This Moroccan Vegetable Tagine is the perfect stew for the colder months, loaded with warm spices and hearty veggies. Served over a bed of couscous or with warm bread, this flavorful vegan meal is bound to warm up the entire family!
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Tagines are a cooking staple of Morocco known all around the world for the rich flavors developed using the unique cooking vessel.
With popular ingredients like cumin, smoked paprika, cinnamon, cilantro, parsley, preserved lemons and more, they are always packed with bold flavor and a luscious sauce.
Many tagines are known for including meat, but this one is completely vegan. This recipe gets it's flavor from a plethora of veggies and my homemade Moroccan spice blend, ras el hanout.
Here's what you'll need to make this vegetable tagine:
- olive oil
- yellow onion
- garlic, minced
- parsley, minced
- cilantro, minced
- preserved lemon
- ras el hanout
- yukon gold potatoes
- green olives
- frozen peas (fresh works too!)
- couscous or bread to serve with (optional)
See recipe card for exact quantities.
Step by Step Instructions
Start with ⅓ of the olive oil over medium heat in the tagine base on the stovetop. Once the oil is hot, add in the chopped onion and sauté until translucent. Toss in minced garlic and sauté for another minute before lowering the heat to low.
In a small bowl combine remaining olive oil, minced parsley, cilantro, preserved lemon, and ras el hanout. Mix well and set aside.
Preheat oven to 350. In the base of the tagine, start arranging the sliced potatoes and artichoke hearts over the onions and garlic. Next add the olives and peas. Drizzle the olive oil mixture over top before pouring the water over everything.
Cover the tagine and bake for an hour or until the potatoes are cooked through. Serve over a bed of couscous or with a warm piece of bread.
Cooking in Your Tagine vs. Dutch Oven
I will start by saying as a Moroccan, I am a huge fan of using my tagine. The design and conical shape of the lid is unbeatable at creating luscious sauce and soft, perfectly cooked veggies and meat.
That said, I don't think it's necessary to run and buy one if you already own a dutch oven. Dutch ovens are an investment and wonderful cooking vessel that create epic flavor in their own right.
So feel free to use what you have and make this vegetable tagine in whichever of the two you have.
How to Serve Your Tagine
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Over couscous - most tagines are perfect served over a bed of couscous to soak up all the sauce.
- With fresh bread - I grew up eating 99% of my grandma's/aunt's/dad's tagines with freshly baked Moroccan bread (khobz). We dip it directly into the tagine and use it as a utensil to soak up the sauce and grab the veggies/meat.
- With a spoon - if you're feeling like keeping things simple, a bowl and a spoon will do the trick too!
My Favorite Tagines
Cooking equipment can have a big impact on how your tagine turns out. It probably comes as no surprise that my favorite tagines are from Morocco. They are handmade, impeccable quality and inexpensive.
Plus, you're usually supporting a local vendor when you buy directly from Morocco.
That said, I have tested out a few national brands that are a bit more accessible if you aren't heading to Morocco any time soon.
Here's a few I would recommend:
Tagine vs. Tajine
One of the fun things about sharing culture through food is you discover all the different ways to spell foreign words!
In this case, both tagine and tajine are acceptable 'American spellings' for the word.
Tagines make excellent leftovers. Like most stews, the flavor is almost always better the next day. Store any leftovers in an airtight container separately from the couscous and enjoy for up to 4 days after making.