Vegan Tagine Recipe
A fragrant Moroccan-inspired vegan tagine filled with chickpeas, tender vegetables, warming spices, and sweet dried apricots. Comforting, vibrant, and perfect for cozy dinners.
Course Main Course, Stew
Cuisine Moroccan, Vegetarian
Keyword chickpea tagine, dairy-free Moroccan recipe, Moroccan vegan stew, Plant-based comfort food, Vegan tagine
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Servings 4
2 tablespoons olive oil 1 onion finely chopped 3 cloves garlic minced 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper optional 1 can 14 oz / 400 g chickpeas, drained and rinsed 2 carrots sliced 1 zucchini sliced 1 red bell pepper chopped 1 can 14 oz / 400 g diced tomatoes 1 cup 240 ml vegetable broth 1/2 cup 75 g dried apricots, chopped Salt to taste Black pepper to taste Fresh cilantro for garnish
Heat the olive oil in a large pot or tagine over medium heat. Add the chopped onion and garlic and sauté for 4–5 minutes, until softened.
Stir in the cumin, cinnamon, turmeric, ginger, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
Add the chickpeas, carrots, zucchini, and red bell pepper. Stir to coat the vegetables in the spice mixture.
Pour in the diced tomatoes and vegetable broth. Add the chopped dried apricots. Season with salt and black pepper.
Cover and simmer on low heat for 30–40 minutes, until the vegetables are tender and the flavors have melded.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro.
Serve with couscous, quinoa, or warm flatbread.
Add toasted almonds or pistachios for crunch.
This dish tastes even better the next day.