Easy Moroccan Vegetable Tagine

This Easy Moroccan Vegetable Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!

This Easy Moroccan Vegetable Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!

Moroccan Tagine of Vegetables!

This Easy Moroccan Vegetable Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!

This is kind of a fake-y tagine because it isn’t actually made with a tagine pot.

Look, stop judging me, okay? I have one… somewhere. I just can’t find it or maybe I donated it because I never use it.

Anyway, seeing as most people probably don’t own one either, I think it’s suitable to share this recipe which utilizes a plain old Dutch oven.

This one-pot vegetable tagine recipe is SUPER easy to make.

This Easy Moroccan Vegetable Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!

It requires a bit of prep work, but maybe you can enlist some help from your significant other or house guests.

Anybody that can manage to peel a potato will do.

You start by sautéing some vegetables and eggplant (also called aubergine) in oil — and yes, before I get questions in the comments, leave the skin on! It will soften up as it cooks. Trust me, you’ll love it.

This Easy Moroccan Vegetable Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!

Next, chuck in some peeled potatoes, diced tomatoes, dried apricots and broth. Let it all get cozy and cook it until the potatoes are nearly falling apart.

To thicken things up a bit, you’ll mash half a can of chickpeas up with a fork before adding them into the pot. The rest of the chickpeas are allowed to remain whole.

Looking for tagine recipe? This Easy Moroccan Vegetarian Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!

Serve this Moroccan vegetarian tagine over a bed of prepared couscous, then top with toasted almonds and chopped fresh coriander.

Make sure you don’t forget the lemon wedges for squeezing on the lemon juice! They add *just* the right punch of flavor. I forgot to put them in the pictures, but trust me the lemon flavor is there.

Here’s the Recipe!

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Moroccan Tagine of Vegetables

Moroccan Vegetable Tagine Recipe

This Easy Moroccan Vegetable Tagine recipe simmers eggplant, potato, chickpeas, and dried apricots in a Moroccan-spiced sauce. A one pot vegan meal that will please everyone!
4.5 from 2 votes
Pin Rate
Course: Main Dish
Cuisine: Moroccan
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 5 minutes
Total Time: 1 hour 25 minutes
Servings: 6 to 8 servings
Calories: 228kcal
Author: Linda
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Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 cup sliced yellow onion
  • 1 small jalapeno - seeded, stemmed, and minced (optional)
  • 2 cloves garlic - peeled and minced
  • 1 medium eggplant - cut into bite-sized pieces (skin-on)
  • 4 teaspoons ras el hanout spice mix
  • 2 russet potatoes - peeled and cut into 1-inch cubes
  • 3 medium tomatoes - roughly chopped
  • 12 dried apricots - halved
  • ¾ teaspoon kosher salt
  • 1 14-ounce can chickpeas
  • 2 teaspoons honey
  • ½ cup sliced almonds
  • ¼ cup chopped cilantro leaves
  • 1 lemon - sliced into wedges
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Instructions

  • Heat the olive oil in in a 6-quart or larger lidded pot over medium heat. Add the onion and jalapeno (if using); sauté for 5 to 7 minutes, until the onion begins to soften. Add the garlic, eggplant, and ras el hanout; toss well to coat.
  • Turn the heat up to high and add 3 cups of water along with the potatoes, tomatoes, apricots, and salt. Bring the mixture to a boil, then turn the heat down to medium-low, cover the pot, and simmer for 25 minutes. Uncover the pot and continue cooking for another 20 to 25 minutes, until the potatoes are fork-tender.
  • Meanwhile, place half of the chickpeas in a small bowl and mash with a fork. Toast the almonds in a small pan over medium heat until lightly browned and fragrant. Prepare couscous if desired.
  • Once the potatoes are tender, stir in the chickpeas (both whole and mashed) and the honey. Taste and add more salt as desired. Serve over couscous topped with toasted almonds, chopped cilantro, and lemon wedges for squeezing.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 211mg | Fiber: 7g | Sugar: 11g

A delightful (and vegan!) tagine of eggplant, potato, chickpeas, and apricot.

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. Your trip sounds FABULOUS! I can’t wait to see some pics! And I’m with you, dutch oven will do! YAYE I’m so happy for your trip! I’m too afraid of a flight longer than 2 hours but I sure would like to live vicariously through you. And I can’t wait to hear what amazing food you find in all those places too!