Vegan Moroccan Tagine is a succulent, slow simmering veggie stew.
This Vegan Moroccan Tagine is culinary alchemy. A few pantry ingredients and humble root vegetables are transformed into a deeply flavorful, luscious stew. The secret is the cooking time, the spices, and a good balance of flavors.
Tips for making the best Vegan Moroccan Tagine
- Don’t hurry the process. Let it simmer away until the veggies melt into the sauce.
- Like most stews, this tastes even better the next day as the flavors meld beautifully overnight.
- Be liberal with the spices, they’re what makes the dish:)
- Balance the heat with the sweet. Make sure you add the date/maple syrup and dried fruit.
- Plenty of fresh cilantro and lime really make the flavors come alive.
Originally the cooking vessel for this dish is a clay pot with a conical lid called a Tagine. A Dutch Oven or braiser however will work beautifully in it’s place.
How long will it keep and will it freeze?
The Tagine keeps beautifully in the fridge for up to 4 days. Just squeeze a little lime juice over when you warm it to wake it up!
Place the tagine in an airtight container, and it will freeze well for up to 3 months, don’t forget to label it:)
What equipment do I need to make the Vegan Moroccan Tagine?
- As mentioned above, you certainly don’t need to purchase a special Moroccan Tagine unless you couldn’t help yourself!
- A good Braiser is a wonderful piece of equipment that will come in handy almost every day in the plant-based kitchen.
Looking for other hearty delicious dishes? Try these!
Baked Farro in Tomatoes and Wine
I hope you love this Vegan Moroccan Tagine as much as I do! If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and happy cooking:)
PrintVegan Moroccan Tagine
A delicious succulent flavorful veggie stew.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: dinner
- Method: stove top
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
1/4 cup vegetable stock
1 large yellow onion, diced
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1½ teaspoons chili powder or Harissa spice
1½ teaspoons ground turmeric
1½ teaspoons ground cumin
½ teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 teaspoon freshly ground black pepper
2, 15 oz can chickpeas, drained and thoroughly rinsed
1 (28-ounce) can diced tomatoes, low sodium
2 tablespoons tomato paste
2 cups good low sodium vegetable stock, preferably homemade
4 (½-inch-thick) slices of lime
2 tablespoons date syrup OR maple syrup
2 carrots, peeled and cut into chunks
2 cups butternut squash, peeled and 1-inch-diced
1/2 cup raisins OR dried apricots
1–2 cups baby spinach or kale
Instructions
- Heat 1/4 cup of vegetable stock in a pot or Dutch oven.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add a little more stock, if the pan becomes dry.
- Sprinkle over the garlic and ginger, chili powder, turmeric, cumin, cardamom, cinnamon, and black pepper.
- Stir in the chickpeas.
- Pour in the tomatoes and their liquid, tomato paste, the vegetable stock, date syrup/maple syrup, and lime.
- Add the butternut squash, carrots, and dried fruit. Bring to a boil, turn down to a simmer, partially cover the pot.
- Cook on a low flame on the stovetop for approximately 50 minutes – 1 hour until the vegetables are nice and tender. Keep an eye on the tagine, add a little more stock if the stew looks too thick.
- Stir in the spinach/kale. It will cook in the heat of the mixture.
- Serve with extra lime wedges.
Keywords: Vegan Moroccan Tagine
