Main CourseDinner

Vegetable Tagine

Name: Vegetable Tagine
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp turmeric powder; 1 tsp paprika; 1 pcs cinnamon stick; 4 cup vegetable broth; 411 g diced tomatoes canned, undrained; 1 pcs sweet potato peeled and cubed; 2 pcs carrot peeled and sliced; 1 pcs zucchini cubed; 425 g chickpea canned, rinsed and drained; 0.5 cup dried apricot halved; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 cup fresh cilantro chopped

This hearty vegan tagine is packed with aromatic spices and a variety of vegetables, simmered slowly to perfection. It features tender root vegetables, sweet dried fruit, and a rich tomato-based sauce, making for a comforting and flavorful meal.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 404 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspginger, grated
1.5 tspground cumin
1.5 tspground coriander
1 tspturmeric powder
1 tsppaprika
1 pcscinnamon stick
4 cupvegetable broth
411 gdiced tomatoes, canned, undrained
1 pcssweet potato, peeled and cubed
2 pcscarrot, peeled and sliced
1 pcszucchini, cubed
425 gchickpea, canned, rinsed and drained
0.5 cupdried apricot, halved
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

0.25 cupfresh cilantro, chopped

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
About 1 min
4
Add the ground cumin, ground coriander, turmeric powder, and paprika. Cook for another minute, stirring constantly, until the spices are aromatic.
About 1 min
Cook’s note: Toasting the spices briefly enhances their flavor.
5
Pour in the vegetable broth and diced tomatoes, then add the cinnamon stick.
About 1 min
6
Add the sweet potato and carrot to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
About 20 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer without scorching.
7
Stir in the zucchini, chickpeas, and dried apricots. Continue to simmer, covered, for another 20 minutes, or until all vegetables are tender.
About 20 min
Cook’s note: Cook until the sweet potato is easily pierced with a fork.
8
Remove the cinnamon stick from the tagine. Season with salt and black pepper to taste.
About 1 min
9
Ladle the vegetable tagine into bowls and garnish with fresh cilantro before serving.
Cook’s note: Serve warm with couscous or crusty bread.

Per serving

Nutrition

72%Score

Calories: 403.5kcal
Protein: 13.4g
Carbs: 67.9g
Fat: 11.3g
Fibre: 14.6g
Sugar: 25.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tagine in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until heated through.