Packed with bold Moroccan flavors, this easy Moroccan Vegetable Tagine simmers in a fragrant spiced sauce, making it the perfect one-pot meal.
This easy recipe simmers eggplant, potatoes, chickpeas, and dried apricots in a Moroccan-spiced sauce. It’s a one-pot vegan meal that everyone will enjoy.
Though traditionally made in a tagine pot, this version uses a Dutch oven, making it accessible for most home cooks. The dish requires some minimal prep, but you can always get help from someone to peel the potatoes.
Table of Contents
What is a Tagine?
A tagine is both a dish and the name of the pot used to make it, and it’s something really special. The traditional tagine pot comes from North Africa and is made of clay or ceramic, with a wide base and a tall, cone-shaped lid. The unique lid shape traps steam during cooking. As the steam condenses, it drips back into the food, keeping it moist and flavorful.
Reasons to Love Vegetable Tagine
- It’s a simple one-pot meal that requires minimal cleanup.
- Packed with veggies and protein-rich chickpeas, it’s a nutritious and filling option for both vegans and vegetarians.
- The flavors only get better over time, making Moroccan Vegetable Tagine ideal for leftovers or meal prepping ahead of time.
Recipe Ingredients
Chickpeas – Canned chickpeas work great here, but you could use dried ones if you soak and cook them in advance.
Ras el Hanout – This spice mix is essential for authentic Moroccan flavor.
Jalapeño – If you want some heat, the optional jalapeño adds a mild kick. For more spice, you can leave the seeds in.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Seasoning – Feel free to use a Moroccan spice blend for an authentic touch! It combines spices like cumin, coriander, cinnamon, and ginger, adding warmth and depth to your tagine. You can also sprinkle in extras like turmeric or fennel seeds for a bit more aroma.
Olives – Toss in some green or black olives to add a savory, slightly salty contrast to the sweetness of the apricots.
How to Make Moroccan Vegetable Tagine
Step #1: Heat the olive oil in a 6-quart or larger lidded pot over medium heat. Add the onion and jalapeño (if using); sauté for 5 to 7 minutes, until the onion begins to soften. Add the garlic, eggplant, and Ras el Hanout; toss well to coat.
Step #2: Turn the heat up to high and add 3 cups of water along with the potatoes, tomatoes, apricots, and salt. Bring the mixture to a boil, then turn the heat down to medium-low, cover the pot, and simmer for 25 minutes. Uncover the pot and continue cooking for another 20 to 25 minutes, until the potatoes are fork-tender.
Step #3: Meanwhile, place half of the chickpeas in a small bowl and mash with a fork. Toast the almonds in a small pan over medium heat until lightly browned and fragrant. Prepare couscous if desired.
Step #4: Once the potatoes are tender, stir in the chickpeas (both whole and mashed) and the honey. Taste and add more salt as desired. Serve over couscous topped with toasted almonds, chopped cilantro, and lemon wedges for squeezing.
Expert Tips
Pan-Sear the Vegetables for Extra Flavor – Before simmering, give the eggplant and potatoes a quick sear in olive oil. It caramelizes the natural sugars and adds a rich depth to the dish.
Mash Some of the Chickpeas – Mashing half the chickpeas thickens the sauce while keeping the rest whole for texture.
FAQs
Definitely! You can mix it up with carrots, sweet potatoes, zucchini, butternut squash, bell peppers, or even cauliflower. Just put heartier veggies like carrots at the bottom, so they cook through, and softer ones like zucchini on top.
I love serving it over couscous to soak up all that flavorful sauce. You can also try rice or quinoa. Top it off with chopped fresh coriander, toasted almonds, and a squeeze of lemon for extra freshness.
Storage Information
To store your Moroccan Vegetable Tagine, let it cool completely and place it in an airtight container. It will stay good in the refrigerator for up to 4 days. You can freeze it for up to 3 months.
To reheat thaw overnight in the fridge and warm on the stove with a splash of water or broth to maintain moisture. You can also reheat it in the microwave until heated through.
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Moroccan Vegetable Tagine Recipe
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup sliced yellow onion
- 1 small jalapeno - seeded, stemmed, and minced (optional)
- 2 cloves garlic - peeled and minced
- 1 medium eggplant - cut into bite-sized pieces (skin-on)
- 4 teaspoons ras el hanout spice mix
- 2 russet potatoes - peeled and cut into 1-inch cubes
- 3 medium tomatoes - roughly chopped
- 12 dried apricots - halved
- ¾ tsp kosher salt
- 1 14-ounce can chickpeas
- 2 teaspoons honey
- ½ cup sliced almonds
- ¼ cup chopped cilantro leaves
- 1 lemon - sliced into wedges
Instructions
- Heat the olive oil in a 6-quart or larger lidded pot over medium heat. Add the onion and jalapeño (if using); sauté for 5 to 7 minutes, until the onion begins to soften. Add the garlic, eggplant, and Ras el Hanout; toss well to coat.
- Turn the heat up to high and add 3 cups of water along with the potatoes, tomatoes, apricots, and salt. Bring the mixture to a boil, then turn the heat down to medium-low, cover the pot, and simmer for 25 minutes. Uncover the pot and continue cooking for another 20 to 25 minutes, until the potatoes are fork-tender.
- Meanwhile, place half of the chickpeas in a small bowl and mash with a fork. Toast the almonds in a small pan over medium heat until lightly browned and fragrant. Prepare couscous if desired.
- Once the potatoes are tender, stir in the chickpeas (both whole and mashed) and the honey. Taste and add more salt as desired. Serve over couscous topped with toasted almonds, chopped cilantro, and lemon wedges for squeezing.
NOTES
Nutrition
This came out flavorful and satisfying, especially served with something to soak up the sauce.
This looks so yummy. Love the almonds and cilantro. And you itinerary looks like quite an adventure!
Your trip sounds FABULOUS! I can’t wait to see some pics! And I’m with you, dutch oven will do! YAYE I’m so happy for your trip! I’m too afraid of a flight longer than 2 hours but I sure would like to live vicariously through you. And I can’t wait to hear what amazing food you find in all those places too!