Spectacular recipe for Moroccan style veggie tagine with chickpeas that you will definitely love. This dish is full of aroma and flavor thanks to the combination of traditional Moroccan spices and fresh herbs such as dill, parsley and mint that give it an exceptional touch.

WHAT IS A MOROCCAN TAGINE?

Like the famous Spanish casserole “Paella”, Tagine is another dish named after its pot. The tagine is basically a deep clay plate cover by a conic hat shaped lid on top.

There are different designs and styles you can find, however, the simpler it is the more it resembles the traditional Moroccan tagine.

Unfortunately I do not have one, but it is not necessary, as long as you cook the tagine in a pot or pan with a lid you’re fine.

Ras-el-hanout, and how to prepare it yourself for Moroccan veggie tagine

The most popular spice of Moroccan gastronomy and the Maghreb area. It is a mixture of spices that usually contains: black pepper, cumin, cardamom, nutmeg, cinnamon, paprika, ginger, and many more.

The truth is that there is no specific recipe, Ras-el-hanout actually means “head of the shop”, that is why the final result varies according to the person who makes it, either by the choice of spices or by the amounts they add of each of the them.

But those are the ones prepared by the Moroccan sellers, of course if we buy any of the commercial brands we will have consistency in the flavor we want to give to our recipes as we repeat them.

For this veggie tagine recipe I’ve used a commercial blend and reading the ingredients I found that it is prepared with 15 different spices. Just in case you dare to prepare it at home yourself, I leave the list here:

turmeric
coriander
paprika
anise
cinnamon

chili powder
orange peel
star anise
nutmeg
fennel

cardamom
ginger
fenugreek seeds
bay leaves

SIMPLE INGREDIENTS

SAFFRON:

Also known as “the red gold” of the kitchen, it’s a great way to color food in addition to providing its own characteristic aroma and flavor. And don’t worry, a few threads of saffron are more than enough.

GARLIC AND GINGER:

Two ingredients that almost kitchen has, both provide a delicious touch, especially when we incorporate them into a sauce to make the most of their flavor. I have finely sliced the garlic cloves but if you prefer you could crush it in the mortar to get even more flavor. Same with the ginger.

RAS-EL-HANOUT:

The essence of this recipe come from this spice. Ras-el-hanout makes the tagine what it is. Apart from that It also helps giving the dish a yellowish look thanks to the turmeric in it. It’s a combination of many spices that can vary depending on the seller, manufacturer or even between brands.

So the important thing is that we like the one we use to prepare our Moroccan veggie tagine and stick to it, this way we get a consistent result every time we make it.

SUN-DRIED TOMATO PASTE

It balances the flavors that the spices give it without overpowering them. A lot of people think it is Ideal to use a freshly homemade paste, however they can also be easily bought in the supermarket like I have.

VEGGIES:

The variety of flavor that this recipe has is partly thanks to the different vegetables we can incorporate into this dish. The amounts of each vegetable don’t have to be that exact, in fact, that’s why I point that out. They have to be around 2 kilograms of veggies but nothing happens if you put for example a little more zucchini and a little less of eggplant. Same way you can be creative and add or replace some vegetables if you feel like it, this recipe is just one possibility among many others.

CHICKPEAS:

Ideal for a vegetarian or vegan version of the Moroccan tagine, its flavor is in perfect harmony with the rest and it is also a rich source of protein. The ones that come in cans are already cooked and you can also add its liquid (aquafaba) as well, and give the broth a little more consistency.

DRIED APRICOTS:

Personally I think that the sweet touch that the peaches give it is unmatched, it creates a perfect balance of flavor. It is normal that they tend to soften and absorb much of the liquid.

LEMON:

It is an optional ingredient but if you are one of those people who loves to add lemon to almost everything, like me, you will love it. It’s not necessary to put many slices on it, with 2 or 3 is enough, in addition, these tend to fall apart a little as they cook, so you won’t eat a whole bite of lemon.

FRESH HERBS:

They complement the dish very well, and make each bite a different experience. You don’t necessarily have to add all 3 but if you do, you won’t regret it. On the other hand, I know that many people do not like all herbs, in that case you can replace some, for example fresh coriander instead of parsley or even omit it, if you wish.

ALMOND SLICES:

I must admit, that the day I made this Moroccan veggie tagine that you see in the photos, I forgot to toast the almonds. That’s why they look so pale on the video but the intention is to toast them. It gives the final touch with a perfect roasted flavor and at the same time crunchy. To toast them, you just have to leave them in the pan for a couple of minutes (without oil of any kind) and over medium heat, until they start to brown and smell real nice, which is exactly what we are looking for.

