Moroccan Vegetable Tajine

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!

  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: main dish, entree
  • Method: baked
  • Cuisine: Moroccan, Mediterranean
  • Diet: Vegan


  • 3 tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic, minced
  • 1 tbsp parsley, minced
  • 1 tbsp cilantro, minced 
  • ½ preserved lemon, minced
  • 1 tbsp ras el hanout
  • 4 yukon gold potatoes, peeled and sliced vertically into quarters
  • 1 cup artichoke hearts
  • ½ cup green olives
  • 1 ½ cup frozen peas (fresh works too!) 
  • ¼ cup warm water
  • couscous or bread to serve with (optional) 


  1. 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.
  2. In a small bowl combine remaining olive oil, minced parsley, cilantro, preserved lemon, and ras el hanout. Mix well and set aside.
  3. 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. 
  4. 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. 

Keywords: vegetable tagine, vegetable tajine, moroccan vegetable tagine