4.8 from 33 votes
Moroccan Vegetable Tagine
Traditional Moroccan Tagine. Such a delicious meal to enjoy during a cold day. Yummy vegetables and chickpeas slow cooked in a spiced broth. Served with a mouth-watering tahini sauce.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 430 kcal
Course:
Main Course
Cuisine:
Moroccan
Ingredients
- 3 medium-size potatoes
- 1 red onion
- 3 carrots
- ½ aubergine
- 1 red pepper
- 2 tomatoes
- ½ can chickpeas
- 1 preserved lemon
- 1 cup black olives
- ¼ cup dried apricots
- 500 ml hot water or vegetable stock
- 1 ½ teaspoon ras el hanout
- 1 ½ teaspoon Turmeric
- 1 teaspoon cumin seeds
- ½ teaspoon chili flakes optional to make this dish mildly spicy
- 1 teaspoon salt
- 1 teaspoon olive oil
Ingredients for the Tahini Sauce
- ½ cup Tahini
- 2 tablespoon lemon juice
- water
Instructions
- Preheat the oven to 150C or 300F (fan-assisted oven).
- Peel and slice the potatoes into 1cm thick slices (about ½ inch).
- Peel the onion, cut it in half, and finely slice it.
- Peel the carrots, and slice them in half or quarters depending on the size.
- Slice the aubergine into 1cm thick slices (about ½ inch).
- Cut the bell pepper into big chunks and cut the tomato into big wedges.
- Place the vegetables into the tagine pot creating layers.
- Rinse and add the canned chickpeas to the tagine.
- Add the preserved lemon finely chopped and the black olives. Finely chop the dried apricots and add to the pot.
- Using a kettle or a pan, bring water to a boil. Pour the hot water into a jug and mix in the Ras el Hanout, turmeric, cumin seeds, chili flakes, and salt.
- Pour the broth into the tagine, add a dash of olive oil, and cover with the lid.
- Leave cooking for 1 hour at 150C (300F) without opening the lid.
- Serve the tagine with bread or couscous and tahini sauce on the top.
Cup of Yum
Tahini Sauce
- To prepare the tahini sauce, mix in the tahini with the lemon juice, and salt, and keep adding cold water until desired consistency. Whisk the mixture until there are no lumps and you have a creamy sauce. For serving on top of the veggies, we like the consistency to be creamy and quite thick.
Nutrition Information
Calories
430kcal
(22%)
Carbohydrates
52g
(17%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
11g
Sodium
1172mg
(49%)
Potassium
1401mg
(40%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
9350IU
(187%)
Vitamin C
88mg
(98%)
Calcium
134mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 430
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1172mg | 49% |
| Potassium | 1401mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 9350IU | 187% |
| Vitamin C | 88mg | 98% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.