This vibrant Moroccan Vegetable Tagine is packed with colourful vegetables, warming spices, and gentle sweetness that make every bite feel comforting and satisfying. It's a wonderful reminder that simple pantry ingredients can create rich, global flavours—and it's naturally hearty enough to please everyone around the table.
Moroccan Vegetable Tagine
Servings: 4
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 zucchini, chopped
1 red bell pepper, chopped
1 can (540 mL) chickpeas, drained and rinsed
1 can (398 mL) diced tomatoes
1 cup vegetable broth
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon turmeric
Salt and pepper
Fresh parsley
Serve with:
Couscous or quinoa
Method
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Heat olive oil in a large pot over medium heat.
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Cook the onion and garlic until softened.
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Add the carrots, zucchini, and bell pepper. Cook for about 5 minutes.
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Stir in the cumin, paprika, cinnamon, and turmeric. Cook for 1 minute until fragrant.
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Add the tomatoes, broth, and chickpeas.
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Bring to a gentle simmer and cook for 20–25 minutes until the vegetables are tender.
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Season with salt and pepper.
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Serve over couscous or quinoa and garnish with parsley.
Notes:
Make It Your Own: Add sweet potato, eggplant, dried apricots, or raisins.
Protein Boost: Stir in cooked lentils.
Leftovers: Even better the next day as the spices continue to develop.
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