This recipe for Moroccan Vegetable Tagine is one of the best plant-based recipes we have tried yet. The flavors are intense and perfectly balanced.
Course Main Course
Cuisine Moroccan
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 4servings
Calories 971kcal
Author Dora Stone
Ingredients
Spice Mix
1tbsp.Cuminseeds
1tbsp.FennelSeeds
¼tsp.Crushed red pepper flakes
½tbsp.Saltkosher
½tbsp.Black Pepperground
Tagine
2cupsChickpeas,canned, drained
1can (14 oz.)Tomatoesdiced, canned
4cupsVegetable broth
1Orangezest removed in wide strips
1Lemonzest removed in wide strips
1Bay leafdried
5tbspOlive oil
1Red onionsliced
2Fennel bulbsliced thick
⅛tsp.Saffron
4Carrotslarge, cut into ½ in. chunks
2Garliccloves, thinly sliced
1tbsp.Thymefresh, chopped
1lb.Yukon gold or fingerling potatoeshalved
1headCauliflowercut into florets
1headBroccolicut into florets, blanched
2Zucchinicut into ½ in. rounds
1cupCorn kernelsfresh or frozen
1cupGreen beansblanched
Garnish
2cupsGreen olives
1cupAlmondstoasted, roughly chopped
¼cupCilantrofresh, chopped
¼cupMintfresh, chopped
½cupHarissa sauce
1cupGreek yogurt(Optional)
Instructions
Preheat oven to 400F.
Combine vegetable broth, chickpeas, lemon and orange zests, can of tomatoes, and bay leaf in a large pot. Set aside.
Combine spice mix in a small sauté pan set over medium heat and toast. Remove spices from pan and set aside. Once cool, grind in spice grinder.
In a large bowl, combine red onion, fennel, 2 tbsp. of oil, half the spice mixture, saffron, and toss. Place on a sheet pan lined with parchment paper and roast in oven for 20 min. Remove from oven and place in the pot with the chickpeas.
In the same bowl, combine potatoes, thyme, 1 tbsp. of olive oil and second half of the spice mixture. Place on a sheet pan with parchment paper and roast in oven for 35 min. Add to pot with chickpeas.
In the same bowl, combine carrots, garlic cloves, and 1 tbsp. of olive oil. Place on a sheet pan with parchment paper. Place cut zucchini and cauliflower separately in the same sheet pan as the carrots, drizzle with 1 tbsp. of olive oil and season with salt and pepper. Roast in oven for 30 min. Add to pot with chickpeas.
Add blanched broccoli, blanched green beans, and corn to the pot. Season with salt and pepper.
Bring ingredients in the pot to a boil. Reduce heat to medium-low and simmer for 15 min. or until vegetables are cooked through.
Serve in bowls with couscous and garnish with almonds, harissa, yogurt, olives, mint, and cilantro.