Vegetable Tagine
Warm, aromatic, and bursting with vibrant colors, this Vegetable Tagine is a celebration of classic Moroccan flavors made with a medley of wholesome ingredients. Slow-simmered in a fragrant base of cinnamon, cumin, turmeric, and smoked paprika, this plant-based dish combines tender carrots, zucchini, and butternut squash with protein-packed chickpeas, sweet dried apricots, and briny green olives. Fire-roasted tomatoes and vegetable stock create a rich, hearty sauce perfect for soaking up with fluffy couscous or crusty bread. Ready in just one hour and finished with a sprinkle of fresh parsley or cilantro, this vegan tagine is a comforting and nutritious one-pot meal ideal for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons tomato paste
- 400 grams fire-roasted tomatoes, canned
- 300 milliliters vegetable stock
- 3 medium carrot, sliced into rounds
- 2 medium zucchini, diced
- 300 grams butternut squash, peeled and cubed
- 400 grams can of chickpeas, drained and rinsed
- 75 grams dried apricots, chopped
- 50 grams pitted green olives, sliced
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.
2. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
4. Mix in the ground cinnamon, cumin, turmeric, smoked paprika, and cayenne pepper (if using), and cook for another 1 minute to toast the spices.
5. Stir in the tomato paste, cooking for 2 minutes to caramelize slightly.
6. Add the canned fire-roasted tomatoes and vegetable stock, stirring well to combine.
7. Add the sliced carrots, diced zucchini, and cubed butternut squash to the pot. Stir to coat the vegetables with the sauce.
8. Cover the pot and simmer over low heat for 25-30 minutes, stirring occasionally, until the vegetables are tender.
9. Stir in the chickpeas, chopped dried apricots, and sliced green olives. Cook for an additional 5 minutes to heat through and meld the flavors.
10. Season with salt and black pepper to taste.
11. Serve hot, garnished with fresh parsley or cilantro. Pair with fluffy couscous, crusty bread, or rice for a complete meal.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5464 mg | 238% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 103.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5758 mg | 123% | |
*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.
