Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don’t skimp on the spices!!
This is one of those hidden gems that will please just about everyone. It’s meat-free, gluten-free, low-carb, low calorie, extremely filling AND tasty. Wait – it’s even vegan. Yay vegans!
Vegetable Tagine
Last week, I asked readers what type of recipes they’d like to see more of on RecipeTin Eats this year. The themes in demand were clear: More meat-free, more low calorie, more low-carb.
BUT still insanely tasty of course! And if it could also be made in one-pot, be super-easy, as well as super-quick … well that would be just dandy. 😂
Though I wouldn’t classify it as super-quick, calling for a good 45 minutes cook time to make the vegetables tender and absorb all those wonderful flavours, it’s certainly very easy.
So, this is the first recipe I’m delivering in response to reader demand!
Tagine is a Moroccan stew traditionally cooked in, well, a tagine. This is an earthenware cooking vessel with a cone shaped lid in which steam circulates as it cooks, letting the flavoured condensation drips back down into the stew.
But we’re using a good ole’ Dutch oven today. And it’s ok! 😉
Ingredients in Vegetable Tagine
When you see the load of spices in this, you know your tastebuds are in for a good time. But isn’t it nice when they’re all everyday spices you can find at the grocery store? 🙂
While this has a generous amount of spices in it, it’s not the kapow! flavour like you get in Indian curries. It’s more of a warm spice mix.
The cayenne does add a touch of fire, so just skip it if you don’t want any heat in it at all!
And here’s what goes in the Vegetable Tagine. This one’s all about using what you’ve got, so don’t be concerned if you don’t have all the vegetables!
Here’s what I used:
Chickpeas – This is the only starch in this dish, adding a nice nutty texture and bulks it out. Substitute with any other beans;
Lemon – For a fresh finishing touch, both the zest and juice;
Onion & garlic – The usual flavour base suspects; and
Vegetables – Here, butternut pumpkin/squash, capsicum/bell peppers, green beans, eggplant (aubergine), cauliflower and tomato (which sort of becomes part of the sauce). This is a nice combination of colours and textures that’s in season at the same time, making this a terrifically economical dish.
How to make Vegetable Tagine
A key step here to extract the most flavour out of each vegetable is to pan roast each vegetable individually to get some colour on them before simmering with heavily spice doused liquid. Because after all, as I always say, colour = flavour!
Saute onion and garlic first (our flavour base, as mentioned);
Pan-roast each vegetable individually, just to get some colour on them. We don’t cook them through, we just give them a blush of colour;
Cook the tomato for a minute. This effectively deglazes the pan (ie. gets all the tasty stuff off the bottom of the pan from sautéing the veg into our stew). Then add spices and cook for a minute to let the flavours bloom;
Add all the vegetables back in as well as water. (Yep, water, not stock. In a true tagine, all the flavour comes from the ingredients alone.) The water should almost cover the vegetables, but not quite, remembering that the vegetables will sink as they cook. If you add too much water, you’ll end up with a watery sauce;
Bring to a simmer;
Cook, covered, in the oven for 30 minutes. This is the easiest way, because it requires no stirring. You could also simmer on the stove over a super low heat, but stir gently so the vegetables don’t turn into mush;
Add the green beans and chickpeas, then simmer on the stove for 15 minutes to reduce the liquid. At this stage, the pumpkin and cauliflower are quite soft, partially breaking down, which helps thicken the liquid. It shouldn’t be soupy, but it should be brothy. Trust me when I say – you want that broth!!
Finally, stir through lemon zest and lemon juice. A fresh finishing touch works wonders here to lift and brighten the dish, as it does with many others from a Lentil Soup to Magic Broccoli (aptly named as such because it’s so simple but so good!).
I love how the broth is naturally thickened by the vegetables that are soft cooked so they ever so slightly disintegrate into the sauce. Flavour, flavour, flavour!
What to serve with Vegetable Tagine
For a traditional experience, serve with couscous. I’ve put the post up separately as it’s a handy and quick no-cook side dish for many dishes, not just Morrocan or Middle Eastern food.
With all the flavours going on in the tagine, a plain couscous would be just fine, but I’m not one to say no to a sprinkling of fresh herbs, or dried fruit and nuts!
