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 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.
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.
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.
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!
Moroccan Vegetable Tagine Recipe
- 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
- 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.