This Moroccan Vegetable Tagine is the cure to cold Winter evenings. Carrots, squash and chickpeas are stewed in a spicy tomato sauce that is spiked with preserved lemons for a fragrant and flavoursome tagine. The best vegetarian dinner recipe!
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I’m going to be honest with you, as I sit writing this I’m wearing my dressing gown, I’ve got my fluffiest socks on and a hot water bottle. And while there may have been a little bit of sunshine today (in Manchester, I know, I’m as shocked as you are) it’s still frreeeeeeezing cold. But fret not, I have the cure: this warming dish of Moroccan Vegetable Tagine.
I think one of the wonderful things about Winter is that even a dish as humble as vegetable stew (aka this tagine) can seem like something a little more luxury. Cooked slowly and crafted with love and care, it can take simple vegetables up to something really special.
This little number itself is a veggie sensation, filled with onion, butternut squash, carrot and spinach. And if you decide to throw some pomegranate seeds on top those count towards your 5-a-day too, right?
The stew base is made of passata which is spiced with coriander, cinnamon, ginger, saffron and cayenne. We’ve also got some preserved lemons and honey in there for next level flavourrrr. Perfect for these cold wintery evenings.
Moroccan Vegetable Tagine Recipe FAQ
Allow the tagine to cool at room temperature for no more than 2 hours. Then transfer it to Tupperware containers and into the fridge, where it should be eaten within 3-4 days.
Transfer the tagine back to a saucepan or crockpot. Bring to the boil and then simmer for 5 minutes. If the mixture looks dry add a little bit of water to loosen it. Ensure the tagine is piping hot before serving. Alternatively, you could use a microwave to reheat the tagine. Add it to a microwave safe container and microwave on full power for approximately 3 minutes, stirring halfway through. Cooking times will vary depending on the power of the microwave. Ensure the food is piping hot all the way through before serving.
Once the vegetable tagine has come to room temperature, add it to a freezer-safe container. Transfer it to the freezer where it can live for 3-4 months.
To defrost the tagine remove it from the freezer to the fridge to leave it to thaw. This can take up to 24 hours. Alternatively, you can use the defrost setting on your microwave.
🍽 Couscous is probably the most common side dish to a tagine. You can leave it plain or spike it with lemon juice and herbs. You could use other grains such as rice, bulgar wheat or quinoa as well.
🍽 Tabbouleh is a great Middle Eastern salad of bulgar wheat, parsley, mint, tomato and lemon.
🍽 Pitta bread or flatbreads are great for dunking into Moroccan tagines.
🍽 Salads are another great accompaniment to tagines. A green leafy salad would pair wonderfully with this Moroccan Tagine Recipe but carrot salads and tomato salads are also traditional in Moroccan cuisine.
The word tagine can refer to one of two things. First the word describes an earthenware cooking pot often found in North Africa. A tagine pot consists of a wide shallow base with a conical lid and is used to create stew based dishes.
A tagine can also refer to a type of North African stew, cooked slowly with meat, vegetables and spices. All in all it generally means TASTY.
Preserved lemons are lemons that have been preserved using a mixture of salt water and lemon juice. Over time this softens the lemons, making the rinds edible. You will often find preserved lemons in North African food (a bit like this Moroccan Vegetable Tagine!) giving a
Great vegetarian and vegan dinners you’ll love…
- Winter Vegetable Soup with Barley and Parmesan
- Vegan Broccoli Soup Recipe with Edamame and Miso
- Vegetarian Stuffed Mushroom Caps
- Simple Mustard Lentil Stew Recipe
- Eggplant Smothered with Charmoula Marinade from Sauver
Moroccan Vegetable Tagine Recipe
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This is my take on a classic vegetarian Moroccan stew – the tagine. Filled with chickpeas, carrot and butternut squash then flavoured with warming spices, honey and preserved lemons. Perfect for Meatless Monday and so tasty!
- 1 tablespoon oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 carrots, diced
- 300 grams butternut squash, diced
- 1 preserved lemon, finely chopped (I use Belazu Beldi Preserved Lemons)
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne (or more to taste)
- 1/2 teaspoon ground pepper
- Pinch of saffron threads
- 500 grams passata
- 250 millilitres water, boiled
- 1 tin of chickpeas, liquid drained
- 1 tablespoon honey
- Salt to taste
- 2 handfuls of fresh spinach
To serve (optional)
- Chopped mint
- Crumbled feta
- Pomegranate seeds
- Heat the oil in a heavy bottomed casserole pot or a tagine. Saute the onion for 5 minutes until softened, then add the garlic and saute for another 2 minutes.
- Add the carrot and squash to the pan and cook for 2 minutes. Then add the spices and cook for 1 minute before adding in the preserved lemon, passata and the water. Bring to the boil and then simmer for 30 minutes, stirring regularly.
- Add the chickpeas to the pan and continue to cook for a further 10 minutes. The tagine should be thick and the vegetables should be tender when it is done. If the tagine appears dry, add a little more water.
- Stir in the honey, taste and add salt as required. Add the spinach to the pan and stir it in until it has wilted.
- Serve the tagine alongside fluffy couscous, then top with mint, feta and pomegranate seeds. Enjoy!
- If you can’t get a hold of preserved lemons, substitute one preserved lemon for a teaspoon of lemon zest and a good pinch of salt.
Keywords: Moroccan Vegetable Tagine, Vegetarian Tagine, Moroccan Stew Recipe, Moroccan Recipe, Moroccan Stew with Chickpeas
Update Information: New affiliate links and FAQ added.