Vegetable Tagine
A hearty and aromatic Moroccan-inspired vegetable tagine, simmered with chickpeas, spices, and dried fruits. Perfect for a wholesome vegan dinner served with couscous or warm flatbread.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced into rounds
- 1 zucchini, chopped into half-moons
- 1 bell pepper, diced
- 1 eggplant, cubed
- 1 1/2 cups cherry tomatoes or diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth or water
- 1/3 cup dried apricots or raisins, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika (optional)
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
- Cooked couscous, quinoa, or warm flatbread, for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add chopped onion and minced garlic. Sauté for 3–5 minutes until softened and fragrant.
- Stir in carrots, zucchini, bell pepper, and eggplant. Cook for 5–7 minutes to soften slightly.
- Add cumin, coriander, cinnamon, turmeric, ginger, paprika, salt, and pepper. Stir for 1–2 minutes to toast the spices.
- Mix in tomatoes, chickpeas, dried apricots (or raisins), and vegetable broth.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Remove the lid and simmer for another 5–10 minutes to thicken the sauce.
- Taste and adjust seasoning. Garnish with fresh herbs and serve with lemon wedges and couscous or flatbread.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 48gProtein: 9gFat: 10gSaturated Fat: 1gSodium: 520mgFiber: 9gSugar: 14g
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