Moroccan Tagine

One-Pot Moroccan Tagine

One-pot recipes are an absolute must have for busy week nights. Too much to do and not enough time? Don’t want to spend all evening doing a mountain of dishes? This One-Pot Moroccan Tagine is for you! (Don’t forget to watch for my upcoming cookbook featuring even more mouth-watering one-pot meals for busy nights!)

Tagine is an interesting word. It refers to both the North African stew and the earthenware pot in which it is traditionally cooked. Flavorful and aromatic, tagines often include some kind of protein and vegetable, plus dried fruits, nuts and spices for an eclectic mix of flavors. This One-Pot Moroccan Tagine features chickpeas, apricots and green olives. Don’t let this combo scare you; the flavors meld together and create something really wonderful! Traditionally served over couscous, this is great served over rice or quinoa instead, so if you have a grain already made this dinner becomes even easier.

Moroccan Stew


 

One-Pot Moroccan Tagine

Ingredients:

  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 large bell pepper, any color, seeded and chopped
  • 1/2 medium winter squash, peeled and chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 1/2 cup dried apricots, soaked and finely chopped
  • 1/4 cup pitted green olives, sliced
  • zest of 1 lemon
  • 1 (15-ounce) can chickpeas
  • 4 Tbs fresh cilantro, chopped, plus extra for garnish

Warm the olive oil over medium heat in a large saucepan. Add the onion and carrot and sauté until softened, about 5 minutes. Add the bell pepper, squash, jalapeño, garlic, ginger, spices, tomatoes and broth. Season to taste with salt and pepper. Reduce heat to low and simmer 20 minutes.

Add the apricots, olives, lemon zest and chickpeas and cook until the mixture is hot and the flavors are blended, about 5 more minutes. Stir in the cilantro and serve hot over couscous, rice or quinoa. Garnish with additional cilantro if desired.


One-Pot Moroccan Tagine


Moroccan Vegetable Tagine


 

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One-Pot Moroccan Tagine
 
A flavorful and aromatic Moroccan-inspired stew that's made in one dish for easy prep and cleanup.
Author:
Serves: 4
Ingredients
  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 large bell pepper, any color, seeded and chopped
  • ½ medium winter squash, peeled and chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • ½ cup dried apricots, soaked and finely chopped
  • ¼ cup pitted green olives, sliced
  • zest of 1 lemon
  • 1 (15-ounce) can chickpeas
  • 4 Tbs fresh cilantro, chopped, plus extra for garnish
Instructions
  1. Warm the olive oil over medium heat in a large saucepan. Add the onion and carrot and sauté until softened, about 5 minutes. Add the bell pepper, squash, jalapeño, garlic, ginger, spices, tomatoes and broth. Season to taste with salt and pepper. Reduce heat to low and simmer 20 minutes.
  2. Add the apricots, olives, lemon zest and chickpeas and cook until the mixture is hot and the flavors are blended, about 5 more minutes. Stir in the cilantro and serve hot over couscous, rice or quinoa. Garnish with additional cilantro if desired.

Adapted from One Dish Vegan


 

Still Hungry? Check out these recipes!

 CURRIED VEGAN SAUSAGES

Curried Vegan Sausages with Apricots and Almonds

BEET MELT

Vegan Melt Sandwich

CURRIED SPLIT PEA STEW

Curried Split Pea Stew with Swiss Chard

 

 

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