Vegetable Tagine with Apricots

Immerse yourself in the vibrant flavors of North Africa with this Vegetable Tagine with Apricots—a comforting, one-pot vegetarian dish that’s as nourishing as it is flavorful. Featuring a medley of tender carrots, zucchini, and sweet potatoes simmered with protein-packed chickpeas, sweet dried apricots, and aromatic spices like cumin, cinnamon, and turmeric, this tagine delivers a perfect balance of sweet and savory. A splash of harissa paste adds a hint of heat (if desired), while fresh cilantro provides a burst of freshness at the end. This hearty tagine is simmered to perfection in a rich tomato and vegetable stock base, making it ideal for cozy dinners. Serve it over fluffy couscous, rice, or with warm flatbread for a meal that’s wholesome and satisfying. Plus, it’s vegan-friendly and ready in just over an hour, making it a delicious and convenient choice for weeknight cooking or entertaining guests.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 medium zucchini, sliced
• 1 medium sweet potato, peeled and cubed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup dried apricots, halved
• 1 can (14 ounces) canned diced tomatoes
• 2 cups vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon harissa paste (optional, for heat)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and cook for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced carrots, zucchini, and cubed sweet potato. Sauté for 5 minutes to slightly soften the vegetables.

Step 5

Stir in the cumin, cinnamon, turmeric, paprika, and harissa paste (if using). Cook for 1-2 minutes to toast the spices.

Step 6

Add the canned diced tomatoes, vegetable stock, chickpeas, and dried apricots. Season with salt and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-35 minutes, or until the vegetables are tender.

Step 8

Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.

Step 9

Serve the tagine hot, garnished with fresh cilantro. Pair with couscous, rice, or flatbread for a complete meal.

Nutrition Facts

Serving size	(2292.4g)

Amount per serving	% Daily Value*
Calories	2013.1

Total Fat 58.7g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 7.5g
Cholesterol 7.9mg	0%
Sodium 6161.6mg	0%
Total Carbohydrate 330.0g	0%
Dietary Fiber 74.2g	0%
Total Sugars 144.9g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 707.6mg	0%
Iron 27.1mg	0%
Potassium 6580.6mg	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: 25.0%

Protein: 12.5%

Carbs: 62.5%