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One Pot Moroccan Vegetable Tagine recipe

One Pot Moroccan Vegetable Tagine

The One Pot Moroccan Vegetable Tagine recipe is a staple in North African cuisine and is popular in Morocco.
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5 from 1 vote
Prep Time: 25 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: One Pot Moroccan Vegetable Tagine
Servings: 8 People
Calories: 258 kcal
One Pot Moroccan Vegetable Tagine recipe

Equipment

  • large Dutch oven or tagine pot with lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 2 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 3 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 2 cups sliced carrots
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1/2 cup chopped dried apricots
  • 1/2 cup raisins
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions

  • In a large Dutch oven or tagine pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and cook for 5-7 minutes, or until the onions are soft and translucent.
  • Add the ground cumin, paprika, turmeric, cinnamon, ginger, and cayenne pepper to the pot, and stir to coat the onions and garlic. Cook for 1-2 minutes, or until the spices are fragrant.
  • Pour the vegetable broth and diced tomatoes (undrained) into the pot, and stir to combine. Add the cubed sweet potatoes, sliced carrots, chickpeas, dried apricots, and raisins to the pot, and stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-40 minutes, or until the vegetables are tender and the broth has thickened.
  • Season the tagine with salt and pepper to taste. Serve the tagine hot, garnished with chopped fresh parsley and lemon wedges.

Notes

Tips and Tricks

 
Prepping all the ingredients in advance to make the cooking process smoother
Use a food processor to chop the onions and garlic to save time
Use canned chickpeas or garbanzo beans to save time on soaking and cooking dried
beans
Serve with a side of couscous or bread to soak up the flavorful broth

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 50g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 869mg | Fiber: 9g | Sugar: 25g
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