Vegetable Tagine Recipe

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. The vegetable tagine is made with vegetables, broth, juice, spices, chickpea, and prunes.

5 from 1 vote

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine Moroccan

Servings

Calories 175.2 kcal

Equipment

Tagine Pot

Ingredients

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

Instructions

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.

Nutrition

Keyword Moroccan, Moroccan cuisine, Vegetable Tagine