This vegan tagine is packed with Moroccan spices and vibrant veggies! Serve this flavorful stew over couscous or with pita bread for a comforting and delicious meal you'll want to enjoy again and again.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, roughly chopped
- 2 carrots, sliced
- 5 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 ½ tablespoons ras el hanout, or to taste (Note 1)
- 2 cups diced butternut squash (½-inch)
- 2 (15 ounce/425 gram) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 tablespoon tomato paste
- ½ cup dried apricots, chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup green olives
- Salt and pepper, to taste
- 3 tablespoons chopped fresh cilantro
- Cooked couscous or pita bread, for serving
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion, bell pepper, and carrots. Sweat the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
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Stir in the garlic, ginger, and ras el hanout. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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Add the butternut squash, chickpeas, broth, diced tomatoes, tomato paste, and dried apricots. Stir the mixture to combine everything, then raise the heat and bring the liquid to a boil.
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Lower the heat so that the liquid is at a low simmer, then cover the pot. Let the mixture cook for 20 to 25 minutes, until the vegetables are tender. Make sure to occasionally uncover the pot and give it a stir while the stew simmers.
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Remove the pot from heat. Stir in the lemon juice, lemon zest, and olives. Season the mixture with salt and pepper to taste.
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Serve over couscous or with pita bread and top with a sprinkle of chopped fresh cilantro.
- I recommend starting with 1 ½ tablespoons and adding more towards the end of cooking, after giving the stew a taste-test.
- Nutrition information does not include couscous or pita bread.