A vibrant Moroccan tagine packed with seasonal vegetables, chickpeas, and aromatic spices including cinnamon, ginger, and preserved lemons. This hearty vegetarian dish brings the exotic flavors of North Africa to your table in one beautiful pot.
Recipe Details
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 500g sweet potato, cubed
- 300g carrots, sliced into rounds
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 800g canned chickpeas, drained and rinsed (2 cans)
- 400g canned diced tomatoes
- 500ml vegetable stock
- 2 tbsp preserved lemon, chopped (or lemon zest)
- 100g dried apricots, halved
- 80g green olives, pitted
- to taste salt
- to taste freshly ground black pepper
- 60g fresh cilantro, chopped
- 30g fresh mint leaves, chopped
- 60g sliced almonds, toasted
- for serving couscous or rice for serving
Instructions
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Heat 3 tbsp extra virgin olive oil in a large tagine or heavy-bottomed pot over medium heat. Add 1 large yellow onion and cook for 5 minutes until softened.
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Add 4 cloves garlic, fresh 1 tbsp fresh ginger, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Cook for 1-2 minutes until fragrant.
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Add 500g sweet potato and 300g carrots, stirring to coat with spices. Cook for 5 minutes.
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Add 2 medium zucchini, 1 red bell pepper, 800g canned chickpeas, 400g canned diced tomatoes, 500ml vegetable stock, 2 tbsp preserved lemon, and 100g dried apricots.
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Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are tender.
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Stir in 80g green olives and cook for 5 more minutes. Season with to taste salt and to taste freshly ground black pepper to taste.
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Remove from heat and stir in half of the 60g fresh cilantro and 30g fresh mint leaves.
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Garnish with remaining herbs and toasted 60g sliced almonds. Serve hot over for serving couscous or rice for serving or rice.
Tips
Spice Blooming: Toasting the spices with the aromatics releases their essential oils and creates deeper, more complex flavors. Don't rush this step.
Vegetable Timing: Add harder vegetables like sweet potato and carrots first, then softer ones like zucchini later to ensure even cooking.
Preserved Lemon: These add authentic Moroccan flavor but can be substituted with fresh lemon zest and a pinch of salt. Look for them in Middle Eastern markets.
Tagine Alternative: If you don't have a tagine, use a heavy Dutch oven or wide, shallow pan with a tight-fitting lid to replicate the cooking environment.
Make-Ahead: This dish improves in flavor overnight. Store refrigerated for up to 4 days and reheat gently, adding a splash of stock if needed.