How To Make Healthy Moroccan Vegetable Tagine

Food and Drinks Moroccan Food
2/27/2021

Vegetable tagine dish recipe among all recipes full of hot Moroccan flavors. One of my favorite new foods from a jar. Vegan and gluten-free! Be sure to watch the video on how to make this vegetable tagine below!

Think of Moroccan tagine as a succulent stew cooked slowly over low heat. Similar to this Moroccan lamb stew, the balance of sweet and salty flavors, as well as the intensity of spices distinguish this vegetable tagine from its medium stew.

This easy Moroccan vegetable tagine starts with some humble ingredients (veggies), probably already: potatoes, carrots, onions and garlic.

A stacked portion of chopped dried apricots, is what brings the subtle sweetness of this abundant vegetable tagine. And to balance it, spicy tomatoes and a hint of lemon juice that is added at the end to wake up everything.

The main spice used in this simple vegetable tagine recipe is a new favorite in our store: Harissa. A unique and natural blend of three types of chilli, with sumac, carmine, fennel and more! To increase the depth and warmth of the harissa spice, I added a little cinnamon, coriander and a touch of turmeric.

Traditionally, tagine is cooked in a clay (or ceramic) pot like this one, wide at the bottom and covered with a narrow cone-shaped lid. But in this modern improvisation, I just used my Dutch oven.

Ingredients

¼ cup Private Reserve extra virgin olive oil, more for later

2 medium yellow onions, peeled and chopped

8-10 cloves of garlic, peeled and chopped

2 large carrots, peeled and chopped

2 large red potatoes, peeled and cut

1 large sweet potato, peeled and diced

salt

1 tbsp Harissa spice mix

1 tablespoon ground cilantro coffee

1 teaspoon ground cinnamon

½ tsp ground turmeric

2 cups canned whole peeled tomatoes

½ cup chopped chopped dried apricot

1 liter of low-sodium vegetable broth or broth of your choice

2 cups cooked chickpeas

1 lemon, fresh parsley juice leaves handful

Instructions to cook:

In a large Dutch saucepan or oven, heat the olive oil over medium heat until it shines. Add the onions and increase the heat to medium-high. Fry for 5 minutes, throwing regularly.
Add garlic and all chopped vegetables. Season with salt and spices. Chop to combine.
Cook for 5 to 7 minutes over medium-high heat, stirring regularly with a wooden spoon.
Add tomatoes, apricot and broth. Season again with just a small salt plover.
Keep heat to medium-high and cook for 10 minutes. Then reduce the heat, cover and simmer for another 20-25 minutes or until the vegetables are tender.
Stir the chickpeas and cook for another 5 minutes over low heat.
Stir in lemon juice and fresh parsley. Try to adjust the seasoning, adding more salt or harissa spice mixture to your liking.
Transfer to serving bowls and cover each with a generous drizzle of extra virgin olive oil from the private reserve. Serve hot with your favorite bread, couscous or rice.

Cook & prep. time around 55 mins