This easy, comforting Moroccan vegetable tagine recipe is perfect as a quick weeknight or weekend lunch or dinner entree. The dish is incredibly versatile and goes great paired with quinoa or
couscous and can be topped with a whole range of herbs, seeds, and dried fruits—the California Mission Dried Figs really make this dish. My personal favorite way to enjoy this vegetable tagine is with plant-based yogurt pomegranate seeds, parsley, and pumpkin seeds on top. You can easily substitute the sweet potatoes for Russet potatoes for a delicious meal. The dish is best served hot and keeps well for several days in a sealed container.
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.
Moroccan Vegetable Tagine
Ingredients
- 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 Blue Ribbon Orchard Choice or Sun-Maid California Figs chopped
- 1 can chickpeas drained (15-ounce )
- Juice of ½ lemon
- Handful fresh parsley leaves
To serve:
- Cooked quinoa
- Pumpkin Seeds
- Plant-based yogurt
- Pomegranate Seeds
- Sea Salt
- Fresh Parsley
Instructions
- 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!
