Tagine

Moroccan Vegetable Tagine

Name: Moroccan Vegetable Tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 3 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 tsp ground ginger; 1 tsp ground cumin; 1 tsp ground turmeric; 1/2 tsp sweet paprika; 1 cinnamon stick; Salt and black pepper, to taste; 2 carrots, cut into thick batons; 2 zucchini, cut into thick batons; 1 red bell pepper, sliced; 1 small sweet potato or 2 potatoes, cubed; 1 can (400g) chickpeas, drained and rinsed; 1 can (400g) chopped tomatoes; 300ml vegetable stock; Handful of green olives (optional); Fresh coriander, chopped, to serve

A vegan Moroccan vegetable tagine with seasonal vegetables and chickpeas, simmered in a warm spice base.

Prep

20 minutes

Cook

40 minutes

Servings

Difficulty

Easy

A well-made vegetable tagine proves that Moroccan spicing works just as well without meat as it does with it. Carrots, zucchini, peppers and chickpeas simmer together in the same warm, layered spice base used for meat tagines, picking up flavor as they cook rather than relying on the vegetables alone.

This is one of the more forgiving tagines to cook at home — there’s flexibility in which vegetables you use, and it’s harder to overcook than a meat version, since most vegetables have a wider window of “done” before they fall apart. It’s also naturally vegan, which makes it a reliable option for mixed groups with different dietary needs.

If you’re cooking for guests with dietary restrictions, this is usually the easiest Moroccan tagine to adapt without compromising on flavor.

Ingredients

Base

3 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp sweet paprika
1 cinnamon stick
Salt and black pepper, to taste

Vegetables

2 carrots, cut into thick batons
2 zucchini, cut into thick batons
1 red bell pepper, sliced
1 small sweet potato or 2 potatoes, cubed
1 can (400g) chickpeas, drained and rinsed
1 can (400g) chopped tomatoes
300ml vegetable stock
Handful of green olives (optional)
Fresh coriander, chopped, to serve

Instructions

1
Heat the olive oil in a heavy pot or tagine over medium heat. Add the onion and garlic and cook gently for 5 minutes until softened.
2
Stir in the ginger, cumin, turmeric, paprika, salt and pepper, cooking for 1 minute until fragrant.
3
Add the carrots, potatoes and cinnamon stick first, since they take longest to cook. Stir to coat in the spices.
4
Pour in the chopped tomatoes and vegetable stock. Bring to a simmer, cover, and cook for 15 minutes.
5
Add the zucchini, bell pepper and chickpeas. Cover and cook for a further 15-20 minutes, until all the vegetables are tender.
6
Stir in the olives, if using, and adjust seasoning to taste.
7
Scatter with fresh coriander and serve with couscous or bread.

Tips

Add heartier vegetables first and quicker-cooking ones later so nothing turns to mush.
This tagine is naturally vegan and freezes well, making it a good make-ahead option.
Swap in whatever vegetables are in season — this recipe is meant to be flexible.

Questions About This Recipe

Is vegetable tagine traditionally vegan?

Yes, though it's less commonly the centerpiece of a traditional Moroccan meal compared to meat-based tagines. It's become increasingly popular both locally and for visitors seeking a vegetarian or vegan option.

What vegetables work best in a tagine?

Root vegetables like carrots and potatoes hold up well to the long cook, while zucchini, peppers and chickpeas add texture and are best added partway through so they don't overcook.