Moroccan Mushroom Tagine
Dive into the vibrant flavors of North Africa with this Moroccan Mushroom Tagine, a hearty vegan dish brimming with warm spices and irresistible textures. This one-pot wonder combines tender button mushrooms, sweet dried apricots, and juicy cherry tomatoes, all simmered in a fragrant medley of cumin, cinnamon, turmeric, and coriander. Protein-packed chickpeas and a zesty splash of lemon juice amp up the flavor, while a garnish of fresh parsley and optional toasted almonds adds a delightful finishing touch. Perfectly paired with fluffy couscous, quinoa, or flatbread, this aromatic tagine is an impressive yet easy-to-make meal that's ready in under an hour. Whether you're hosting a dinner party or craving a comforting weeknight dinner, this Moroccan-inspired recipe is sure to transport your taste buds to new culinary horizons.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon, crushed coriander seeds
- 500 grams, cleaned and quartered button mushrooms
- 200 grams, halved cherry tomatoes
- 400 grams, drained and rinsed cooked chickpeas
- 1 cup vegetable broth
- 10 halved dried apricots
- 1 zested and juiced lemon
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (optional, for garnish) toasted slivered almonds
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger and sauté for another minute until fragrant.
Add the ground cumin, cinnamon, turmeric, paprika, and crushed coriander seeds. Stir for 1 minute to toast the spices.
Add the mushrooms and stir to coat them with the spices. Cook for 5 minutes until they begin to soften and release moisture.
Add the cherry tomatoes, cooked chickpeas, vegetable broth, and dried apricots. Stir to combine.
Season with salt and black pepper. Bring the mixture to a gentle simmer.
Cover the tagine or pot with a lid and simmer for 20 minutes, stirring occasionally.
Remove the lid and stir in the lemon juice and zest. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.
Remove from heat and garnish with fresh parsley and, if desired, toasted slivered almonds for added texture.
Serve hot with couscous, quinoa, or warm flatbread.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 118.6 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 8783 mg | 187% | |
*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.
