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A bowl of Moroccan Vegetable Tagine on top of cous cous. Topped with feta, mint and pomegranate seeds.

Moroccan Vegetable Tagine Recipe

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stewing
  • Cuisine: Moroccan

Description

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!


Scale

Ingredients

  • 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 teaspoonground 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)

  • Couscous
  • Chopped mint
  • Crumbled feta
  • Pomegranate seeds

Instructions

  1. 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. 
  2. 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.
  3. 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. 
  4. Stir in the honey, taste and add salt as required. Add the spinach to the pan and stir it in until it has wilted. 
  5. Serve the tagine alongside fluffy couscous, then top with mint, feta and pomegranate seeds. Enjoy!

Notes

  • 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