Soups & Stews Vegetarian

Hearty Vegetable Tagine

A warming North African vegetable stew packed with butternut squash, chickpeas, and aromatic spices. Perfect comfort food for cold evenings, served with fluffy couscous.

4.6 (11 reviews)
By Ricky Robinson Updated November 28, 2023

A tagine is a North African dish named after the pot it's traditionally cooked in. The pot has a conical lid that helps to retain moisture and flavour, creating tender and succulent results. This hearty vegetable version is perfect for colder darker nights, when you want something substantial without the meat.

The beauty of a tagine is that all those vegetables and spices slowly simmer together until the flavours are deep and warming.

It's packed with nutritious ingredients like butternut squash, carrots, parsnips, potatoes, and chickpeas, which are slowly simmered in a flavourful broth of cumin, chilli flakes, and garlic. The preserved lemons and apricots add a sweet-sour depth that makes this dish feel special rather than just another vegetable stew.

Hearty Vegetable Tagine recipe image
Hearty Vegetable Tagine

What's good about this recipe is how forgiving it is. You can use whatever root vegetables you have to hand, and the long simmer time means everything breaks down into a thick, comforting sauce. The warming spices fill the kitchen with that proper North African aroma whilst it cooks.

The dish is perfect for sharing with friends and family, and it's a good way to get a decent amount of vegetables into everyone. I always serve this with a generous helping of couscous, which is ideal for soaking up all those rich, spiced juices. You could also use bulgur wheat or even crusty bread if that's what you prefer. The fresh coriander scattered on top adds a bright, herby finish that cuts through the richness nicely.

Hearty Vegetable Tagine

Butternut squash Chickpeas Tomatoes
Total Time 1 hr 20 min
Servings 6 servings
Calories 280 cal
Protein 8g

Ingredients

Equipment Needed

  • Knife
  • Wooden Spoon
  • Chopping Board
  • Tagine or Large Saucepan

Instructions

  1. 1
    Heat the oil in a tagine or large saucepan with lid, add the onion and cook until soft (around 5-10 minutes). Add the spices, and garlic and cook for a few minutes.
  2. 2
    Stir in the tomato puree and cook for a few minutes then add the vegetables, chickpeas and potatoes, then stir everything together.
  3. 3
    Add in the honey, tomatoes and stock. Give everything a good stir and bring to the boil.
  4. 4
    Turn the heat down and add the apricot and preserved lemon. Pop on a lid then simmer for 35-45 minutes, or until the vegetables are tender. Adding a little more water if needed.
  5. 5
    Check the vegetables are cooked, season and leave to sit for 15 minutes. Ladle into bowls & sprinkle over coriander. Serve with couscous.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Store in an airtight container in the refrigerator for up to 3 days. This tagine tastes even better the next day as the flavours develop. Reheat gently on the hob.

Plate it up

Serving Suggestions

Serve with fluffy couscous, bulgur wheat, or crusty bread to soak up the flavourful sauce. Sprinkle with fresh coriander and a squeeze of lemon.

Rate & Review

4.6 • 11 reviews

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