Moroccan Vegetable Tagine

Serving Size: 10

Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

Recipe by: Jen Stone

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55

Recipe Serving Size10

Cooking Tools Required

Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Ingredients

1/2 cup extra virgin olive oil
4 onion medium, peeled and chopped
16 clove garlic peeled and chopped
4 carrot large, peeled and chopped
4 russet potato large, peeled and cubed
2 sweet potato large, peeled and cubed
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned and peeled. quartered
1 cup dried apricot dried and chopped
4 cup vegetable broth
4 cup canned chickpeas cooked
2 lemon juiced
1 bunch Italian parsley

Instructions

In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Reheating Instructions

Serve with your favorite bread, cous cous or rice. Enjoy!

Nutrition