1.1K Views 4 years ago

Moroccan-Inspired Tagine
[Vegan]

CB By: Claire Swift and Sarah Biagetti

Author Bio

The Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Moroccan-Inspired Tagine [Vegan]

Dairy Free

Vegan

Tagine is Morocco’s best-known dish. Our vegan tagine is filled with chunky vegetables that absorb the essence of all the beautiful spices that are at the heart of this dish. This veggie version is particularly popular with the children—thanks to the dried apricots and the sweet potato, creating a warming... Read More

Ingredients You Need for Moroccan-Inspired Tagine [Vegan]

For the Tangine:

1 tablespoon (15 ml) extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground smoked paprika
1/2 teaspoon ground turmeric
2 tablespoons (32 g) tomato puree
1 heaped tsp harissa paste
1 medium (300 g) sweet potato, cut into 1-inch (2-cm) cubes
1 red bell pepper, chopped into bite-size pieces
1 yellow bell pepper, chopped into bite-size pieces
1 zucchini, sliced into small chunks
2 (14-oz [400-g]) cans chopped tomatoes
1 (14-oz [400-g]) can chickpeas, drained
4 oz (100 g) dried apricots, roughly chopped
1 vegetable stock cube
1 1/2 cups (300 ml) boiling water
Juice of 1/2 lemon
Pinch salt
Freshly ground black pepper

For the Toppings:

Cooked quinoa
Toasted flaked almonds
Handful fresh mint or parsley
Pomegranate seeds

Order with Instacart Download Our App

How to Prepare Moroccan-Inspired Tagine [Vegan]

Heat the olive oil in a large deep saucepan over medium heat. Add the onion and cook for 5 minutes until it starts to soften, stirring regularly.
Now add the garlic, cumin, cinnamon, smoked paprika, turmeric, tomato puree and harissa paste and cook with the onion for a couple of minutes, until you can smell the aroma of the spices. Then add the chopped sweet potato, bell peppers and zucchini and stir. Next tip in the canned tomatoes, chickpeas and chopped apricots. Crumble over the stock cube, pour in the boiling water and season to taste with lemon juice, salt and pepper. Stir.
Bring to a boil, cover the pan with a lid and reduce the heat to low. Simmer and cook for 25 to 30 minutes, until the vegetables are tender, stirring occasionally.
While the tagine is cooking, cook the quinoa according to the package instructions. Roughly chop the herbs and toast the flaked almonds in a dry skillet for 3 to 4 minutes, until just golden; keep them moving around so they don’t burn.
Serve the tagine with quinoa, toasted almond flakes, fresh mint and parsley and a sprinkle of pomegranate seeds.
Once the tagine is fully cooled, portion into airtight containers and store in the fridge for up to 2 days or freeze. Defrost thoroughly before reheating.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!