Easy Vegan Vegetable Tagine
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
345 kcal
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Course
Main Course, Dinner
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Cuisine
Moroccan
Easy Vegan Vegetable Tagine
Description
The tagine starts by softening sliced onions in olive oil, followed by adding garlic and a blend of cumin, cinnamon, and coriander to infuse aromatic warmth. Chunks of sweet potato, red pepper, and zucchini join the pan, cooking until tender while stirring to avoid sticking. Chickpeas, vegetable stock, lemon zest and juice, and chopped dried apricots are added, and simmered covered to meld flavors and soften the components fully.
The combination yields a stew with a balance of savory, sweet, and citrus notes along with a blend of textures from tender vegetables, creamy chickpeas, and chewy apricots. This dish is served over couscous, which absorbs the sauce and complements the tagine's spices. Parsley and flaked almonds add a fresh and crunchy contrast.
The recipe suggests substitutions like gluten-free alternatives for couscous and notes that the flavor enhances after refrigeration for a day. The tagine freezes well up to three months, making it suitable for meal prep and leftovers. The recipe balances hearty ingredients and warmly spiced broth, forming a satisfying vegan main course.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely sliced
- 3 garlic finely chopped, cloves
- ½ teaspoon cumin ground
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 sweet potato peeled and cut into chunks
- 1 red bell pepper deseeded and chopped
- 1 zucchini cut into half moons, aka courgette
- 15 oz chickpeas drained and rinsed, 400g can
- ½ lemon zest and juice
- 1 ½ cups vegetable stock 350ml
- 10 dried apricot chopped, pitted
- salt sea salt
- black pepper sea salt
To serve
- 1 ½ cups couscous 300g
- 1 handful parsley chopped, fresh
- 4 tablespoons almonds flaked
Instructions
- Heat the oil in a large pan or tagine. Add the onions and cook for a few minutes until soft and translucent.
- Add the garlic and spices and cook for a further minute.
- Stir in the sweet potato, red pepper, courgette and cook for 8 minutes, stirring often.
- If it starts to catch on the bottom of the pan, add a splash of water.
- Add the chickpeas, vegetable stock, lemon zest and juice and apricots and simmer, covered, for 15 minutes or until the vegetables are soft. Season to taste with the salt and pepper.
- Meanwhile, cook the couscous according to packet instructions. Serve the vegetable tagine over the couscous, topped with the fresh herbs and flaked almonds.
Notes
- Use gluten-free couscous substitutes if needed to accommodate gluten-free diets.
- The tagine's flavors deepen after a day refrigerated and it keeps well up to 4 days in the fridge.
- It's freezer friendly; fully cooked tagine can be frozen for up to 3 months and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 400mg | 17% |
| Potassium | 991mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 23g | 46% |
| Vitamin A | 9982IU | 200% |
| Vitamin C | 59mg | 66% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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