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Moroccan Spiced Vegetable Tagine

Moroccan Spiced Vegetable Tagine

Dinner
Prep Time
20min
Cook Time
40min
Servings
1
Calories
485
Chef's Note

This simplified weeknight tagine captures authentic Moroccan flavors while keeping the cooking process manageable. For deeper flavor, toast and grind your own spices. The harissa paste adds heat - adjust according to your preference. If you have a traditional tagine pot, use it for even more authentic results, but any heavy-bottomed pot with a lid works perfectly well.

Tags
Moroccan
vegetarian
tagine
dinner
one-pot
chickpeas
couscous
spiced
weeknight
plant-based
Ingredients

  • 1 tablespoon olive oil

  • 1/2 medium, diced onion

  • 2 cloves, minced garlic

  • 1 teaspoon, grated ginger

  • 1 medium, diced carrot

  • 1/2 medium, diced sweet potato

  • 1/2 medium, diced zucchini

  • 1/2 diced red bell pepper

  • 1/2 cup, drained and rinsed chickpeas

  • 1/2 can (14 oz) diced tomatoes

  • 1/2 cup vegetable broth

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cinnamon

  • 1/2 teaspoon paprika

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon (adjust to taste) harissa paste

  • 3 chopped dried apricots

  • 5 pitted and halved green olives

  • 1/2 juiced lemon

  • 2 tablespoons, chopped fresh cilantro

  • 1 tablespoon, chopped fresh mint

  • 1/3 cup, dry couscous

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Heat 1 tablespoon of olive oil in a medium pot or Dutch oven over medium heat.

  • 2

    Add 1/2 diced onion and cook for 5 minutes until softened and translucent.

  • 3

    Add 2 minced garlic cloves and 1 teaspoon grated ginger, and cook for 1 minute until fragrant.

  • 4

    Add all the spices (1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon paprika, and 1/4 teaspoon turmeric) and stir for 30 seconds to toast them.

  • 5

    Add 1 diced carrot and 1/2 diced sweet potato. Cook for 5 minutes, stirring occasionally.

  • 6

    Add 1/2 diced zucchini, 1/2 diced red bell pepper, and 1/2 teaspoon harissa paste. Stir to combine.

  • 7

    Add 1/2 can diced tomatoes, 1/2 cup vegetable broth, 1/2 cup chickpeas, 3 chopped dried apricots, and 5 halved green olives. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 8

    Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until vegetables are tender.

  • 9

    Meanwhile, prepare 1/3 cup couscous according to package instructions.

  • 10

    After the vegetables are tender, stir in the juice of 1/2 lemon and adjust seasoning if needed.

  • 11

    Serve the tagine over couscous and garnish with 2 tablespoons chopped cilantro and 1 tablespoon chopped mint.

Nutrition Information (per serving)
485
Calories
15g
Protein
78g
Carbs
14g
Fat
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