A Very Good Tagine Tajine Vegetarian
Embark on a flavor-packed culinary journey with "A Very Good Tagine Tajine Vegetarian," a warm and hearty North African-inspired dish that is as nutritious as it is delicious. Bursting with vibrant spices like cumin, cinnamon, and turmeric, this rich vegetarian tagine features a medley of tender vegetables—such as sweet potato, zucchini, and carrots—perfectly paired with protein-packed chickpeas, sweet dried apricots, and zesty preserved lemon for a harmonious balance of savory and sweet. Simmered to perfection in a fragrant tomato and vegetable broth, this tagine is elevated with optional harissa for a subtle kick of heat and finished with fresh herbs and slivered almonds for added texture and brightness. Serve it over fluffy couscous or quinoa for an unforgettable plant-based meal that’s perfect for weeknight dinners or entertaining guests. Ideal for those seeking vegetarian or vegan recipes, Moroccan flavors, and comforting yet healthy meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 large, peeled and chopped carrots
- 1 medium, peeled and cubed sweet potato
- 1 medium, chopped zucchini
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 tablespoon harissa paste (optional)
- 8 chopped dried apricots
- 1 quarter, finely chopped preserved lemon
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons slivered almonds (optional)
- 2 tablespoons raisins
- 1 teaspoon, or to taste salt
- 1 teaspoon, or to taste black pepper
- 4 cups (for serving) cooked couscous or quinoa
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Sauté the diced onion for 3-4 minutes, until soft and translucent.
Add the minced garlic and grated ginger. Cook for another minute, stirring constantly.
Stir in the ground spices (cumin, cinnamon, turmeric, paprika, and harissa paste if using) and cook for 1 minute to toast the spices and release their aroma.
Add the carrots, sweet potato, and zucchini to the pot and stir to coat the vegetables in the spice mixture.
Stir in the diced tomatoes, vegetable stock, and chickpeas. Bring the mixture to a simmer.
Add the chopped apricots, preserved lemon, and raisins. Stir well to combine.
Cover the tagine or pot with a lid and reduce the heat to low. Simmer for 40 minutes, or until the vegetables are tender.
Season with salt and black pepper to taste.
Serve the tagine hot over cooked couscous or quinoa, garnished with fresh cilantro, parsley, and slivered almonds if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 8905 mg | 387% | |
| Total Carbohydrate | 367.4 g | 134% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 91.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4885 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
