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Moroccan Vegetable Tagine with Chickpeas

Moroccan vegetable tagine has exotic flavors and combines sweet and savory. Magnificent aromas will fill your home while this dish simmers on the stove.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 274 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 2 tsp olive oil extra virgin
  • 1 onion yellow, diced
  • 2 carrots diced
  • ½ tsp ginger powder
  • 2 cloves garlic crushed
  • 1 Tbsp cilantro chopped
  • 2 tsp paprika
  • 2 threads saffron
  • 12 oz vegetable broth
  • 1 stick cinnamon
  • ¼ cup dates pitted and chopped
  • ¼ cup apricots dried, chopped
  • 1 cup green beans fresh, trimmed and cut into 2 inch sections
  • 1 sweet potato peeled and cut into 1-2 inch cubes
  • 2 red potatoes peeled and cut into 1-2 inch cubes
  • 15.5 oz chickpeas 1 can, drained and rinsed
  • 2 tsp lemon zest
  • ½ tsp salt to taste
  • ½ tsp black pepper to taste
Optional Ingredients
  • 2 tsp ras el hanout for bold spicy flavors
  • 1 Tbsp harissa paste for spicy heat

Instructions

    Cup of Yum
  1. Heat the tagine on medium and add the olive oil and onion. Fry the onion until soft.
  2. Add the carrot, ginger, garlic, cilantro, paprika and saffron. Stir well and cook for 1-2 minutes.
  3. Add the vegetable broth and cinnamon stick then bring to a boil.
  4. Set the heat to low and add the dates, apricots, green beans, potatoes and chickpeas. Simmer on low until the potatoes are soft. This will take about 20 minutes.
  5. Check the potatoes with a fork if they are soft then add the lemon zest. Add salt and pepper to taste.

Notes

  • If you don't have a tagine you can use a large Dutch oven with a tight-fitting lid instead of a tagine pot.
  • Variations:
  • Olives: - Add in some black olives or green olives for a nice salty pop of flavor and different textures.
  • Butternut squash: - Add squash instead of the potatoes for some additional subtle sweetness.
  • Root vegetables: - Turnips, parsnips and radishes add some nice earthy flavors as well as different varieties of carrots for color.
  • Dried fruit: - Try some chopped dried figs, prunes, golden raisins or peaches.
  • Nuts: - I like to add pistachios or almonds. If you use whole raw almonds, blanch them to remove the skins or use the skinless chopped or slivered version.
  • Fresh Herbs: - Some great herbs to try would be parsley, rosemary, bay leaves, basil, thyme or sage.
  • Spicy: - Add in 2 teaspoons of ras el hanout spice blend and for some heat add 1 tablespoon of harissa paste. 1 teaspoon of red pepper flake also adds a nice amount of heat.
  • Other ideas: - Whisk in 2 tablespoons tomato paste to the vegetable broth for some added richness and stir in on some fresh lemon juice just before serving.

Nutrition Information

Calories 274kcal (14%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 269mg (11%) Potassium 942mg (27%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 9367IU (187%) Vitamin C 15mg (17%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 52g 17%
Protein 11g 22%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 269mg 11%
Potassium 942mg 20%
Fiber 11g 44%
Sugar 13g 26%
Vitamin A 9367IU 187%
Vitamin C 15mg 17%
Calcium 100mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.