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.
- 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
- 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.
- Next add all the vegetables and mix, letting cook for another 2 minutes just to lightly sautee the veggies.
- Add the can of chopped tomatoes, tomato paste, vegetable stock and pomegranate molasses mixing everything together and letting it come to a slight boil.
- Reduce the heat to low, cover and let simmer for 20-25 minutes until the veggies are tender.
- Serve on it’s own or over some couscous or quinoa
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.
- Serving Size: 1/4 recipe
- Calories: 185
- Sugar: 8g
- Fat: 5g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 6.5g
Keywords: how to make a vegetarian tagine, Moroccan tagine with vegetables