What the heck is this?
Vegetable Tagine is a warm, spiced Moroccan stew that’s basically a hug in a bowl. It’s packed with tender veggies, melt-in-your-mouth chickpeas, and an aromatic blend of cinnamon, cumin, turmeric, and ginger — all simmered in a saucy, tomatoey broth with just a kiss of sweetness from dried fruits like apricots or raisins. It’s cozy, vegan, and feels fancier than it is. Serve it over couscous, rice, or scoop it up with flatbread and pretend you’re dining under a desert sky.
Why You’ll Love This Recipe
One pot = easy cleanup.
Ridiculously flavorful without needing meat.
Naturally vegan and gluten-free.
Warm spices + sweet fruits = chef’s kiss
Meal prep dream — it gets better the next day.
The Stuff You’ll Need
Main Players:
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp turmeric
½ tsp smoked paprika (for a subtle kick)
Salt + pepper to taste
3 carrots, chopped
1 zucchini, chopped
1 sweet potato, peeled and cubed
1 bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
½ cup dried apricots or golden raisins (or both!)
Fresh cilantro or parsley, for topping
Sliced almonds or pistachios (optional crunch)
Let’s Get Simmering
- Sauté & spice it up: In a large pot, heat olive oil. Sauté onion until soft, then add garlic and ginger — let it get real fragrant. Stir in all the spices. Your kitchen should smell amazing.
- Veggie pile-in: Toss in carrots, sweet potato, zucchini, and bell pepper. Stir to coat in all those warm spices.
- Broth + bubbles: Add chickpeas, tomatoes, broth, and dried fruit. Stir, bring to a simmer, then cover and let it gently bubble away for about 25–30 minutes, until the veggies are tender but not mush.
- Finishing touch: Taste and adjust seasoning. Top with chopped herbs and nuts if using. Serve hot and let everyone swoon over your stew.
Serving Suggestions
Spoon over fluffy couscous, quinoa, or rice.
Serve with warm pita or naan for scooping.
Add a dollop of yogurt or a squeeze of lemon for brightness.
Glass of chilled white wine or mint tea = A+ pairing.
Switch It Up
No sweet potato? Use butternut squash.
Add cauliflower or green beans for extra veg.
Want smoky vibes? Stir in a bit of harissa paste.
Craving creamy? Toss in a handful of spinach at the end and let it wilt.
Questions People Actually Ask
Q: What is a tagine, anyway?
A: It’s both the dish and the clay pot it’s traditionally cooked in — but no worries, a regular pot works perfectly.
Q: Can I make this ahead?
A: 100% yes. It tastes even better the next day.
Q: How long does it keep?
A: 4–5 days in the fridge. Freeze for longer storage.
Vegetable Tagine: Cozy Vibes in a Bowl
- Total Time: 45 minutes
- Yield: Serves 4–6
Description
Vegetable Tagine is a warm, spiced Moroccan stew that’s basically a hug in a bowl. It’s packed with tender veggies, melt-in-your-mouth chickpeas, and an aromatic blend of cinnamon, cumin, turmeric, and ginger — all simmered in a saucy, tomatoey broth with just a kiss of sweetness from dried fruits like apricots or raisins. It’s cozy, vegan, and feels fancier than it is. Serve it over couscous, rice, or scoop it up with flatbread and pretend you’re dining under a desert sky.
Ingredients
Main Players:
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp turmeric
½ tsp smoked paprika (for a subtle kick)
Salt + pepper to taste
3 carrots, chopped
1 zucchini, chopped
1 sweet potato, peeled and cubed
1 bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
½ cup dried apricots or golden raisins (or both!)
Fresh cilantro or parsley, for topping
Sliced almonds or pistachios (optional crunch)
Instructions
Sauté & spice it up: In a large pot, heat olive oil. Sauté onion until soft, then add garlic and ginger — let it get real fragrant. Stir in all the spices. Your kitchen should smell amazing.
Veggie pile-in: Toss in carrots, sweet potato, zucchini, and bell pepper. Stir to coat in all those warm spices.
Broth + bubbles: Add chickpeas, tomatoes, broth, and dried fruit. Stir, bring to a simmer, then cover and let it gently bubble away for about 25–30 minutes, until the veggies are tender but not mush.
Finishing touch: Taste and adjust seasoning. Top with chopped herbs and nuts if using. Serve hot and let everyone swoon over your stew.
Notes
Spoon over fluffy couscous, quinoa, or rice.
Serve with warm pita or naan for scooping.
Add a dollop of yogurt or a squeeze of lemon for brightness.
Glass of chilled white wine or mint tea = A+ pairing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~320 per serving
- Protein: 9g