Moroccan-Inspired Vegan Tagine from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti
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By Claire Swift & Sarah Biagetti _ Healthy Twists

This Moroccan-Inspired Vegan Tagine recipe is an exclusive from The Plant-Based Family Cookbook: 60 Easy & Nutritious Vegan Meals Kids Will Love! by Claire Swift and Sarah Biagetti. Click here to find out where you can order the book.

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Moroccan-Inspired Vegan Tagine from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti

Moroccan-Inspired Vegan Tagine from The Plant-Based Family Cookbook

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Tagine is Morocco’s best-known dish. Our vegan tagine is filled with chunky vegetables that absorb the essence of all the beautiful spices that are at the heart of this dish. This veggie version is particularly popular with the children—thanks to the dried apricots and the sweet potato, creating a warming sweetness to each mouthful. The dish on its own is stunning, but we feel the perfect accompaniment is to serve it with fresh mint leaves, pomegranate seeds and quinoa, topped with toasted flaked almonds.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Author: Claire Swift and Sarah Biagetti | Healthy Twists
Servings: 4 servings


  • 1 tbsp 15 ml extra-virgin olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground smoked paprika
  • ½ tsp ground turmeric
  • 2 tbsp 32 g tomato puree
  • 1 heaped tsp harissa paste
  • 1 medium 300 g sweet potato, cut into 1-inch (2-cm) cubes
  • 1 red bell pepper chopped into bite-size pieces
  • 1 yellow bell pepper chopped into bite-size pieces
  • 1 zucchini sliced into small chunks
  • 2 14-oz [400-g] cans chopped tomatoes
  • 1 14-oz [400-g] can chickpeas, drained
  • 4 oz 100 g dried apricots, roughly chopped
  • 1 vegetable stock cube
  • 1 ½ cups 300 ml boiling water
  • Juice of ½ lemon
  • Pinch salt
  • Freshly ground black pepper
  • Cooked quinoa
  • Toasted flaked almonds
  • Handful fresh mint or parsley
  • Pomegranate seeds


  • Heat the olive oil in a large deep saucepan over medium heat.
  • Add the onion and cook for 5 minutes until it starts to soften, stirring regularly.
  • Now add the garlic, cumin, cinnamon, smoked paprika, turmeric, tomato puree and harissa paste and cook with the onion for a couple of minutes, until you can smell the aroma of the spices. Then add the chopped sweet potato, bell peppers and zucchini and stir. Next tip in the canned tomatoes, chickpeas and chopped apricots. Crumble over the stock cube, pour in the boiling water and season to taste with lemon juice, salt and pepper. Stir.
  • Bring to a boil, cover the pan with a lid and reduce the heat to low. Simmer and cook for 25 to 30 minutes, until the vegetables are tender, stirring occasionally.
  • While the tagine is cooking, cook the quinoa according to th package instructions. Roughly chop the herbs and toast the flaked almonds in a dry skillet for 3 to 4 minutes, until just golden; keep them moving around so they don’t burn.
  • Serve the tagine with quinoa, toasted almond flakes, fresh mint and parsley and a sprinkle of pomegranate seeds.
  • Once the tagine is fully cooled, portion into airtight containers and store in the fridge for up to 2 days or freeze. Defrost thoroughly before reheating.


Find more recipes by Claire & Sarah at @healthy_twists.
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Moroccan-Inspired Vegan Tagine from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti

Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing, Co. 2021. Photo credit: Claire Swift.

Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti Book Cover

Click here to order your copy.

About the Authors

Claire Swift and Sarah Biagetti are friends, mothers and recipe developers dedicated to helping families incorporate healthier, plant-based meals into their diets. Their work has been featured in Champneys, Coconut Bowls, Equinox Organic Kombucha and feedfeed. Claire and Sarah live in the UK.

About the Book

Planning meals can be hard when picky eaters, dietary restrictions, and healthy options have to be considered. In The Plant-Based Family Cookbook: 60 Easy & Nutritious Vegan Meals Kids Will Love! (December 21, 2021, $21.99, Page Street Publishing, Co.), Claire and Sarah have created incredibly flavorful and nourishing options that will help the whole family make healthier choices and enjoy every meal together.

Each recipe is as nutritious as it is indulgent: readers will be won over by scrumptious breakfasts, as well as tempting snacks, decadent desserts, and delightful weeknight meals. Parents will find plenty of enticing lunchbox options for the little ones like Crispy Tofu Nuggets with Sweet Potato Fries or Satay Dippers. The adults can entertain friends with restaurant-inspired meals and tantalizing appetizers like Filled Crispy Pancakes and Eggplant Bao Buns; and when the weekends finally roll around, families can gather around mouth-watering brunches and comforting desserts like Apple Waffles or Lemon Cheesecake with Blueberry Compote.

What’s more, Claire and Sarah feature recipes that can be made ahead in batches and frozen, so that they’re ready to eat whenever it suits everyone’s busy schedule―no more sacrificing tasty, healthy options during hectic weekdays!

Whether someone is looking to balance out their kids’ diets or help the whole family transition to full-veganism, The Plant-Based Family Cookbook is jam-packed with tasty options that’ll win over everyone at mealtime.

If you loved this Moroccan-Inspired Vegan Tagine, you might also like other exclusive recipes from The Plant-Based Family Cookbook!


Or click here for more Moroccan-inspired vegan recipes!

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