Vegetable Lovers Tagine
Transport your taste buds to the heart of Morocco with this vibrant Vegetable Lovers Tagine—a celebration of plant-based goodness and bold, aromatic spices. This hearty dish brings together tender chunks of sweet potato, eggplant, zucchini, and carrots simmered to perfection in a fragrant blend of cumin, cinnamon, turmeric, and paprika. Sweet bursts of dried apricots and raisins elevate the flavor, while protein-packed chickpeas make this tagine both nourishing and satisfying. Served over fluffy couscous, quinoa, or rice and garnished with a sprinkle of toasted almonds and fresh cilantro, this stunning vegan recipe is a feast for both the eyes and palate. Perfect for weeknight dinners or special occasions, this one-pot wonder is as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 15-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 2 large carrot, sliced into rounds
- 1 medium sweet potato, peeled and cubed
- 1 medium zucchini, sliced into half moons
- 1 medium eggplant, diced
- 1 15-ounce can chickpeas, rinsed and drained
- 0.5 cup dried apricots, chopped
- 0.25 cup raisins
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup slivered almonds, toasted (optional, for garnish)
- 4 cups cooked couscous, quinoa, or rice (for serving)
Instructions
Heat the olive oil in a large pot or tagine over medium heat.
Add the diced onion and cook for 5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, cinnamon, turmeric, and paprika, stirring to coat the onions in the spices.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the sliced carrot, cubed sweet potato, zucchini, and eggplant. Bring the mixture to a simmer.
Cover the pot and let cook for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chickpeas, chopped dried apricots, and raisins. Season with salt and black pepper to taste.
Cook for an additional 10 minutes, allowing the flavors to meld together.
Remove from the heat and stir in the fresh cilantro.
Serve the tagine over cooked couscous, quinoa, or rice. Garnish with toasted slivered almonds if desired.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 36.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1846 mg | 39% | |
*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.
