Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don’t skimp on the spices!!
This is one of those hidden gems that will please just about everyone. It’s meat-free, gluten-free, low-carb, low calorie, extremely filling AND tasty. Wait – it’s even vegan. Yay vegans!
Vegetable Tagine
Last week, I asked readers what type of recipes they’d like to see more of on RecipeTin Eats this year. The themes in demand were clear: More meat-free, more low calorie, more low-carb.
BUT still insanely tasty of course! And if it could also be made in one-pot, be super-easy, as well as super-quick … well that would be just dandy. 😂
Though I wouldn’t classify it as super-quick, calling for a good 45 minutes cook time to make the vegetables tender and absorb all those wonderful flavours, it’s certainly very easy.
So, this is the first recipe I’m delivering in response to reader demand!
Tagine is a Moroccan stew traditionally cooked in, well, a tagine. This is an earthenware cooking vessel with a cone shaped lid in which steam circulates as it cooks, letting the flavoured condensation drips back down into the stew.
But we’re using a good ole’ Dutch oven today. And it’s ok! 😉
Ingredients in Vegetable Tagine
When you see the load of spices in this, you know your tastebuds are in for a good time. But isn’t it nice when they’re all everyday spices you can find at the grocery store? 🙂
While this has a generous amount of spices in it, it’s not the kapow! flavour like you get in Indian curries. It’s more of a warm spice mix.
The cayenne does add a touch of fire, so just skip it if you don’t want any heat in it at all!
And here’s what goes in the Vegetable Tagine. This one’s all about using what you’ve got, so don’t be concerned if you don’t have all the vegetables!
Here’s what I used:
Chickpeas – This is the only starch in this dish, adding a nice nutty texture and bulks it out. Substitute with any other beans;
Lemon – For a fresh finishing touch, both the zest and juice;
Onion & garlic – The usual flavour base suspects; and
Vegetables – Here, butternut pumpkin/squash, capsicum/bell peppers, green beans, eggplant (aubergine), cauliflower and tomato (which sort of becomes part of the sauce). This is a nice combination of colours and textures that’s in season at the same time, making this a terrifically economical dish.
How to make Vegetable Tagine
A key step here to extract the most flavour out of each vegetable is to pan roast each vegetable individually to get some colour on them before simmering with heavily spice doused liquid. Because after all, as I always say, colour = flavour!
Saute onion and garlic first (our flavour base, as mentioned);
Pan-roast each vegetable individually, just to get some colour on them. We don’t cook them through, we just give them a blush of colour;
Cook the tomato for a minute. This effectively deglazes the pan (ie. gets all the tasty stuff off the bottom of the pan from sautéing the veg into our stew). Then add spices and cook for a minute to let the flavours bloom;
Add all the vegetables back in as well as water. (Yep, water, not stock. In a true tagine, all the flavour comes from the ingredients alone.) The water should almost cover the vegetables, but not quite, remembering that the vegetables will sink as they cook. If you add too much water, you’ll end up with a watery sauce;
Bring to a simmer;
Cook, covered, in the oven for 30 minutes. This is the easiest way, because it requires no stirring. You could also simmer on the stove over a super low heat, but stir gently so the vegetables don’t turn into mush;
Add the green beans and chickpeas, then simmer on the stove for 15 minutes to reduce the liquid. At this stage, the pumpkin and cauliflower are quite soft, partially breaking down, which helps thicken the liquid. It shouldn’t be soupy, but it should be brothy. Trust me when I say – you want that broth!!
Finally, stir through lemon zest and lemon juice. A fresh finishing touch works wonders here to lift and brighten the dish, as it does with many others from a Lentil Soup to Magic Broccoli (aptly named as such because it’s so simple but so good!).
I love how the broth is naturally thickened by the vegetables that are soft cooked so they ever so slightly disintegrate into the sauce. Flavour, flavour, flavour!
What to serve with Vegetable Tagine
For a traditional experience, serve with couscous. I’ve put the post up separately as it’s a handy and quick no-cook side dish for many dishes, not just Morrocan or Middle Eastern food.
With all the flavours going on in the tagine, a plain couscous would be just fine, but I’m not one to say no to a sprinkling of fresh herbs, or dried fruit and nuts!
Alternatives:
Standalone – just a big bowl of this like a really chunky, hearty stew
Any rice (white, brown, basmati, lemon flavoured would also be lovely)
Quinoa
Cauliflower rice (for a very big satisfying low-carb, low calorie meal!)
