Name: Moroccan Vegetable Tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 garlic cloves, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 2 medium carrots, peeled and chopped; 2 russet potatoes, peeled and cubed; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 (15 oz) can chickpeas, drained and rinsed; 1 (15 oz) can diced tomatoes; 2 cups low-sodium vegetable broth; 1 cup frozen peas; 1/2 cup raisins or chopped dried apricots; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley

Why You’ll Love Moroccan Vegetable Tagine Recipe

You’ll love this recipe because it combines simplicity with layers of taste — the sweet‑savory contrast of apricots and tomatoes, the comforting warmth of cinnamon, coriander and turmeric, and the ease of a hearty vegetarian stew. It’s vegan, gluten‑free, full of wholesome veggies and makes a great satisfying main dish on its own or paired with couscous or rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
medium yellow onions, peeled and chopped
garlic cloves, peeled and chopped
large carrots, peeled and chopped
russet potatoes, peeled and cubed
large sweet potato, peeled and cubed
salt
harissa spice blend (or ras el hanout)
ground coriander
ground cinnamon
ground turmeric
canned whole peeled tomatoes
chopped dried apricots
low‑sodium vegetable broth (or broth of your choice)
cooked chickpeas
juice of 1 lemon
fresh parsley leaves

Directions

In a large heavy pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the onions and raise the heat to medium‑high. Sauté for about 5 minutes, stirring regularly.
Add the garlic and all the chopped vegetables. Season with salt and the spices (harissa or ras el hanout, coriander, cinnamon, turmeric). Toss well to combine. Cook for 5‑7 minutes on medium‑high heat, stirring often.
Add the canned tomatoes, chopped dried apricots and the vegetable broth. Season again with a small dash of salt. Keep the heat on medium‑high and cook for 10 minutes. Then reduce the heat, cover the pot and simmer for another 20‑25 minutes, or until the vegetables are tender.
Stir in the cooked chickpeas and cook for an additional 5 minutes on low heat.
Remove from heat, stir in the lemon juice and fresh parsley. Taste and adjust seasoning if needed (more salt or spice to suit your preference).
Transfer to serving bowls. Drizzle each serving with a little extra olive oil, and serve hot — with bread, couscous or rice if desired.

Servings and timing

Serves: 6 servings.
Prep time: 15 minutes.
Cook time: 40 minutes.

Variations

Swap out or add vegetables: you could include zucchini, bell peppers or butternut squash for extra color and texture.
Use sweet potato or yam instead of or alongside the russet potatoes for a sweeter flavor.
Adjust the heat: increase the harissa or use a spicier blend if you like more kick, or reduce it for a milder version.
Add protein: for a non‑vegan version, you could stir in cooked lamb or chicken pieces toward the end of cooking.
Change the garnish: top with toasted almonds or slivered pistachios for added crunch, or serve with a dollop of yogurt (if not vegan) to contrast the spices.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To freeze: let the tagine cool completely, then transfer to a freezer‑safe container and freeze for up to 2‑3 months.
To reheat: thaw overnight (if frozen) and gently reheat on the stove over low to medium heat, stirring occasionally. If the mixture seems thick, add a splash of vegetable broth or water. Adjust seasoning and add fresh lemon juice just before serving for brightness.

FAQs

How can I make this tagine if I don’t have a tagine pot?

You don’t need a traditional tagine pot — a heavy‑bottomed Dutch oven or large pot works perfectly. The recipe uses this method to mimic the slow, even cooking.

Can I use fresh tomatoes instead of canned?

Yes — you can substitute fresh peeled and chopped tomatoes (about 2 cups) in place of the canned whole peeled tomatoes. Adjust cooking time as needed until the tomatoes become saucy.

Is this recipe vegan and gluten‑free?

Yes — as written, the recipe is both vegan (no animal products) and gluten‑free, making it suitable for those dietary preferences.

Can I add other legumes instead of chickpeas?

Absolutely — you could use white beans, lentils (pre‑cooked) or even green peas. Just ensure they are fully cooked before adding in the final step.

How spicy is this dish, and can I adjust it?

The dish has mild to moderate heat depending on your harissa blend. You can adjust by using less harissa (or omitting) for mild, or increasing the amount (or adding chili flakes) for more heat.

What’s the role of the dried apricots in this dish?

The apricots add a pleasant, natural sweetness that balances the savory and spiced flavors, and they also contribute texture and color.

Can I prepare parts of this ahead of time?

Yes — you can chop the vegetables and soak the apricots ahead of time. You can even cook the tagine partially, then finish it just before serving. It stores well and reheats nicely.

What can I serve with this tagine?

This tagine goes well with couscous, rice, quinoa, or simply warm crusty bread. You can also add a side salad for freshness.

How do I know when the vegetables are done?

The vegetables are ready when they’re tender when pierced with a fork (especially the potatoes and sweet potato) and the flavors have melded nicely.

Can I double the recipe for a larger group?

Yes — you can scale up the ingredients proportionally. Just ensure your pot is large enough to accommodate the increased volume without overcrowding.

Conclusion

This Moroccan vegetable tagine is a flavorful, comforting dish that brings together the warmth of spices, the heartiness of root vegetables, and the vibrant sweetness of dried fruit in one satisfying pot. Whether you’re cooking for family, entertaining or simply looking for an easy but impressive vegetarian main, this recipe delivers. With simple steps, flexible ingredients and bold taste, it’s sure to become a favorite in your rotation. Enjoy!