4.9 from 156 votes
Moroccan Vegetable Tagine Recipe
This Moroccan vegetable tagine is sweet, fragrant, and completely delicious. Carrots, sweet potatoes, and chickpeas are cooked with warm spices and served over a bed of couscous. Make it in a crockpot or instant pot for a low-effort vegan meal that everyone will enjoy!
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Calories: 146 kcal
Cuisine:
African
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion diced
- 3 carrots diced
- 2 tablespoon ras el hanout
- ¼ cup tomato paste
- 1 lb sweet potatoes cubed
- 2 tablespoons minced ginger
- 1 teaspoon sea salt
- ¾ cup dried apricots cut in half
- 8 pitted dates quartered
- 4 cloves garlic minced
- 2 ticks cinnamon
- 2 ounce cans of chickpeas drained and rinsed
- Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons to serve
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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
1g
Sodium
115mg
(5%)
Potassium
595mg
(17%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
12455IU
(249%)
Vitamin C
7mg
(8%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 146
% 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.