Vegetable Tagine

Warm, aromatic, and bursting with vibrant colors, this Vegetable Tagine is a celebration of classic Moroccan flavors made with a medley of wholesome ingredients. Slow-simmered in a fragrant base of cinnamon, cumin, turmeric, and smoked paprika, this plant-based dish combines tender carrots, zucchini, and butternut squash with protein-packed chickpeas, sweet dried apricots, and briny green olives. Fire-roasted tomatoes and vegetable stock create a rich, hearty sauce perfect for soaking up with fluffy couscous or crusty bread. Ready in just one hour and finished with a sprinkle of fresh parsley or cilantro, this vegan tagine is a comforting and nutritious one-pot meal ideal for weeknight dinners or special gatherings.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 400 grams fire-roasted tomatoes, canned
• 300 milliliters vegetable stock
• 3 medium carrot, sliced into rounds
• 2 medium zucchini, diced
• 300 grams butternut squash, peeled and cubed
• 400 grams can of chickpeas, drained and rinsed
• 75 grams dried apricots, chopped
• 50 grams pitted green olives, sliced
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

1. Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.

Step 2

2. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Step 3

3. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

4. Mix in the ground cinnamon, cumin, turmeric, smoked paprika, and cayenne pepper (if using), and cook for another 1 minute to toast the spices.

Step 5

5. Stir in the tomato paste, cooking for 2 minutes to caramelize slightly.

Step 6

6. Add the canned fire-roasted tomatoes and vegetable stock, stirring well to combine.

Step 7

7. Add the sliced carrots, diced zucchini, and cubed butternut squash to the pot. Stir to coat the vegetables with the sauce.

Step 8

8. Cover the pot and simmer over low heat for 25-30 minutes, stirring occasionally, until the vegetables are tender.

Step 9

9. Stir in the chickpeas, chopped dried apricots, and sliced green olives. Cook for an additional 5 minutes to heat through and meld the flavors.

Step 10

10. Season with salt and black pepper to taste.

Step 11

11. Serve hot, garnished with fresh parsley or cilantro. Pair with fluffy couscous, crusty bread, or rice for a complete meal.

Nutrition Facts

Serving size	(2344.8g)

Amount per serving	% Daily Value*
Calories	1601.2

Total Fat 49.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 5464.4mg	0%
Total Carbohydrate 264.9g	0%
Dietary Fiber 56.9g	0%
Total Sugars 103.4g
Protein 50.3g	0%

Vitamin D 0IU	0%
Calcium 679.0mg	0%
Iron 22.6mg	0%
Potassium 5757.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 11.8%

Carbs: 62.1%