Moroccan Vegetable Tagine
A spicy Moroccan style vegetable tagine, perfect for feeding a crowd this vegetarian stew is packed with veggies, chickpeas and sweet potatoes.
- 2 tbsp mild olive oil
- 1 large yellow onion (250g) peeled then sliced
- 2 medium sweet potatoes (3 cups) (525g) peeled and cut into chunks
- 4 cloves of garlic sliced
- 1 medium eggplant / aubergine (265g) cut into chunks
- 2 medium zucchini / courgette (1kg) cut into medium chunks
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1 tbsp harissa paste
- 2 cups canned diced tomatoes (1 x 400g can of chopped tomatoes)
- 1/2 cup dried ready to eat apricots (100g) cut in half lengthways
- 2 1/2 cups vegetable stock (500ml)
- 1 1/2 cups cooked chickpeas (1 x 400g can)
- 1/2 tbsp honey
- 1 dried bay leaf
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 tbsp finely chopped flat leaf parsley
- Nutritional information is approximate and does not include couscous.
- You do not need a clay tagine to make this, I don't have one and made in this is a dutch oven/casserole dish with a tight-fitting lid.
- If you wish to make this recipe vegan, you should use a vegan stock and omit the honey. You could use agave nectar or maple syrup if you wish.
- Any leftovers can be stored in the fridge and reheated the next day on the hob or in the microwave. For freezing instructions please see the post.
- This recipe is on the spicy side, if you plan on serving this to young children then you can reduce the heat by reducing the amount of harissa you use. Half a level tablespoon should do the trick.
- Also please be aware that children under 12 months of age should avoid honey altogether.
Calories: 386kcal | Carbohydrates: 63.1g | Protein: 15.3g | Fat: 8.8g | Saturated Fat: 1.3g | Sodium: 353mg | Potassium: 1452mg | Fiber: 14.8g | Sugar: 22.7g | Calcium: 1160mg | Iron: 0.9mg