye)
- Almonds (chopped)
- Harissa Sauce
- With your tagine over medium heat, heat the oil in the bottom and add the shallots. Cook for a few minutes till the shallots are soft. Toss in the garlic, chopped vegetables, and spices. Mix to combine and cook for another 5-7 minutes.
- Pour in the vegetable broth and tomato juice. Add in the chopped lemons. Bring the mixture to a boil, cover, and reduce to medium-low. Let the tagine simmer for at least 30 minutes, stirring from time to time to avoid the food sticking to the bottom of the tagine pot.
- Toss in the chickpeas and dried prunes to the mixture. Still, on low heat, cook for 5 more minutes. Once the mixture thickens and the veggies are soft, your tagline is done.
- Add salt and pepper once you’ve done a taste test. Add the kale, and stir the mixture for about 2 minutes, or till the kale leaves wilt.
- Serve your vegetable Tagine with couscous or rice on the side. Top the tagine with herbs of your choice, and have other ingredients in small side dishes for guests to serve themselves: the chopped almonds, red chilis, green olives, harissa sauce, and slices of lime.
Tips for cooking Vegan Moroccan Tagine FAQs
Can I put a tagine in the oven as well as on the stove?
If you don’t have an open fire, you can use your tagine either in the oven or on the stove. Both methods work equally well.
I have a gas stove. Can I still use a tagine pot?
If your tagine is cast iron, then yes, you can use it on a gas stove.
If you are using a clay tagine (this is the traditional type), you’ll need to use a heat diffuser so that the tagine doesn’t crack. Begin with the temperature on low, and increase it very gradually.
Are tagine pots difficult to clean?
You can clean your tagine pot with soapy water, but be careful not to use too much soap. Soap can break down the seasoning of your pot, which you have built up over time with oil.
Definitely clean your tagine pot as soon as you can so that food doesn’t dry up and stick to it.
What other vegetables can I put in a vegan tagine?
When making the perfect vegetable tagine, you want to use vegetables that have different flavors and especially textures. So, for example, if you are using harder vegetables such as squash or potatoes, you also want to include softer veggies such as sweet peppers, peas, and eggplant.
What other dishes can you make with leftover tagine?
Here are some ideas for you:
– Breakfast or lunch pastry. Using your tagine pot, top your leftover tagine with buttered phyllo pastry and bake for 20 minutes at 400 degrees F (you can put the whole tagine pot in the oven)
– Quick wraps: Fill a tortilla or a wrap with a scoop of tagine, and top with a fried egg (optional), or some hummus. A meal in minutes!
– Tagine ‘pizza’: Drizzle some leftover Moroccan bread, pitta bread, or flatbread with olive oil. Spread some tagine on top, and put slices of mozzarella over the vegetables. Bake at 400 degrees F for 7 minutes or till the cheese melts. Lunch is served!
There you have it! Enjoy your vegan Moroccan tagine!