Are you looking for a flavorful and aromatic dish to spice up your meal routine? Look no further than the beloved Moroccan stew, Tagine! This slow-cooked masterpiece is typically made with meat, but we’re here to show you that vegetarian options can be just as rich and satisfying. In this article, we’ll take you on a culinary journey through 18 delicious and diverse vegetarian tagine recipes, each one perfectly suited for a specific season.
From the warm spices of autumn to the bright flavors of spring, these recipes will inspire you to get creative in the kitchen and explore new tastes and textures. Whether you’re a seasoned cook or just starting out, our selection of vegetarian tagines has something for everyone. So let’s dive in and discover the delightful world of plant-based tagine cooking!
Spiced Chickpea and Sweet Potato Tagine
This Moroccan-inspired stew is a flavorful and aromatic blend of spices, sweet potatoes, and chickpeas, perfect for a cozy evening meal. The combination of warm spices and tender vegetables will transport you to the souks of Marrakech.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper to taste
– 1 cup vegetable broth
– 1 tablespoon honey
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add sweet potato and chickpeas. Pour in broth and honey. Season with salt and black pepper to taste.
5. Transfer the saucepan to the preheated oven and cook for 30-40 minutes or until sweet potatoes are tender.
6. Garnish with parsley or cilantro, if desired. Serve hot over couscous or rice.
Cooking Time: 30-40 minutes
Moroccan Eggplant and Tomato Tagine
This flavorful dish combines the richness of eggplant with the sweetness of tomatoes, all wrapped up in a fragrant Moroccan spice blend. Perfect for a cozy evening meal or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup chicken or vegetable broth
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Cook eggplant until browned, about 3-4 minutes per side.
2. Remove eggplant and set aside. Reduce heat to medium. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, broth, and cooked eggplant. Simmer for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with parsley or cilantro.
Cooking Time: 30-40 minutes
Lentil and Apricot Tagine with Almonds
Discover the exotic flavors of North Africa with this hearty and aromatic tagine recipe, where tender lentils and sweet apricots are perfectly balanced by crunchy almonds.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup diced fresh apricots (or canned)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1/4 cup chopped almonds
Instructions:
1. In a large pot, combine lentils, water or broth, onion, garlic, apricots, olive oil, cumin, coriander, cinnamon, and cayenne pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
3. Stir in salt and pepper to taste.
4. Serve hot, garnished with chopped almonds.
Cooking Time: 45-50 minutes
Harissa-Spiced Carrot and Chickpea Tagine
This vibrant North African-inspired stew combines the sweetness of carrots with the warmth of harissa, a spicy chili pepper paste. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium-sized carrots, peeled and sliced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tbsp olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp harissa paste
– 1 can diced tomatoes (14 oz)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Add the sliced carrots, chickpeas, harissa paste, diced tomatoes, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cook, covered, for 25-30 minutes or until the carrots are tender.
Cooking Time: 30-35 minutes
Butternut Squash and Prune Tagine with Couscous
This North African-inspired dish is a perfect blend of sweet and savory, with the comforting warmth of spices. The combination of roasted butternut squash, prunes, and aromatic tagine spices will transport your taste buds to the souks of Marrakech.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup pitted prunes
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1 cup couscous
– Chicken or vegetable broth, as needed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, cook the onion and garlic over medium heat until softened.
4. Add the cumin, smoked paprika, and cinnamon; cook for 1 minute.
5. Stir in the roasted squash, prunes, salt, and pepper.
6. Serve with couscous cooked according to package instructions.
Cooking Time: 1 hour 15 minutes
Golden Turmeric Cauliflower Tagine
This vibrant and aromatic North African-inspired dish is a flavorful twist on traditional cauliflower recipes. The golden turmeric sauce adds a rich, creamy element that complements the tender cauliflower perfectly.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add garlic, cumin, smoked paprika, and turmeric; cook 1 minute.
4. Add cauliflower, diced tomatoes, and vegetable broth. Season with salt and pepper.
5. Bring to a simmer, then reduce heat to low and cook, covered, for 20-25 minutes or until cauliflower is tender.
6. Serve hot, garnished with parsley or cilantro.
Cooking Time: 25-30 minutes
Fragrant Spinach and Chickpea Tagine
A flavorful and aromatic North African-inspired stew that combines the richness of chickpeas with the vibrant flavor of spinach. This dish is perfect for a cozy dinner or as a satisfying lunch.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Stir in chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let tagine cook for 20-25 minutes or until the flavors have melded together.