Alternatives:
Standalone – just a big bowl of this like a really chunky, hearty stew
Any rice (white, brown, basmati, lemon flavoured would also be lovely)
Quinoa
Cauliflower rice (for a very big satisfying low-carb, low calorie meal!)
Homemade or store bought flatbreads for dunking
I’ve also added a dollop of yogurt, a nice and cooling, creamy touch that compliments the rich combination of spices nicely. A sprinkle of slightly predictable coriander/cilantro and a pinch of cayenne pepper for a dusting of extra spice. Because, well, why not? 😇 – Nagi x
Watch how to make it
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Vegetable Tagine
Ingredients
Tagine spice mix:
- 1 tbsp cardamom powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tsp ground fennel seeds / fennel powder
- 1 tsp cayenne (omit for non-spicy)
- 2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Tagine (Note 1):
- 5 tbsp olive oil
- 1/2 red onion sliced; (sub any type of onion)
- 1 garlic clove , finely minced
- 800g/1.6lb butternut pumpkin / squash (1/2 a small), peeled, cut into 2.5cm / 1" cubes
- 1 small eggplant , cut into 2.5cm / 1/2″ cubes
- 1/2 cauliflower head , small, cut into bite size florets
- 1 capsicum / bell pepper , cut into 2.5cm / 1" pieces (red or yellow)
- 2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice
- 3 1/2 cups water
- 2 tsp salt
- 1/2 tsp black pepper
- 400g/ 14oz canned chickpeas , drained
- 200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut)
- Zest of 1 lemon
- 2 tbsp lemon juice
Garnishes / for serving:
- 1/2 cup slivered almonds , toasted
- 1/4 cup coriander / cilantro , roughly chopped
- Plain yogurt
- Pinch of paprika or cayenne pepper
Instructions
- Combine Tagine Spice Mix ingredients.
- Preheat oven to 180°C/350°F.
- Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
- Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
- Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
- Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
- Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
- Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
- Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
- Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
- For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.
Recipe Notes:
Nutrition Information:
Life of Dozer
Really doesn’t like his daily post-beach showers. Kind of ironic, isn’t it, that he spent the last hour swimming?
Oh Nagi, this sounds absolutely amazing. Love your blend of spices (minus the cayenne pepper), as it’s full of flavour without being too hot. Can’t wait to make it on the weekend and will have plenty of servings to freeze. Thanks very much. 😊
It’s the perfect emergency freezer meal! Enjoy Lorraine! N X
What a gorgeous and unusual medley of vegetables (right up my alley). Going to make this, and I’m with Dozer, I will have it with some fried chicken.
thanks for another beautiful meal.
😂 Love it Jenny, at least you’re offsetting the fried chicken with veg! N x
Hi Nagi we will be cooking the vegetable tagine soon, what is the music playing on the video please. Hello Dozer, you have a great life, lucky dog.
Hi John, some of my fabulous stock music! And isn’t he just the luckiest!! N x
Going to be a total hypocrite here as I was one of those that asked for more plant based recipes. But I added CHICKEN DRUMSTICKS. Seared first and then added at end with everything else. Used my pressure cooker which has a sear and sauté function on it and it’s currently slow cooking on high but already smells and tastes amazing. Added sweet potato too cause why not right?!
Sounds great Gloria! N x
Hi Nagi, this recipe sounds amazing. I’m a vegetarian and will definitely be giving this a go. I have a tagine pot which I’ve never used and was wondering what you would do if cooking this in the tagine?
Btw, I have tried a bunch of your recipes now and they are always a big hit. Thanks for all the hard work you put in to making them so yummy 😋
Hi Tracey, this is perfect for the Tagine – cook as per the recipe, no amendments necessary! N x
Hi Nagi, I like to print your recipes, but lately when I try to do this it reverts back to the main page. Can you advise what I need to do please. Love your recipes by the way, Regards, Pam
Hi McKenzie, are you clicking the “print” button in the recipe card?? I’m not having issues from my end. N x
Hi Nagi, Inwohldnlike to cook this in my Tagine. What would I need to do differently? Thanks!!