Homemade or store bought flatbreads for dunking
I’ve also added a dollop of yogurt, a nice and cooling, creamy touch that compliments the rich combination of spices nicely. A sprinkle of slightly predictable coriander/cilantro and a pinch of cayenne pepper for a dusting of extra spice. Because, well, why not? 😇 – Nagi x
Watch how to make it
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Vegetable Tagine
Ingredients
Tagine spice mix:
- 1 tbsp cardamom powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tsp ground fennel seeds / fennel powder
- 1 tsp cayenne (omit for non-spicy)
- 2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Tagine (Note 1):
- 5 tbsp olive oil
- 1/2 red onion sliced; (sub any type of onion)
- 1 garlic clove , finely minced
- 800g/1.6lb butternut pumpkin / squash (1/2 a small), peeled, cut into 2.5cm / 1" cubes
- 1 small eggplant , cut into 2.5cm / 1/2″ cubes
- 1/2 cauliflower head , small, cut into bite size florets
- 1 capsicum / bell pepper , cut into 2.5cm / 1" pieces (red or yellow)
- 2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice
- 3 1/2 cups water
- 2 tsp salt
- 1/2 tsp black pepper
- 400g/ 14oz canned chickpeas , drained
- 200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut)
- Zest of 1 lemon
- 2 tbsp lemon juice
Garnishes / for serving:
- 1/2 cup slivered almonds , toasted
- 1/4 cup coriander / cilantro , roughly chopped
- Plain yogurt
- Pinch of paprika or cayenne pepper
Instructions
- Combine Tagine Spice Mix ingredients.
- Preheat oven to 180°C/350°F.
- Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
- Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
- Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
- Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
- Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
- Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
- Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
- Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
- For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.
Recipe Notes:
Nutrition Information:
Life of Dozer
Really doesn’t like his daily post-beach showers. Kind of ironic, isn’t it, that he spent the last hour swimming?
McKenzie says
Hi Nagi, I like to print your recipes, but lately when I try to do this it reverts back to the main page. Can you advise what I need to do please. Love your recipes by the way, Regards, Pam
Nagi says
Hi McKenzie, are you clicking the “print” button in the recipe card?? I’m not having issues from my end. N x
Eva says
Hi Nagi, Inwohldnlike to cook this in my Tagine. What would I need to do differently? Thanks!!
Nagi says
Hi Eva, just cook as per the recipe, it will be great! N
Jo Smith says
Just made this vegetable tangine. Used a cast iron pot but will now invest in a proper tangine. Very good recipe, delicious healthy meal for an overcast day in North Curl Curl. Will make again, thanks Nagi 😎
Linda says
Made this tonight…so so good! I left out the eggplant because I don’t like it and used twice the onion because I love onions. Everything else the same and included the cayenne. So fragrant while cooking! I asked my dogs if the smell reminded them of the vegetable samosas I made with your recipe. No response! 😂
Nagi says
I’m so glad you loved it Linda! (I’m also glad I’m not the only one who talks to dogs 😂😂😂😂😂😂) N x
Laraine Bentley says
When do I add the spices please.
Nagi says
Hi Laraine, it’s all noted there in the instructions. You can see the video for extra clarification 🙂 N x
Anka Vidacic says
Thank you Nagi for a fantastic vegetarian dish. They are not easy to come by. I made half the amount and had 4-6 servings (served w/ couscous). Looking forward to leftovers tomorrow!
Nagi says
I’m so happy you enjoyed it Anka! That’s great to hear! N x
Lyn says
Hi Nagi. Great to see a vego recipe. Was looking at your storage instructions and you’ve written
“Can also be frozen for up to 3 months – thaw overnight in fridge then reheat preferably in freezer”. Just wondering how hot your freezer gets😂😂😂
Nagi says
Thanks for that Lyn, I’ll get it fixed – just goes to show I am only human! N x
Linda says
I am making this tomorrow! I already had a trip to the grocer planned and I am picking up squash and eggplant. I have all the spices as I am a Keto vegetarian and always pump up the flavor. Thanks for thinking of us when you devise more delicious recipes! Give Dozer a rub for me…
Nagi says
You’re so welcome Linda, I hope you love it! N x
sharna says
I always come to your website for inspiration. I would like to ask how I would put together the recipe vegetable tagine using a “tagine” as I was given one for christmas.
Nagi says
Hi Sharna, you would cook the same way as written, covered and uncovered as per the recipe – it will be great! N x
Tracey says
Another inspiring recipe from the dynamic duo! Was wondering if it could be made in the slow cooker?
