Vegetable Tagine with Apricots
Immerse yourself in the vibrant flavors of North Africa with this Vegetable Tagine with Apricots—a comforting, one-pot vegetarian dish that’s as nourishing as it is flavorful. Featuring a medley of tender carrots, zucchini, and sweet potatoes simmered with protein-packed chickpeas, sweet dried apricots, and aromatic spices like cumin, cinnamon, and turmeric, this tagine delivers a perfect balance of sweet and savory. A splash of harissa paste adds a hint of heat (if desired), while fresh cilantro provides a burst of freshness at the end. This hearty tagine is simmered to perfection in a rich tomato and vegetable stock base, making it ideal for cozy dinners. Serve it over fluffy couscous, rice, or with warm flatbread for a meal that’s wholesome and satisfying. Plus, it’s vegan-friendly and ready in just over an hour, making it a delicious and convenient choice for weeknight cooking or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 medium zucchini, sliced
- 1 medium sweet potato, peeled and cubed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup dried apricots, halved
- 1 can (14 ounces) canned diced tomatoes
- 2 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon harissa paste (optional, for heat)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, zucchini, and cubed sweet potato. Sauté for 5 minutes to slightly soften the vegetables.
Stir in the cumin, cinnamon, turmeric, paprika, and harissa paste (if using). Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, vegetable stock, chickpeas, and dried apricots. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-35 minutes, or until the vegetables are tender.
Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.
Serve the tagine hot, garnished with fresh cilantro. Pair with couscous, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6162 mg | 268% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 144.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 6581 mg | 140% | |
*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.
