Moroccan Vegetable Tagine | Possibly the BEST Vegetable Dish EVER

This Moroccan Vegetable Tagine is possibly the best vegetable-based dish ever. We’re talking a ton of amazing flavors, easy to make, and all done in about 40 minutes using just one pot. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Priorat for an extraordinary meal.

To make this recipe, I used a combination of onion, garlic, red bell pepper, carrots, potatoes, and sweet potatoes. Of course you can mix it up and use other vegetables or whatever you have on hand. As for the liquid, I used homemade vegetable broth. But you can also use chicken broth or even beef broth.

What really flavors this dish are the spices and herbs. I used dried coriander, paprika, ground cumin, ground turmeric, ground ginger, ground cinnamon, and Spanish saffron. If you want to add a little heat, a dash of chili powder or crushed red pepper flakes will do the trick.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in more liquid when reheating if it looks too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Moroccan Vegetable Tagine

5 from 1 vote

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Moroccan Vegetable Tagine

Course Main Course

Cuisine Moroccan

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 366 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 4 cloves garlic
• 1 red bell pepper
• 2 carrots
• 1 potato
• 1 sweet potato
• 1 tsp dried coriander (cilantro) .60 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 1/2 tsp ground turmeric 1.50 grams
• 1/2 tsp ground ginger 1 gram
• 1/2 tsp ground cinnamon 1.30 grams
• 1/4 tsp saffron threads .17 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 1/4 cup dried apricots (chopped) 35 grams
• 3 cups vegetable broth 720 ml
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• chopped cilantro for garnish

Instructions

1. Roughly chop the onion, thinly slice the garlic, roughly chop the red bell pepper, and cut the carrots (peeled) into small bite-sized pieces

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple of minutes add in the chopped vegetables, mix every 1 to 2 minutes

4. In the meantime, cut the potato (peeled) and the sweet potato (peeled) into bite-sized pieces

5. After 5 to 6 minutes and the vegetables are lightly sauteed, add in the chopped potato and sweet potato, along with the dried coriander, paprika, cumin, turmeric, ginger, cinnamon, and saffron, mix together, then add in the canned diced tomatoes, and season with sea salt & black pepper, raise to a high heat, mix together and then simmer

6. After 5 minutes and the juices from the canned tomatoes have slightly reduced, add in the canned chickpeas (drained and rinsed), the chopped dried apricot, and the vegetable broth, mix together, when it comes to a boil place a lid on the pan and lower to a low-medium heat

7. Once the potatoes and sweet potatoes are cooked through, about 20 minutes, turn off the heat, add in the lemon juice, mix together

8. Transfer into shallow bowls and top off with chopped cilantro, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Moroccan Vegetable Tagine

Amount Per Serving

Calories 366 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 767mg33%

Potassium 1105mg32%

Carbohydrates 56g19%

Fiber 12g50%

Sugar 15g17%

Protein 10g20%

Vitamin A 14982IU300%

Vitamin C 66mg80%

Calcium 130mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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