| Prep: 20 mins | Cook: 45 mins – 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 16g | 2g | 40g |
| sugars | fibre | protein | salt |
| 18g | 8g | 7g | 1.5g |
Why I Love South African Moroccan Vegan Tagine
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When I first encountered the recipe for Moroccan Vegan Tagine, I was immediately drawn in by its vibrant array of vegetables, aromatic spices, and the unique blend of sweet and savory elements. While my expertise may be rooted in New England seafood, there’s something universally enticing about a hearty, flavor-packed dish like this. Every time I prepare it, I can almost feel the warmth and hospitality of South African and Moroccan cuisine enveloping my kitchen.
A Journey through Flavor
One of the things I love most about the Moroccan Vegan Tagine is how it celebrates the use of spices to transform simple, everyday ingredients into something truly special. The inclusion of turmeric, cumin, and coriander creates a depth of flavor that is both comforting and exotic. These spices, along with the cinnamon stick and ground ginger, create a fragrant base that perfumes the house, making the prospect of dinner so much more exciting.
Additionally, the recipe melds perfectly with my philosophy on cooking: that food should be nourishing not just for the body, but also for the soul. With a mix of hearty vegetables like sweet potatoes and carrots, paired with the sweetness of dried apricots and the zing from fresh cilantro and parsley, this dish manages to hit all the right notes.
Inspiration and Pairings
While my culinary roots will always be tied to the Atlantic coast, I’ve been inspired by many chefs around the world. One such chef is Yotam Ottolenghi, who has a knack for creating bold, vegetable-centric dishes that are both hearty and sumptuous. His approach to Middle Eastern cuisine has undoubtedly influenced my experiments with recipes like this Moroccan Vegan Tagine.
This dish reminds me of others I’ve come to love, such as ratatouille or even a well-made New England vegetable stew, though the spices set it worlds apart. It pairs beautifully with a bed of fluffy couscous or quinoa, which soaks up the flavorful broth. For those family dinners when we crave something extra, I often serve it alongside a simple green salad and some toasted almond slivers for added texture.
Whether you’re seeking a dish that will fill your home with inviting aromas or just want to explore a new corner of the culinary world, the Moroccan Vegan Tagine is a recipe that delivers. Each spoonful is like a little adventure, a reminder of how food can connect us to different cultures, histories, and traditions. This is why I love this recipe, and I hope you will too.
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What You’ll Need
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 1 large sweet potato, peeled and cubed
- 1 large zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup dried apricots, chopped
- 1 cup chickpeas, cooked (or one 15 oz can, drained and rinsed)
- 1 cup diced tomatoes (or one 14.5 oz can)
- 3 cups vegetable broth
- 1 cinnamon stick
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup green olives, pitted and halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Cooked couscous or quinoa, for serving
- Toasted almonds, for garnish
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Method
Step One
In a large pot or tagine, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step Two
Add the sliced carrots, cubed sweet potato, sliced zucchini, diced red and yellow bell peppers to the pot. Stir well and cook for about 5 minutes until the vegetables begin to soften.
Step Three
Stir in the chopped dried apricots, cooked chickpeas, and diced tomatoes. Pour in the vegetable broth and add the cinnamon stick, ground turmeric, ground cumin, ground coriander, ground ginger, ground black pepper, and cayenne pepper (if using).
Step Four
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 35-40 minutes, or until the vegetables are tender and the flavors have melded together.
Step Five
About 5 minutes before the end of the cooking time, stir in the halved green olives, chopped fresh cilantro, and parsley. Taste and adjust seasoning with salt as needed.
Step Six
Serve the Moroccan Vegan Tagine hot over cooked couscous or quinoa. Garnish with toasted almonds before serving. Enjoy your flavorful and hearty Moroccan Vegan Tagine!
