Why You’ll Love 10/10 Vegetable Tagine Moroccan Family Style Recipe

I enjoy how this tagine brings together simple vegetables and warm spices into something truly satisfying. I like that it’s hearty without being heavy and works beautifully for family-style meals. I also appreciate how flexible it is, allowing me to adjust vegetables and spices based on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tbsp ginger, grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp 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 chickpeas, cooked
1/4 cup dried apricots, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions

I heat the olive oil in a tagine or large pot over medium heat.
I add the onion, garlic, and ginger, cooking for about 3 minutes until softened and fragrant.
I stir in the cumin, coriander, turmeric, and cinnamon, letting the spices bloom for 1 minute.
I add the carrot, zucchini, eggplant, and bell pepper, cooking for about 5 minutes while stirring gently.
I pour in the diced tomatoes and vegetable broth and bring everything to a simmer.
I cover the pot and let it cook for about 25 minutes, stirring occasionally.
I add the chickpeas and dried apricots and simmer for another 10 minutes.
I season with salt and pepper and finish with fresh cilantro before serving.

Servings and Timing

I get 4 generous servings from this recipe.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

I sometimes add potatoes or sweet potatoes for extra heartiness.
I like using raisins or dates instead of apricots for a different sweetness.
I occasionally stir in a pinch of chili flakes or harissa for heat.
I swap chickpeas for lentils when I want a softer texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
I reheat the tagine gently on the stovetop or in the microwave with a splash of broth.
I find the flavors deepen beautifully after a day of resting.

FAQs

Can I make this without a tagine pot?

I regularly use a heavy-bottomed pot or Dutch oven with great results.

Is this tagine spicy?

I find it warmly spiced rather than hot, but I adjust heat easily with chili flakes.

Can I add other vegetables?

I add cauliflower, green beans, or squash depending on the season.

Do I need to peel the eggplant?

I usually leave the skin on, but I peel it if I want a softer texture.

Can I make this ahead of time?

I often make it a day ahead because the flavor improves overnight.

What should I serve with vegetable tagine?

I like serving it with couscous, flatbread, or crusty bread.

Can I freeze this dish?

I freeze it in portions for up to 2 months and thaw overnight in the fridge.

Is this recipe vegan?

I make it vegan as written since it contains no animal products.

How do I adjust the seasoning?

I taste near the end and add salt, pepper, or spices gradually.

Can I double the recipe?

I double it easily for gatherings and simmer slightly longer if needed.

Conclusion

I keep this Moroccan vegetable tagine in my regular rotation because it’s comforting, flavorful, and deeply satisfying. I love how it brings warmth to the table and works just as well for weeknights as it does for sharing with others. This is the kind of dish that feels nourishing for both body and soul.