This Spiced Vegetable Tagine is a Moroccan-inspired dish that is loaded with a mix of stewed vegetables in a tangy tomato-based sauce. It’s a healthy and delicious dish that can be enjoyed served over some couscous or quinoa.

two bowls of vegetable tagine with two small bowls of almonds and cilantro on the side

What is Vegetable Tagine

This Vegetable Tagine is a Moroccan-inspired dish that is made of a variety of stewed vegetables. A tagine dish is named after the traditional ceramic pot that it is cooked in.

Since many of us don’t have this type of pot at home, this recipe can be made in an enamel cast iron pot, (like a Le Creuset or Staub pot) a regular pot or even a slow cooker.

Ingredients you’ll need for this recipe

  • Vegetable oil: To sautee the spices
  • Cumin: you can use cumin powder or seed
  • Ground coriander: also powder or seed
  • Smoked Paprika: if you can’t find smoked, regular is fine.
  • Cinnamon: powder or a cinnamon stick 
  • Salt: to season
  • Onion: a regular large onion
  • Garlic cloves: plenty of garlic!
  • Carrots: large carrots are best
  • Red pepper: any colour pepper you like will work
  • Cauliflower florets: one of my favourite veggies to use in a tagine
  • Zucchini: you could also use eggplant
  • Chickpeas: about 1 1/2 cups cooked chickpeas
  • Chopped canned tomatoes: or crushed tomatoes
  • Tomato paste: for flavour
  • Vegetable stock: to help everything cook into a stew
  • Pomegranate molasses: for a sweet and tangy flavour

Recipe substitutions

One thing I love about this recipe is that it’s VERY adaptable to substitutions. You can pretty much use any veggies you love (that would be good cooked) to create a Spiced Vegetable Tagine.

Here are some suggestions of ingredients that could work well in this recipe:

  • Potato or sweet potato
  • Eggplant
  • Butternut squash
  • Turnips
  • Cherry tomatoes
  • Green beans
  • Dried fruits (apricots and prunes)

How to make a tagine

To make this Spiced Vegetable Tagine you’ll start by cooking the spices, onions and garlic together in a pot.

onions and spices in a blue pot

Next simply add in all the veggies and mix everything together. Letting them sautee slightly.

mixed vegetables in a blue pot

Add in the canned tomatoes, broth and pomegranate molasses and mix everything together. Then just cover it up and let it cook down. It’s that simple!

A blue pot filled with vegetable tagine

Tips for making this recipe perfectly

  • Since the vegetables, your using can vary slightly in size, make sure to taste the Tagine as it cooks and season as needed. You can always add some more salt, spices, or pomegranate molasses at the end if needed.
  • I recommend using a low-sodium vegetable stock so you can control how salty the tagine turns out.
  • You can substitute any vegetables you love in this recipe that would be tasty cooked. (See under “recipe substitutions above for some suggestions)
  • If you can’t find pomegranate molasses, you can substitute a bit of lemon juice and honey.

More vegetable recipes to try

A bowl filled with vegetable tagine topped with almonds and cilantro

If you tried this Spiced Vegetable Tagine or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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two bowls of vegetable tagine with two small bowls of almonds and cilantro on the side

Spiced Vegetable Tagine

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Moroccan
  • Diet: Vegetarian
Print Recipe

Description

This Spiced Vegetable Tagine is a Moroccan-inspired dish that is loaded with a mix of stewed vegetables in a tangy tomato-based sauce. It’s a healthy and delicious dish that can be enjoyed served over some couscous or quinoa.

Ingredients

Scale
  • 1 tbsp vegetable oil
  • 2 tsp cumin
  • 1 tsp ground coriander 
  • 1 tsp paprika 
  • 1/2 tsp cinnamon 
  • 1/2 tsp salt 
  • 1 large onion, roughly chopped
  • 5 garlic cloves, chopped
  • 2 large carrots, peeled and sliced
  • 1 red pepper, sliced
  • 2 cups cauliflower florets 
  • 1 medium zucchini, sliced  
  • 1 15 oz can of chickpeas, drained 
  • 14oz can chopped tomatoes 
  • 2 tbsp tomato paste
  • 1/2 cup vegetable stock 
  • 1 tbsp pomegranate molasses 

Instructions

  1. Heat the vegetable oil in a large pot on medium-high heat, then add all the spices, salt, onion and garlic to the pot letting cook for 2 minutes. 
  2. Next add all the vegetables and mix, letting cook for another 2 minutes just to lightly sautee the veggies. 
  3. Add the can of chopped tomatoes, tomato paste, vegetable stock and pomegranate molasses mixing everything together and letting it come to a slight boil.
  4. Reduce the heat to low, cover and let simmer for 20-25 minutes until the veggies are tender. 
  5. Serve on it’s own or over some couscous or quinoa

Notes

Since the vegetables, your using can vary slightly in size, make sure to taste the Tagine as it cooks and season as needed. You can always add some more salt, spices, or pomegranate molasses at the end if needed.

I recommend using a low-sodium vegetable stock so you can control how salty the tagine turns out.

You can substitute any vegetables you love in this recipe that would be tasty cooked. (See under “recipe substitutions above for some suggestions)

If you can’t find pomegranate molasses, you can substitute a bit of lemon juice and honey.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 185
  • Sugar: 8g
  • Fat: 5g
  • Carbohydrates: 31g
  • Fiber: 7g
  • Protein: 6.5g