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Vegetable Moroccan Tagine

A vegan / vegetarian and gluten-free twist on the traditional Moroccan tagine. This deceptively simple stew is bursting with delicious flavors.


Vegetable Moroccan Tagine

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Total Time 55 mins
Course Dinner, Entree, Main Course
Cuisine Moroccan
Servings 6 servings


  • A large heavy pot or Dutch Oven


  • 1/4 cup extra virgin olive oil + more for later
  • 2 medium yellow onions peeled and chopped
  • 10 cloves garlic peeled and chopped
  • 2 large carrots peeled and chopped
  • 2 large russet potatoes peeled and cubed
  • 1 large sweet potato peeled and cubed
  • Salt
  • 1 tbsp Harissa spice blend
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 2 cups canned whole peeled tomatoes
  • 1/2 cup dried apricots chopped
  • 1 quart low-sodium vegetable broth (or broth of your choice)
  • 2 cups cooked chickpeas
  • 1 lemon juice of
  • Handful fresh parsley leaves


  • In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
  • Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
  • Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
  • Add tomatoes, apricot and broth. Season again with just a small dash of salt.
  • Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
  • Stir in chickpeas and cook another 5 minutes on low heat.
  • Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
  • Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil.
  • Serve hot with your favorite bread, couscous, or rice.
Keyword Moroccan, Moroccan Tagine, Tagine, Tajine, Vegan Tagine, Vegetable Tagine, Vegetarian Tagine
Tried this recipe?Let us know how it was!

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