FAQs

Can you prepare Moroccan veggie tagine without saffron?

Of course, it is not an essential ingredient so don’t worry if you can’t incorporate it into the recipe. Skip the first step of the recipe and add the 500 ml of water later to cook the vegetables.

While it is true that saffron provides a particular aroma, tagine in general is rich in aroma and flavor so you will not notice the difference so much. Regarding the color saffron gives to this dish, the Ras-el-hanout spice already has turmeric, but if you want to be safe add an extra 1/2 teaspoon of turmeric at the beginning and that’s it.

Can I add or replace some vegetables in the Moroccan veggie tagine?

The best thing about cooking is being able to be creative and enjoying trying new things. If, for example, you are not a fan of eggplant or you love cauliflower and want to add a few extra pieces of cauliflower, I invite you to try it.

There are people who need a recipe to cook, they need to know the exact amounts and the steps to follow. On the other hand, there are those who never manage to follow a recipe, they always give it their touch and change something, so feel free to be yourself, after all, the most important thing is to enjoy the moment and a good meal.

Is it essential to have parsley, dill and mint at the same time?

No, it is not. In my opinion it is a great combination, but it is not necessary. You can use just one or two, even try something else like fresh cilantro. So use what you have in your kitchen and let me know what your experience was like, in the comment section below.

How to make couscous?

It is very simple. For this recipe I prepared the couscous in the simplest way, given that the focus is the vegetable tagine.

In a pot, boil the same amount of water that you will prepare couscous. For example, if you are going to cook a cup of couscous then bring a cup of water to a boil.

Add salt, pepper and a drizzle of oil. Let it cook for a minute covered, turn off the heat and let the liquid dry out, then remove it from the stove. Piece of cake.

HOW TO MAKE MOROCCAN VEGGIE TAGINE STEP BY STEP

PASO 1

In a container pour 500 ml of hot water, add a pinch of saffron, stir and let it rest.

PASO 2

Heat over medium heat a. large skillet (or any large pot that can be covered), add 2 tablespoons of olive oil, finely chopped garlic, ginger and spices.

Stir for one minute.

PASO 3

Add 1 tablespoon of dried tomato paste, mix well and cook for a couple of minutes.

PASO 4

Pour in the saffron water and stir.

PASO 5

Let it cook covered and at a low temperature. Wash and peel the vegetables and chop them into large cubes.

(Tomatoes can be added whole)

PASO 6

Add the vegetables to the pan little by little, and stir making the vegetables sink as much as possible.

The broth will not cover them but they will still cook well covered by the lid.

PASO 7

Cook over high heat for 45 minutes until the vegetables are tender.

PASO 8

Add the canned chickpeas with everything and liquid, the dried peaches and the lemon slices.

Add salt and pepper to taste.

PASO 9

Let cook for 10 minutes over low heat.

PASO 10

To make couscous, cook in a pot with the same amount of boiling water as couscous.

350 gr couscous are about a cup and a half to two cups. (Measuring cup)

Add 1 tsp oil and salt to taste.

PASO 11

Cover the pot, cook over medium heat for a couple of minutes and turn off.

It is ready when all the liquid has dried.

PASO 12

Serve the couscous with tajine on top, add a few sprigs of fresh herbs, the toasted almonds and two tablespoons of soy yogurt and enjoy your meal!

TIPS & VARIATIONS

No chickpeas, only veggies:

This is good if you are one of the people who doesn’t like chickpeas. In this case, I still recommend adding 200 ml of liquid (water) to the pan at the same time as the vegetables and the peaches, which will also shorten the cooking time.

Pine nuts instead of almonds:

Pine nuts are another dry fruit that when roasted tend to give off a spectacular aroma and flavor. I recommend toasting them without oil at medium temperature and for just 2 minutes so that they do not burn.

Add chickpeas and dried peaches at the same time as the veggies:

This shortens the cooking time but the peaches may fall apart a bit if used soft. It is up to everyone’s taste.

The last touch: yogurt to serve

100% recommended. It enhances all the flavors and also makes this delicious Moroccan dish even more creamy and tender for the palate.

For the vegan version of the Vegetable Tajine I recommend unsweetened soy yogurt, otherwise Greek yogurt.

If you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your Moroccan veggie tagine!