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Authentic Moroccan vegetable tagine recipe served in a traditional tagine

Moroccan Vegetable Tagine

A vegetable tagine is a slow-cooked Moroccan stew of layered vegetables, chickpeas and warm spices, traditionally simmered in a cone-lidded clay pot that traps steam and concentrates flavor.
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Morocon and North african
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tbsp extra virgin olive oil
  • 1 large onion sliced
  • 3 garlic cloves minced
  • 2 carrots peeled and cut into chunks
  • 2 medium potatoes cut into wedges
  • 1 zucchini thickly sliced
  • 1 red bell pepper chopped
  • 2 Roma tomatoes chopped
Pantry
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 2 tbsp tomato paste
Spices
  • 2 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • Salt
  • Black pepper
Finish
  • ½ preserved lemon finely chopped (optional but recommended)
  • Fresh cilantro
  • Fresh parsley
  • Green olives optional

Method
 

  1. Prepare and cut all vegetables.
  2. Warm olive oil and soften onions.
  3. Add garlic and spices; cook briefly until fragrant.
  4. Stir in tomato paste.
  5. Arrange vegetables in layers.
  6. Add chickpeas.
  7. Pour broth around - not directly over - the vegetables.
  8. Cover and simmer gently for about 50-55 minutes.
  9. Add preserved lemon during the final 10 minutes.
  10. Garnish with herbs before serving.

Notes

  • Dutch oven adaptation: Use a heavy Dutch oven with a tight-fitting lid; cooking time is nearly identical to a traditional tagine.
  • Traditional clay tagine instructions: Use low, even heat and avoid sudden temperature changes, which can crack unglazed clay. A diffuser between the tagine and the burner helps.
  • Slow cooker adaptation (optional): Sauté the onion, garlic and spices on the stovetop first, then transfer everything to a slow cooker on low for 4-5 hours.
  • Ingredient substitutions: See the substitution table above for preserved lemon, ras el hanout and other swaps.
  • Vegan note: Already vegan as written, as long as your vegetable broth doesn't contain animal-derived ingredients.
  • Gluten-free note: Naturally gluten-free; just confirm your specific broth brand doesn't add gluten-containing thickeners.
  • Storage: Refrigerate in an airtight container for 3-4 days.
  • Freezing: Freezes well for up to 3 months in a freezer-safe container.

Nutrition Estimate (Per Serving)

  • Calories: 300-340
  • Protein: 9-11 g
  • Carbohydrates: 40-45 g
  • Fiber: 9-11 g
  • Fat: 11-13 g
  • Saturated Fat: ~2 g
  • Sodium: depends on broth used