Moroccan-Inspired Vegan Tagine from The Plant-Based Family Cookbook
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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Servings: 4 servings
Ingredients
- 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
- TO SERVE
- Cooked quinoa
- Toasted flaked almonds
- Handful fresh mint or parsley
- Pomegranate seeds
Instructions
- 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.
Notes
Find more recipes by Claire & Sarah at @healthy_twists.
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