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Pot of Vegan Tagine with a wooden spoon.
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5 from 3 votes

Moroccan Vegan Vegetable Tagine

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: Moroccan
Servings: 6
Calories: 372kcal
Author: Alissa Saenz

Ingredients

  • 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
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • 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.
  • Stir in the garlic, ginger, and ras el hanout. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
  • 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.
  • 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.
  • Remove the pot from heat. Stir in the lemon juice, lemon zest, and olives. Season the mixture with salt and pepper to taste.
  • Serve over couscous or with pita bread and top with a sprinkle of chopped fresh cilantro.

Notes

  1. I recommend starting with 1 ½ tablespoons of ras el hanout and adding more towards the end of cooking, after giving the stew a taste-test.
  2. Nutrition information does not include couscous or pita bread.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 51.3g | Protein: 9.6g | Fat: 13.4g | Saturated Fat: 0.9g | Sodium: 1646mg | Potassium: 373mg | Fiber: 10g | Sugar: 7.7g | Calcium: 96mg | Iron: 3mg