Moroccan vegetable tagine is a vegetarian comfort dish that you will fall for. This Moroccan vegetable tagine includes garbanzo beans, spices, and figs. It’s an easy recipe, perfect for weeknights with leftovers for lunch.
A tagine literally is named after the vessel in which it is cooked. The top of a tagine resembles a party hat, wide at the base and narrowing to a slender tip. This top allows steam to circulate in the dish, which softens tougher cuts of meat and makes for fork tender veggies.
Get in Your Veggies
Inspired by Moroccan vegetable tagine, this cozy stew starts with veggies—carrot, sweet potato, onion. They simmer with tomatoes and spices that infuse into each morsel. Feel free to substitute the sweet potatoes for Russet potatoes.
Subtle Sweetness with Figs
Orchard Choice and Sun-Maid California Dried premium figs are the addition to the tagine that add just a little sweetness. When it comes to Moroccan vegetable tagine and tagines with meat, figs, dates, and apricots are a familiar ingredient, sometimes even paired with honey for an extra boost of sweetness. No honey is necessary here and that also means this tagine is vegan. The California Mission Dried Figs really make this dish.
Spicing Things Up
Harissa is a Northern African blend of chile and spices that typically is sold as powdered or as a paste. You can easily make the paste from the powder by whisking in a bit of oil and water. The recipe below uses the powdered spice blend.
Typically a tagine is served alongside couscous. If you avoid gluten, a simple swap here would be to substitute in brown rice or quinoa would add a bit of protein to the dish too.
Garnish with a chiffonade of herbs and seeds to add a final pop of texture. Veer off-course from a typical tagine and go the way of the grain bowl, spooning on plant-based yogurt and pomegranate seeds. The dish is best served hot and keeps well for several days in a sealed container.
Moroccan Vegetable Tagine
- 3 tablespoons olive oil
- 1 large yellow onion peeled and chopped
- 5 cloves garlic peeled and chopped
- 1 large carrot peeled and chopped
- 1 large sweet potato peeled and cubed
- A dash of sea salt
- 1 teaspoon Harissa spice blend
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 2 cups low-sodium vegetable broth or broth of your choice
- 1 1/2 cups canned whole peeled tomatoes
- 1 cup Orchard Choice or Sun-Maid California Figs chopped
- 1 can chickpeas drained (15-ounce )
- Juice of ½ lemon
- Handful fresh parsley leaves
- Cooked quinoa
- Pumpkin Seeds
- Plant-based yogurt
- Pomegranate Seeds
- Sea Salt
- Fresh Parsley
- In a large pot or Dutch oven, heat olive oil over medium for 1-2 minutes. Add onions, increase heat to medium, and saute for 5 minutes, stirring regularly.
- Add garlic and the rest of the chopped veggies. Season with salt and spices. Toss to combine. Cook for 5 to 7 minutes on medium-high heat, stirring regularly.
- Add broth, tomatoes, and California Figs and season with a dash of sea salt.
- Keep the heat on medium-high and cook for 10 minutes. Reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender. Stir in chickpeas and cook another 5 minutes on low heat. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
- Transfer to serving bowls with a large scoop of quinoa and top with the suggested items from pumpkin seeds to fresh parsley according to your liking. Get creative and have fun!