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moroccan vegetable tagine
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Moroccan Vegetable Tagine

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 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 971kcal
Author Dora Stone


Spice Mix

  • 1 tbsp. Cumin seeds
  • 1 tbsp. Fennel Seeds
  • ¼ tsp. Crushed red pepper flakes
  • ½ tbsp. Salt kosher
  • ½ tbsp. Black Pepper ground


  • 2 cups Chickpeas, canned, drained
  • 1 can (14 oz.) Tomatoes diced, canned
  • 4 cups Vegetable broth
  • 1 Orange zest removed in wide strips
  • 1 Lemon zest removed in wide strips
  • 1 Bay leaf dried
  • 5 tbsp Olive oil
  • 1 Red onion sliced
  • 2 Fennel bulb sliced thick
  • tsp. Saffron
  • 4 Carrots large, cut into ½ in. chunks
  • 2 Garlic cloves, thinly sliced
  • 1 tbsp. Thyme fresh, chopped
  • 1 lb. Yukon gold or fingerling potatoes halved
  • 1 head Cauliflower cut into florets
  • 1 head Broccoli cut into florets, blanched
  • 2 Zucchini cut into ½ in. rounds
  • 1 cup Corn kernels fresh or frozen
  • 1 cup Green beans blanched


  • 2 cups Green olives
  • 1 cup Almonds toasted, roughly chopped
  • ¼ cup Cilantro fresh, chopped
  • ¼ cup Mint fresh, chopped
  • ½ cup Harissa sauce
  • 1 cup Greek yogurt (Optional)


  • 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.


Serve with whole wheat or plain couscous or rice


Calories: 971kcal | Carbohydrates: 112g | Protein: 35g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 3717mg | Potassium: 3342mg | Fiber: 34g | Sugar: 28g | Vitamin A: 13279IU | Vitamin C: 310mg | Calcium: 595mg | Iron: 15mg