Vegetable Tagine Recipe
Ingredients
(Serves 4–6)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
½ tsp turmeric
½ tsp ground ginger
Salt and pepper, to taste
2 medium carrots, sliced
2 medium zucchini, sliced into thick rounds
1 red bell pepper, chopped
1 small eggplant, diced
2 medium potatoes, cubed
1 can (400 g / 14 oz) chopped tomatoes
1 cup vegetable stock or water
½ cup cooked chickpeas (or canned, rinsed)
½ cup dried apricots or raisins (optional for sweetness)
Fresh cilantro or parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions
Sauté the aromatics
Heat olive oil in a large tagine or heavy pot over medium heat. Add onion and cook until softened (5–7 min). Stir in garlic and all the spices; cook 1–2 minutes until fragrant.
Add the vegetables
Add carrots, potatoes, eggplant, bell pepper, and zucchini. Stir to coat with the spice mixture.
Add liquids and simmer
Stir in the chopped tomatoes, stock, and chickpeas. Add dried apricots (if using). Bring to a simmer, then reduce heat to low.
Cover and cook for 35–45 minutes, stirring occasionally, until the vegetables are tender and the sauce is thickened.
Finish and serve
Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro or parsley.
Serve hot with couscous, flatbread, or rice, and lemon wedges on the side.
Optional Additions
Olives and preserved lemon (for a tangy Moroccan twist)
Sweet potatoes instead of regular potatoes
A drizzle of honey or a handful of chopped almonds for extra richness