Nagi says
Not this one as written Tracey, you need to get this to a simmer to reduce the sauce and intensify the flavours. N x
marti says
Personal email to you- I feel like you are water boarding poor Dozer. Keep his nose out of the water..it is different when we swim and are in control of our own drowning. Dozer has no control of how long/short the water will flow over his nose and mouth.. His reaction speaks volumes. I do love your site and sense of humor and insights. I look forward to each day’s recipes and Dozer in these days of lockdown. Thank you for your blog! I had a dog for 16 years-(just passed). I look back at all the things I did wrong for her out of my own needs- not hers. Be gentle-I am sure he is a handful (of sand) at times. Take care! To a better New Year! I am a loyal follower! Grateful Regards-marti
Nagi says
He’s perfectly fine Marti, but thanks for your concern, he is in no way drowning! N x
Dozer is fine says
This was not a “,personal email ” it is a comment for everyone to see. But of course you knew that and it helps you feel superior. Get help. Dozer is not paralysed for christ sake.
Patricia Loquet says
This looks wonderful. My husband, who is the one who needs more veggie meals, hates eggplant. Think I will add zucchini as a substitute but otherwise a good looking recipe. Thanks.
Nagi says
Hi Patricia, you really can sub any other vegetable in it’s place. I would love to know if you try it! N x
Barbara Goldman says
hello Nagi,
I was relieved to read your statement “ While I have no intentions of becoming “yet another healthy food blog”,
So glad to continue to have your site as a favorite! There are other sites people have without ruining your site.
Barbara Goldman
Nagi says
Thanks so much Barbara!! N x
Macy says
Lol….so agree..
Deanna says
Me too!
Sadie says
Hello Nagi & Dozer! I don’t think that veering away from your meat recipes is the solution. A balance of both in life is needed! Then people have choices! YOURS is my favourite source of recipes and I’d hate to see that change. You offer enough of a variety that people should be able to choose. I’m even looking forward for that chip recipe to come our way! (to go with the beer battered fish). Pats to Dozer and tell him NOT to worry….his Momma ALWAYS knows best!
Nagi says
Hi Sadie, don’t panic! I’m not changing anything, I have a good variety already of meat free and vegetarian! N x
Macy says
Such a sweet boy Dozer…. He even has crimped ears when they’re wet😊
Nagi says
I know!! No hot crimper required here Macy 😂
Martin says
This is also the perfect dish to try out the Ras El Hanout spice mix, or to add sumac.
Nagi says
Definitely Martin! N x
Mary Campbell says
Thank you, Nagi, for catering for such a wide range of diets. I’m the only one in my household that is not vegan, so eat a lot of veggie/vegan food and am always looking for ideas!
Nagi says
I hope you give this one a try Mary, love to know how it goes down! N x
SALLY A GREEN says
Hi Nagi,
Love your recipes!
Regarding Storage Note 3
“reheat preferably in freezer” I believe your mean oven?🇨🇦
Nagi says
Sure do Sally – will have this fixed, thanks! N x
Bernice Chesley says
I love your recipes – will be cooking this one today. However this might be too late but I like all kinds of ideas not only vegetarian or low carb.
Please don’t change too much.
Nagi says
I won’t change Bernice, just adding some vegetarian for more variety 🙂 N x
Pamela says
Hi Nagi, will it be ok to leave out the tomato as I’m allergic to them?. Or could you please give me an alternative.
Mant thanks
Pamela
South Africa
Nagi says
Hi Pamela, just leave them out or sub with roast capsicums! N x
Sarah says
Hi Nagi! I didn’t respond to your readers recipe request last week. I am here in the states working long hours giving the COVID vaccines. But when I saw that everyone was requesting meat-free, low-carb options I wanted to assure you that there are those of us who enjoy cooking comfort food and meat dishes and just eating smaller portion sizes. Or not😂 I appreciate your wide range of available recipes and will definitely try this vegetable tagine, it looks delicious! But would continue to like to see more comfort food, grilled meats, and recipes from “around the world”. I look forward to trying more of your recipes when things slow down at work:-). P.S. I have literally tried most of the recipes on your site and can rely on them being delicious! My family thanks you for all the hard work you put into producing them😀
Nagi says
Thanks so much Sarah, all feedback is being taken on board! Stay safe 🙂 N x
susan says
Beautiful to behold, tantalizing aroma, versatile, uncomplicated to make, very healthy, and absolutely delicious. Thank you so much.
Nagi says
You’ve got it Susan!! N x