4.5 from 6 votes
Moroccan Vegetable Tagine Recipe
Packed with bold Moroccan flavors, this easy Moroccan Vegetable Tagine simmers in a fragrant spiced sauce, making it the perfect one-pot meal.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.