Moroccan Vegetable Tagine

Easy vegan Vegetables

A slow-cooked Tagine is one of Morocco’s most famous dishes, often made with lamb, chicken, or fish and vegetables. Here is a recipe that only uses vegetables, but the flavour is just as good. The secret is to keep the vegetables chunky, plus the vegetables can be your choice.

,NSL Moroccan Vegetable Tagine

Serves 4


  • 400g tin of chickpeas, rinsed and drained
  • 1 red onion chopped
  • 2 garlic cloves, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 2 tbsp olive oil
  • 1 preserved lemon quartered
  • 1 red pepper, seeded and diced
  • 1 aubergine, diced
  • 1 courgette, diced
  • 4 tomatoes, diced
  • 250ml vegetable stock or water
  • 1 tbsp harrisa paste
  • 4 apricots diced
  • salt and pepper to taste
  • fresh parsley to finish


  • Fry the onion and garlic in olive oil for 5 minutes or until soft.
  • Add the spices and fry for a minute to cook through.
  • Add all the vegetables and the preserved lemon, and cook for 10 minutes, coating the vegetables in the spices.
  • Add the stock, harrisa paste, chickpeas and apricots to the pan.
  • Season to taste.
  • Bring to boil, pop a lid on and simmer for 25-30 minutes or until the vegetables are cooked.
  • Garnish with parsley and serve with rice and toasted almond flakes.


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