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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: 2-3 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 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)

  • Couscous
  • Chopped mint
  • Crumbled feta
  • Pomegranate seeds

Instructions

Process shots showing how to make moroccan vegetable tagine.

  1. Heat the oil in a tagine pot (use a heat diffuser under the tagine) or a heavy-bottomed casserole pot. 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.
  3. Add in the preserved lemons, passata and the water. Pop the lid on and simmer for 30 minutes.
  4. Add the chickpeas to the pan, then put the lid back on and continue to cook for a further 10 minutes. The tagine should be thick and the vegetables should be tender when it is done. 
  5. Add the spinach to the pan and stir it in until it has wilted. 
  6. Stir in the honey, taste and add salt as required. 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

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