Savory Vegan Moroccan Vegetable Tagine Recipe

/ Vegan Recipes / By

Looking for a vibrant and flavorful vegan dish that transports your taste buds to Morocco? This Vegan Moroccan Vegetable Tagine is just the recipe you need. Packed with an array of vegetables and warm spices, it’s an ideal meal for anyone seeking a wholesome plant-based option. Perfect for impressing guests or enjoying a cozy night in, this vegan recipe is sure to become a favorite.

Imagine a rich, aromatic stew bubbling away, filled with colorful veggies and exotic spices that fill your kitchen with tantalizing scents. That’s the magic of this tagine. Whether served over fluffy couscous or enjoyed straight from the pot, it’s a feast for both the eyes and the palate.

With this Vegan Moroccan Vegetable Tagine, you’ll experience a delightful mix of textures and flavors that will keep you coming back for more. It’s a celebration of the bounty of the earth, all in one dish!

Delicious Vegan Moroccan Vegetable Tagine

Bowl of Vegan Moroccan Vegetable Tagine with vegetables and chickpeas over couscous, garnished with cilantro.

This Vegan Moroccan Vegetable Tagine features a harmonious blend of seasonal vegetables, chickpeas, and fragrant spices like cumin and cinnamon. The result is a dish that’s not only satisfying but also bursting with rich, complex flavors that dance on the palate. Each bite is a delightful combination of sweet and savory, making it a truly memorable meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish
  • Cooked couscous or quinoa, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
  2. Add the sliced carrot, zucchini, and bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the cherry tomatoes and chickpeas, followed by the vegetable broth and spices (cumin, cinnamon, coriander). Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the vegetables are tender and the flavors are well combined.
  5. Serve the tagine over cooked couscous or quinoa, and garnish with fresh cilantro or parsley.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 250kcal
  • Fat: 8g
  • Protein: 10g
  • Carbohydrates: 40g