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4.7 from 21 votes

Vegan orange tagine with peaches

This orange vegetables tagine with peaches is an earthy dish, full of grounding flavours like yam, pumpkin, chickpeas, harissa, raisins and peaches. The perfect juxtaposition of sweet and savoury! The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender. If you do not have a tagine, feel free to cook the dish in a heavy casserole dish or dutch oven.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 6
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 3 TBs olive oil or a pat of coconut oil
  • 1 large onion or 2 small ones
  • 2 garlic cloves finely chopped
  • 1- inch piece of ginger finely grated
  • 1 15- oz can chickpeas
  • ½ cup golden raisins
  • 1 teaspoon harissa
  • 500 g pumpkin
  • 2 yams cut into ¾-inch pieces
  • 2 potatoes cut into ¾-inch pieces
  • ½ lb 250g carrots, cut into rounds
  • 1 15- oz can California cling peaches quartered
  • 2 cups water or vegetable broth
  • 1 heaping tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 cinnamon stick
  • 2 whole chillies
  • zest of one lemon
  • chopped parsley for serving
  • Lemon wedges for serving
  • couscous for serving (optional)
  • yogurt for serving (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. In a heavy-bottomed pan or a dutch oven, sauté onion in oil until it turns translucent, about 10 minutes. Add garlic and ginger and sauté for an additional 3 minutes, until they are beginning to colour. Add the chickpeas, raisins and harissa, and cook together for an additional 5 minutes.
  3. If using a tagine, transfer cooked mixture to the vessel, add the rest of the ingredients and just enough water to cover the base of the tagine, and cover with a lid.
  4. If not using a tagine, add the rest of the ingredients to your dutch oven and just enough water to submerge them. Cover with a lid.
  5. Bake at 350F for 45 minutes (vegetables should be fully cooked and tender, but still firm and holding their shape). Remove lid and cook for an additional 15 minutes.
  6. Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool yogurt.