Moroccan Vegetable Tagine Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Calories
146 kcal
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Cuisine
African
Moroccan Vegetable Tagine Recipe
Description
The Moroccan Vegetable Tagine Recipe features a base of sautéed onions and carrots cooked with ras el hanout spice blend and tomato paste, which provides a slightly caramelized depth. The combination of earthy sweet potatoes, tender chickpeas, and sweet dried apricots and dates stewed with ginger and garlic create a balance of savory warmth and natural sweetness. Cinnamon sticks add aromatic complexity during the long slow cooking process.
The recipe provides two cooking methods: a slow 8-hour crockpot option or an accelerated Instant Pot version. Both methods ensure tender vegetables and melding flavors. The served dish is accompanied by steamed couscous topped with toasted almonds for crunch and fresh herbs like cilantro and mint for brightness. Olives and lemons add savory and acidic contrasts, rounding out the meal.
This tagine makes a filling main course or side dish with plenty of aroma, texture, and color from the mix of ingredients and fragrant spices. It suits a range of meal occasions and can be adjusted with additional vegetables or garnishes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion diced
- 3 carrot diced
- 2 tablespoon ras el hanout
- ¼ cup tomato paste
- 1 lb sweet potato cubed
- 2 tablespoons ginger minced
- 1 teaspoon salt sea salt
- ¾ cup dried apricot cut in half
- 8 dates quartered, pitted
- 4 cloves garlic minced
- 2 ticks cinnamon
- 2 ounce chickpeas drained and rinsed, canned
- couscous to serve, steamed couscous; chopped toasted almonds
- almonds
- cilantro
- mint
- olives
- lemons
Instructions
- Crockpot Method: Heat the olive oil in a large pan over medium-high heat. Add the onion and saute, stirring occasionally, until it starts to brown, about 5 minutes. Add the carrots and cook for about 5 minutes. Add the ras el hanout and tomato paste to the pot and let it cook for 2 minutes, or until the tomato paste starts to caramelize. Instant Pot Method: Press the saute button on the Instant Pot. Add the olive oil and, once hot, add the onion and cook for 3-4 minutes, until it starts to brown. Add the carrots and cook for another 3-4 minutes, stirring regularly. Add the ras el hanout and tomato paste and let it cook for 30 seconds until the tomato paste starts to caramelize.
- Crockpot Method: Transfer everything into your crockpot. Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your crockpot and stir well. Set your crockpot for 8 hours on low.Instant Pot Method: Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your Instant Pot. Secure the lid and put the valve into the sealed position. Turn on the Manual or Pressure Cook function and pressure cook for 8 minutes. Let the pressure release naturally for 10 minutes and then manually vent to release the remaining pressure.
- Both Methods: When the tagine has finished cooking, stir in the chickpeas. Let them warm for a few minutes then serve the tagine over some steamed couscous with some chopped almonds, cilantro, mint, olives, and a squeeze of lemon over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe (not including couscous or toppings) | |
| Calories | 146kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 115mg | 5% |
| Potassium | 595mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 12455IU | 249% |
| Vitamin C | 7mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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