Middle Eastern & North African · Lunch · Dinner
Moroccan Vegetable Tagine
طاجين الخضر (Tajine bil khodra)
A fragrant pot of chickpeas, sweet potato, carrots and courgette gently simmered in a tomato sauce warmed with cumin, cinnamon and ginger, with sweet bites of apricot. Light, filling and rich in plant protein and fibre.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 68% · Fat 20% · Protein 12%
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Ingredients
For 4 servings- 1 tbsp14 golive oil
- 1 large150 gonion, diced
- 3 cloves9 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspground cinnamon
- 1 tsppaprika
- 1/2 tspground turmeric
- 2 medium120 gcarrots, cut into chunks
- 1 medium200 gsweet potato, peeled and cubed
- 1 can (400 g)canned diced tomatoes
- 1 1/2 cups360 gwater
- 1 medium200 gcourgette (zucchini), cut into chunks
- 1 medium120 gred bell pepper, cut into strips
- 1 can (240 g drained)canned chickpeas, drained and rinsed
- 6 pieces45 gdried apricots, halved
- 3/4 tsp5 gsalt
- 1/4 tspblack pepper
- 1 tbsp15 glemon juice
- 1/4 cupfresh coriander (cilantro), chopped
- 2 tbsp18 gflaked almonds, toasted (optional)
Steps
- 1
Heat the olive oil in a tagine or heavy pot over medium heat.
- 2
Add the onion and cook for 6 minutes, stirring, until soft and golden.
- 3
Stir in the garlic and ginger and cook for 1 minute.
- 4
Add the cumin, coriander, cinnamon, paprika and turmeric and stir for 30 seconds until fragrant.
- 5
Add the carrots and sweet potato and stir to coat them in the spices.
- 6
Pour in the tomatoes and water, then add the salt and black pepper.
- 7
Bring to a boil, cover, lower the heat and simmer for 20 minutes.
- 8
Add the courgette, red pepper, chickpeas and apricots.
- 9
Cover and simmer for 12 more minutes, until all the vegetables are tender.
- 10
Uncover and simmer for 5 minutes to thicken the sauce slightly.
- 11
Stir in the lemon juice and taste for seasoning.
- 12
Scatter with fresh coriander and toasted almonds, if using, and serve.
Swaps, storage and make-ahead
Swaps
- Swap the sweet potato for butternut squash cubes, which cook in about the same time.
- Use dried dates or golden raisins instead of dried apricots for a different sweet note.
- Leave out the flaked almonds or use toasted pumpkin seeds to make the dish nut-free.
- Replace the courgette with green beans or aubergine chunks if that is what you have on hand.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot. Add the fresh coriander and almonds just before serving rather than storing them on the tagine.
Make ahead
Chop the onion, carrots, sweet potato, courgette and pepper up to a day ahead and keep them covered in the fridge. You can also cook the whole tagine a day in advance, as the flavours deepen overnight, then reheat gently and add the lemon, herbs and almonds fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SulphitesTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (474 g) | Per 100 g | |
|---|---|---|
| Calories | 256 kcal | 54 kcal |
| Protein | 8.3 g | 1.8 g |
| Carbohydrates | 46.7 g | 9.9 g |
| of which sugars | 18.8 g | 4 g |
| Fiber | 11.4 g | 2.4 g |
| Fat | 6 g | 1.3 g |
| of which saturated | 0.8 g | 0.2 g |
| Sodium | 741 mg | 156 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