Hi Eva, just cook as per the recipe, it will be great! N
Just made this vegetable tangine. Used a cast iron pot but will now invest in a proper tangine. Very good recipe, delicious healthy meal for an overcast day in North Curl Curl. Will make again, thanks Nagi 😎
Made this tonight…so so good! I left out the eggplant because I don’t like it and used twice the onion because I love onions. Everything else the same and included the cayenne. So fragrant while cooking! I asked my dogs if the smell reminded them of the vegetable samosas I made with your recipe. No response! 😂
I’m so glad you loved it Linda! (I’m also glad I’m not the only one who talks to dogs 😂😂😂😂😂😂) N x
When do I add the spices please.
Hi Laraine, it’s all noted there in the instructions. You can see the video for extra clarification 🙂 N x
Thank you Nagi for a fantastic vegetarian dish. They are not easy to come by. I made half the amount and had 4-6 servings (served w/ couscous). Looking forward to leftovers tomorrow!
I’m so happy you enjoyed it Anka! That’s great to hear! N x
Hi Nagi. Great to see a vego recipe. Was looking at your storage instructions and you’ve written
“Can also be frozen for up to 3 months – thaw overnight in fridge then reheat preferably in freezer”. Just wondering how hot your freezer gets😂😂😂
Thanks for that Lyn, I’ll get it fixed – just goes to show I am only human! N x
I am making this tomorrow! I already had a trip to the grocer planned and I am picking up squash and eggplant. I have all the spices as I am a Keto vegetarian and always pump up the flavor. Thanks for thinking of us when you devise more delicious recipes! Give Dozer a rub for me…
You’re so welcome Linda, I hope you love it! N x
I always come to your website for inspiration. I would like to ask how I would put together the recipe vegetable tagine using a “tagine” as I was given one for christmas.
Hi Sharna, you would cook the same way as written, covered and uncovered as per the recipe – it will be great! N x
Another inspiring recipe from the dynamic duo! Was wondering if it could be made in the slow cooker?
Not this one as written Tracey, you need to get this to a simmer to reduce the sauce and intensify the flavours. N x
Personal email to you- I feel like you are water boarding poor Dozer. Keep his nose out of the water..it is different when we swim and are in control of our own drowning. Dozer has no control of how long/short the water will flow over his nose and mouth.. His reaction speaks volumes. I do love your site and sense of humor and insights. I look forward to each day’s recipes and Dozer in these days of lockdown. Thank you for your blog! I had a dog for 16 years-(just passed). I look back at all the things I did wrong for her out of my own needs- not hers. Be gentle-I am sure he is a handful (of sand) at times. Take care! To a better New Year! I am a loyal follower! Grateful Regards-marti
He’s perfectly fine Marti, but thanks for your concern, he is in no way drowning! N x
This was not a “,personal email ” it is a comment for everyone to see. But of course you knew that and it helps you feel superior. Get help. Dozer is not paralysed for christ sake.
This looks wonderful. My husband, who is the one who needs more veggie meals, hates eggplant. Think I will add zucchini as a substitute but otherwise a good looking recipe. Thanks.
Hi Patricia, you really can sub any other vegetable in it’s place. I would love to know if you try it! N x
hello Nagi,
I was relieved to read your statement “ While I have no intentions of becoming “yet another healthy food blog”,
So glad to continue to have your site as a favorite! There are other sites people have without ruining your site.
Barbara Goldman
Thanks so much Barbara!! N x
Lol….so agree..
Me too!
Hello Nagi & Dozer! I don’t think that veering away from your meat recipes is the solution. A balance of both in life is needed! Then people have choices! YOURS is my favourite source of recipes and I’d hate to see that change. You offer enough of a variety that people should be able to choose. I’m even looking forward for that chip recipe to come our way! (to go with the beer battered fish). Pats to Dozer and tell him NOT to worry….his Momma ALWAYS knows best!
Hi Sadie, don’t panic! I’m not changing anything, I have a good variety already of meat free and vegetarian! N x
Such a sweet boy Dozer…. He even has crimped ears when they’re wet😊
I know!! No hot crimper required here Macy 😂
This is also the perfect dish to try out the Ras El Hanout spice mix, or to add sumac.
Definitely Martin! N x