Moroccan Vegetable Tagine Recipe

Name: Moroccan Vegetable Tagine Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 cup sliced yellow onion; 1 small jalapeño; 2 cloves garlic; 1 medium eggplant; 4 teaspoons ras el hanout spice mix; 2 Russet potatoes; 3 medium tomatoes; 12 dried apricots; ¾ tsp kosher salt; 1 14-ounce can chickpeas; 2 teaspoons honey; ½ cup sliced almonds; ¼ cup chopped cilantro leaves; 1 lemon

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Additional Time
5 mins
Total Time
1 hr 25 mins
Servings
6 to 8 servings
Calories
256 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Vegetable Tagine Recipe

Farrah Baldwin

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Packed with bold Moroccan flavors, this easy Moroccan Vegetable Tagine simmers in a fragrant spiced sauce, making it the perfect one-pot meal.

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Ingredients

Servings

3 tablespoons extra virgin olive oil
1 cup sliced yellow onion
1 small jalapeño seeded, stemmed, and minced (optional)
2 cloves garlic peeled and minced
1 medium eggplant cut into bite-sized pieces (skin-on)
4 teaspoons ras el hanout spice mix
2 Russet potatoes peeled and cut into 1-inch cubes
3 medium tomatoes roughly chopped
12 dried apricots halved
¾ tsp kosher salt
1 14-ounce can chickpeas
2 teaspoons honey
½ cup sliced almonds
¼ cup chopped cilantro leaves
1 lemon sliced into wedges

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Instructions

Heat the olive oil in a 6-quart or larger lidded pot over medium heat. Add the onion and jalapeño (if using); sauté for 5 to 7 minutes, until the onion begins to soften. Add the garlic, eggplant, and Ras el Hanout; toss well to coat.
Turn the heat up to high and add 3 cups of water along with the potatoes, tomatoes, apricots, and salt. Bring the mixture to a boil, then turn the heat down to medium-low, cover the pot, and simmer for 25 minutes. Uncover the pot and continue cooking for another 20 to 25 minutes, until the potatoes are fork-tender.
Meanwhile, place half of the chickpeas in a small bowl and mash with a fork. Toast the almonds in a small pan over medium heat until lightly browned and fragrant. Prepare couscous if desired.
Once the potatoes are tender, stir in the chickpeas (both whole and mashed) and the honey. Taste and add more salt as desired. Serve over couscous topped with toasted almonds, chopped cilantro, and lemon wedges for squeezing.

Equipments used:

Notes

To store your Moroccan Vegetable Tagine, let it cool completely and place it in an airtight container. It will stay good in the refrigerator for up to 4 days. You can freeze it for up to 3 months.
To reheat thaw overnight in the fridge and warm on the stove with a splash of water or broth to maintain moisture. You can also reheat it in the microwave until heated through.

Nutrition Information

Show Details

Serving 1serving Calories 256kcal (13%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.002g Sodium 303mg (13%) Potassium 933mg (27%) Fiber 7g (28%) Sugar 17g (34%) Vitamin A 1201IU (24%) Vitamin C 21mg (23%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 256 kcal

% Daily Value*

Serving	1serving
Calories	256kcal	13%
Carbohydrates	38g	13%
Protein	6g	12%
Fat	11g	17%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.002g	0%
Sodium	303mg	13%
Potassium	933mg	20%
Fiber	7g	28%
Sugar	17g	34%
Vitamin A	1201IU	24%
Vitamin C	21mg	23%
Calcium	83mg	8%
Iron	2mg	11%