Five a Day Vegetable Tagine
Indulge in the vibrant flavors of this Five a Day Vegetable Tagine, a cozy, nutrient-packed dish guaranteed to brighten any dinner table. Bursting with wholesome ingredients like sweet potatoes, zucchini, chickpeas, and red bell peppers, this Moroccan-inspired recipe delivers a hearty dose of vegetables in every bite, helping you easily meet your daily produce goals. Warm spices—cumin, cinnamon, turmeric, and paprika—infuse each spoonful with aromatic allure, while dried apricots and a touch of honey provide subtle sweetness. Perfect for a vegetarian or vegan lifestyle, this tagine is simmered to tender perfection in a fragrant broth and can be served alongside couscous, quinoa, or crusty bread for a truly comforting meal. Ready in just one hour, it’s a flavorful way to bring global cuisine to your kitchen!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 2 medium carrots, peeled and chopped into chunks
- 1 large sweet potato, peeled and cubed
- 2 medium zucchini (courgette), sliced
- 1 large red bell pepper, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 0.5 cup dried apricots, chopped
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 tablespoons fresh cilantro, chopped (optional, for garnishing)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.
Add the chopped onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, cinnamon, turmeric, and paprika. Cook for 1 minute, stirring constantly, to toast the spices.
Add the carrots, sweet potato, zucchini, red bell pepper, and chickpeas to the pot. Stir well to coat the vegetables in the spices.
Pour in the diced tomatoes and vegetable broth, and stir to combine.
Add the chopped dried apricots and honey (or maple syrup for a vegan option). Stir, then bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the tagine cook gently for 30-35 minutes, or until the vegetables are tender.
Season the tagine with salt and black pepper to taste.
Serve the tagine hot, garnished with freshly chopped cilantro if desired. It pairs perfectly with couscous, quinoa, or crusty bread.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 32.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1446 mg | 31% | |
*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.
