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Moroccan Spiced Vegetable Tagine

Moroccan Spiced Vegetable Tagine

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
385
Chef's Note

For authentic Moroccan flavor, try to find preserved lemons to add during the last 5 minutes of cooking instead of fresh lemon juice. If you don't have harissa paste, you can substitute with a mixture of crushed red pepper flakes, garlic, and olive oil. The tagine actually tastes even better the next day as the flavors continue to develop overnight.

Tags
vegetarian
Moroccan
tagine
dinner
chickpeas
one-pot
healthy
plant-based
Mediterranean
weeknight
Ingredients

  • 2 tablespoons olive oil

  • 1 large, diced onion

  • 3 cloves, minced garlic

  • 1 tablespoon, freshly grated ginger

  • 2 medium, cut into 1-inch pieces carrots

  • 1 large, peeled and cubed sweet potato

  • 1 large, diced red bell pepper

  • 1 medium, cut into half-moons zucchini

  • 1 small, cubed eggplant

  • 1 15-oz can, drained and rinsed chickpeas

  • 1 14-oz can diced tomatoes

  • 1 cup vegetable broth

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1 tablespoon (adjust to taste) harissa paste

  • 1/4 cup, chopped dried apricots

  • 1/4 cup, pitted and halved green olives

  • 1/2 juiced lemon

  • 1/4 cup, chopped fresh cilantro

  • 2 tablespoons, chopped fresh mint

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup, uncooked couscous

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

  • 2

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

  • 3

    Add 3 minced garlic cloves and 1 tablespoon grated ginger, and cook for 1 minute until fragrant.

  • 4

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

  • 5

    Add 2 chopped carrots and 1 cubed sweet potato. Cook for 5 minutes, stirring occasionally.

  • 6

    Add 1 diced red bell pepper, 1 cubed eggplant, and 1 sliced zucchini. Cook for another 5 minutes.

  • 7

    Stir in 1 can of diced tomatoes, 1 cup of vegetable broth, 1 tablespoon of harissa paste, 1/4 cup chopped dried apricots, and 1 can of chickpeas. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

  • 8

    Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until vegetables are tender.

  • 9

    Meanwhile, prepare 1 cup of couscous according to package instructions.

  • 10

    When the vegetables are tender, stir in 1/4 cup halved green olives and the juice of 1/2 lemon.

  • 11

    Taste and adjust seasoning if needed.

  • 12

    Serve the tagine over couscous, garnished with 1/4 cup chopped fresh cilantro and 2 tablespoons chopped mint.

Nutrition Information (per serving)
385
Calories
12g
Protein
65g
Carbs
10g
Fat
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