A fragrant and flavorful vegan tagine featuring tender vegetables, sweet apricots, and protein-rich chickpeas, simmered in a rich and aromatic broth infused with traditional Moroccan spices.

Cuisine: Moroccan
Servings: 4

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 onion (150 g), chopped
• 2 cloves garlic, minced
• 1 tablespoon (15 g) grated ginger
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) ground coriander
• 1/2 teaspoon (2.5 ml) turmeric powder
• 1/4 teaspoon (1.25 ml) cinnamon
• Pinch of saffron threads (optional)
• 1 (14-ounce/400 g) can diced tomatoes, undrained
• 1 cup (240 ml) vegetable broth
• 1 sweet potato (250 g), peeled and cubed
• 1 zucchini (200 g), diced
• 1 cup (150 g) chopped carrots
• 1 cup (160 g) cooked chickpeas, drained and rinsed
• 1/2 cup (70 g) dried apricots, halved
• 1/4 cup (15 g) chopped fresh parsley
• 1/4 cup (15 g) chopped fresh cilantro
• Salt and pepper to taste
• Cooked couscous, for serving

Instructions

1. Heat olive oil in a tagine or Dutch oven over medium heat. Add onion and cook until softened.
2. Add garlic, ginger, cumin, coriander, turmeric, cinnamon, and saffron (if using). Cook for 1 minute more.
3. Stir in diced tomatoes, vegetable broth, sweet potato, zucchini, carrots, chickpeas, and apricots. Bring to a simmer, then reduce heat and cover.
4. Cook for 30-40 minutes, or until vegetables are tender.
5. Stir in parsley and cilantro. Season with salt and pepper to taste.
6. Serve hot over couscous.

Suggested Drinks

Grenache Blanc: This light-bodied white wine with fruity notes and a hint of spice complements the aromatic spices and sweetness of the apricots in the tagine.

Non-Alcoholic Option

Moroccan Mint Tea: The sweetness of the mint tea complements the savory tagine, while its refreshing qualities offer a counterpoint to the rich flavors. 

Sparkling Pomegranate Juice: The tartness of the pomegranate juice cuts through the richness of the tagine, while its vibrant color and flavor complement the Moroccan theme.