Vegetarian Tagine

Nutriscore Rating: 82/100

Dive into the vibrant flavors of this hearty Vegetarian Tagine, a Moroccan-inspired delight that promises a feast of aromas and textures in every bite. This one-pot dish combines tender vegetables like sweet potatoes, carrots, and zucchini with protein-rich chickpeas, infused with a medley of warm spices such as cumin, cinnamon, and turmeric. Sweet bursts of dried apricots add a touch of fruitiness, while fresh cilantro and slivered almonds provide the perfect finishing touches. Simmered in a rich tomato and vegetable broth, this dish is wonderfully comforting yet light. Serve it over fluffy couscous or alongside crusty bread to soak up every last drop of its flavorful sauce. Perfect for a cozy family dinner or an impressive meatless option for entertaining, this vegetarian tagine is a satisfying, wholesome meal packed with global flavors.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, finely grated
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional)
• 2 carrots, peeled and chopped into 1-inch pieces
• 1 large sweet potato, peeled and chopped into 1-inch cubes
• 1 medium zucchini, chopped into 1-inch pieces
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 2 cups vegetable broth
• 0.5 cup dried apricots, chopped
• 0.25 cup slivered almonds (for garnish)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup couscous or crusty bread (for serving)

📝 Instructions

10 steps

1. Heat the olive oil in a large heavy-bottomed pot, such as a Dutch oven, over medium heat.

2. Add the diced onion and cook for about 3-4 minutes, stirring, until softened.

3. Stir in the minced garlic and grated ginger, and cook for an additional 1 minute until fragrant.

4. Add the ground cumin, cinnamon, turmeric, paprika, and optional cayenne pepper. Stir the spices into the onion mixture and cook for 1 minute to bloom the flavors.

5. Add the carrots, sweet potato, and zucchini to the pot. Stir to coat the vegetables in the spice mixture.

6. Pour in the vegetable broth, diced tomatoes, and chopped apricots. Stir to combine.

7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30 minutes, or until the vegetables are tender.

8. Add the drained chickpeas to the pot and season with salt and black pepper. Stir well and simmer uncovered for another 10 minutes to allow the flavors to meld.

9. Taste and adjust seasoning as needed, adding more salt or spices to preference.

10. Serve the tagine hot, garnished with slivered almonds and chopped fresh cilantro. Pair with fluffy couscous or crusty bread for a complete meal.

Nutrition Facts

1 serving (633.3g)

Calories		507
% Daily Value*
Total Fat		13.9 g	18%
	Saturated Fat	1.9 g	9%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		1058 mg	46%
Total Carbohydrate		84.9 g	31%
	Dietary Fiber	15.2 g	54%
	Total Sugars	26.6 g
Protein		15.2 g	30%
Vitamin D		0.0 mcg	0%
Calcium		163 mg	13%
Iron		5.1 mg	28%
Potassium		1568 mg	33%

*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.

Source of Calories

Fat: 512 cal (24.2%%)

Protein: 244 cal (11.6%%)

Carbs: 1357 cal (64.2%%)