Africa Vegetarian Recipes

The Enchanting Flavors of Morocco-Moroccan Vegetable Tagine Recipe

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Introduction: Immerse yourself in the enchanting flavors of Morocco with this delightful Moroccan Vegetable Tagine recipe. Bursting with aromatic spices, tender vegetables, hearty chickpeas, and the sweetness of dried fruits, this dish captures the essence of North African cuisine. The traditional tagine cooking method ensures that all the ingredients meld together to create a harmonious and deeply satisfying meal. Get ready to embark on a culinary journey through the vibrant streets of Morocco right from your kitchen!


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of saffron threads (optional)
  • 2 carrots, peeled and cut into thick rounds
  • 2 potatoes, peeled and cut into chunks
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cooked chickpeas (canned or cooked from dry)
  • 1/2 cup dried apricots, halved
  • 1/2 cup dried raisins or sultanas
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)



  1. Heat the olive oil in a tagine or a large, heavy-bottomed pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Spice Infusion: 4. Sprinkle in the ground cumin, ground coriander, paprika, turmeric, cinnamon, and ground ginger. If using saffron, crumble the saffron threads into the mixture. Stir well to coat the onions and garlic with the spices.

Layering the Vegetables: 5. Arrange the carrots, potatoes, red bell pepper, yellow bell pepper, and zucchini in layers over the spiced onion mixture.

Adding the Flavor: 6. Scatter the cooked chickpeas, dried apricots, and dried raisins/sultanas over the vegetables.

  1. Pour in the diced tomatoes, including their juices, to add depth of flavor.

Creating the Broth: 8. Gently pour the vegetable broth into the tagine, ensuring it evenly distributes across the ingredients.

  1. Season with salt and pepper according to your taste preferences.

Slow Cooking: 10. Place the tagine lid on or cover the pot with a tight-fitting lid. Reduce the heat to low and let the tagine simmer gently for about 45-50 minutes. The vegetables should become tender and infused with the spices.

Final Touch: 11. Once the vegetables are cooked to perfection, remove the tagine from the heat. Allow it to rest for a few minutes before removing the lid.

Serving: 12. Garnish the tagine with freshly chopped cilantro or parsley to add a burst of color and freshness.

  1. Serve the Moroccan Vegetable Tagine hot alongside couscous, quinoa, or crusty bread to soak up the flavorful broth.


  • If you don’t have a tagine, you can use a heavy-bottomed pot with a lid.
  • For a richer flavor, marinate the vegetables and chickpeas in the spice mixture for about 30 minutes before cooking.
  • Adjust the spices and dried fruits to your taste preferences.
  • Consider adding other vegetables like eggplant or butternut squash.
  • The tagine can also be prepared in advance and reheated, often intensifying the flavors.
  • Cooking time may vary based on the size of your vegetables and the heat intensity, so check for tenderness periodically.

Cooking Time: Preparation: 10 minutes Cooking: 50 minutes Total: Approximately 1 hour

Indulge in the captivating aromas and flavors of this Moroccan Vegetable Tagine, a dish that beautifully harmonizes the spices and ingredients for a truly memorable dining experience.

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