vegetable tagine
A vegetable tagine is a traditional Moroccan dish that combines fresh seasonal vegetables, fragrant spices, and slow cooking to create a rich, hearty, and aromatic stew. Named after the clay pot in which it is traditionally prepared, the tagine brings out deep flavors while keeping the vegetables tender and naturally sweet. Often enjoyed with warm bread or fluffy couscous, this wholesome dish is both comforting and nourishing, making it a perfect plant-based option that celebrates the essence of Moroccan cuisine.
Cook Time45–60 mins
Total Time minutes60–80 mins
- Olive oil 3 tbsp
- Onion 1 large, finely sliced
- Garlic 3 cloves, minced
- Carrots 2, cut into sticks
- Potatoes 2, cut into wedges
- Zucchini 2, cut lengthwise into quarters
- Tomatoes 2 (1 sliced for the base, 1 grated for sauce)
- Bell pepper 1, cut into strips
- Pumpkin or sweet potato 200g, chunks (optional but traditional in some regions)
- Green peas or green beans ½ cup (optional, seasonal)
- Chickpeas 1 cup (soaked overnight or canned, rinsed)
- Preserved lemon ¼ (rinsed, finely chopped)
- Fresh herbs small bunch of cilantro & parsley, tied together
Traditional Spice Mix
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp sweet paprika
- ½ tsp cumin
- Salt & black pepper to taste
- (optional: a pinch of saffron threads for a special aroma)
Base Layer
- In the tagine pot, drizzle olive oil.
- Arrange the onion slices and grated tomato at the bottom (this prevents sticking).
- Sprinkle half of the spices over the onions.
Arrange Vegetables in a Cone
- Place carrots standing in the center, then build around them with potato wedges, zucchini, pumpkin, and bell pepper.
- Add chickpeas in between.
- Vegetables should form a little “pyramid” shape (traditional style).
Season & Add Flavor
- Scatter garlic and preserved lemon on top.
- Add the tied bunch of herbs.
- Sprinkle remaining spices over the vegetables.
Moisture
- Pour ½ cup of water or light vegetable broth down the side (not over the top, so spices stay in place).
Slow Cooking
- Cover the tagine, place it on very low heat.
- Cook gently for about 1 hour 15 minutes – 1 hour 30 minutes, checking occasionally.
- Add a little more water if it looks too dry.
Finishing Touch
- When vegetables are tender, remove the herb bundle.
- Garnish with fresh cilantro.
- A drizzle of good Moroccan olive oil at the end is traditional.
Serving
- Serve the tagine directly in the clay pot at the table.
- Eaten with Moroccan khobz (bread) to scoop up vegetables and sauce.
- Couscous is usually for another dish, but you can serve it on the side if you like.
Nutritional Facts for vegetable tagine (100g serving):
| Nutrient | Amount (per 100 g) |
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