Description
A soul-warming Moroccan vegetable tagine made with tender vegetables, warm spices, chickpeas, and sweet apricots, simmered gently for deep flavor and comforting richness.
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 large carrot, sliced
1 medium zucchini, chopped
1 medium eggplant, cubed
1 bell pepper, diced
1 can (14 oz) diced tomatoes
1 cup vegetable broth
1 cup cooked chickpeas
1/4 cup dried apricots, chopped
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a tagine or large heavy-bottomed pot over medium heat.
- Add onion, garlic, and ginger, and cook for about 3 minutes until softened and fragrant.
- Stir in cumin, coriander, turmeric, and cinnamon, letting the spices bloom for 1 minute.
- Add carrot, zucchini, eggplant, and bell pepper, stirring gently and cooking for about 5 minutes.
- Pour in diced tomatoes and vegetable broth and bring to a gentle simmer.
- Cover and cook for about 25 minutes, stirring occasionally, until vegetables are tender.
- Add chickpeas and dried apricots and simmer uncovered for another 10 minutes.
- Season with salt and pepper to taste and finish with fresh cilantro before serving.
Notes
The flavors deepen and improve after resting overnight.
You can easily swap vegetables based on season or availability.
Serve with couscous, flatbread, or crusty bread.
Add chili flakes or harissa if you prefer heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 11 g
- Protein: 9 g
- Cholesterol: 0 mg