5. Stir in spinach leaves and cook until wilted, about 2-3 minutes.
6. Serve hot over couscous or with crusty bread.
Cooking Time: 30-35 minutes
Sweet and Savory Pumpkin Tagine with Dates
This North African-inspired dish combines the warmth of pumpkin and spices with the natural sweetness of dates, creating a unique and aromatic flavor profile. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup dates, pitted
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper; cook for 1 minute.
4. Add pumpkin, dates, diced tomatoes, and chicken broth; bring to a simmer.
5. Reduce heat to low and cook, covered, for 30-40 minutes or until pumpkin is tender.
6. Season with salt and black pepper to taste.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 30-40 minutes
Zucchini and Bell Pepper Tagine with Olives
This vibrant tagine combines the sweetness of zucchini and bell peppers with the brininess of olives, all wrapped up in a richly aromatic blend of spices.
Ingredients:
– 2 medium zucchinis, sliced
– 2 medium bell peppers, sliced
– 1/4 cup pitted green olives
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Add zucchinis, bell peppers, and olives; cook, stirring occasionally, for 10-12 minutes or until vegetables are tender.
5. Stir in diced tomatoes; bring to a simmer.
6. Reduce heat to low and let tagine cook for 15-20 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Spiced Lentil and Sweet Potato Tagine
A hearty and aromatic North African-inspired stew that combines the comforting warmth of lentils and sweet potatoes with a blend of warming spices. Perfect for a cozy evening meal.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, sweet potato, lentils, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add diced tomatoes and vegetable broth. Season with salt and black pepper to taste.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender and sweet potato is cooked through.
5. Garnish with chopped parsley or cilantro and serve hot.
Cooking Time: 30-40 minutes
Tomato and Green Bean Tagine with Preserved Lemon
This North African-inspired stew is a flavorful and aromatic celebration of summer’s fresh produce, infused with the tangy zip of preserved lemon. Perfect for a warm evening meal or as a hearty lunch.
Ingredients:
– 1 lb green beans, trimmed
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons preserved lemon, chopped
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add garlic and cook until fragrant, 1 minute.
3. Add cumin, smoked paprika (if using), salt, and pepper; stir to combine.
4. Add green beans and cook until tender, about 5 minutes.
5. Add tomatoes, preserved lemon, and a pinch of salt; simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with parsley or cilantro before serving.
Cooking Time: 20-25 minutes
Root Vegetable Tagine with Herbed Couscous
Root Vegetable Tagine with Herbed Couscous Recipe
Discover the rich flavors of North Africa with this hearty root vegetable tagine, served atop a fragrant and fluffy herbed couscous.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat oil over medium-high. Add carrots, sweet potato, and parsnip; cook until browned, about 10 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
4. Stir in diced tomatoes; bring to a simmer.
5. Transfer to preheated oven and bake for 30-40 minutes or until root vegetables are tender.
6. Meanwhile, prepare couscous according to package instructions using water or broth. Fluff with fork and stir in parsley and cilantro.
7. Serve tagine over herbed couscous.
Cooking Time: 45-50 minutes
Quinoa and Chickpea Tagine with Raisins
Experience the warm, aromatic flavors of North Africa with this hearty quinoa and chickpea tagine, sweetened with plump raisins.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup golden raisins
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, cooked quinoa, parsley, raisins, salt, and pepper.
5. Simmer the tagine for 10-15 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Artichoke and Pea Tagine with Fresh Herbs
This vibrant North African-inspired dish combines tender artichokes, sweet peas, and aromatic fresh herbs in a richly flavored tagine. Perfect for a springtime dinner party or a cozy evening meal.
Ingredients:
– 2 large artichokes
– 1 cup fresh peas (or frozen)
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, cilantro, and mint leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the artichoke stems to fit a large Dutch oven or tagine pot.
3. Sauté the onion and garlic in olive oil until softened. Add cumin, paprika, salt, and pepper; cook for 1 minute.
4. Add the artichokes, peas, and enough water to cover the ingredients. Bring to a boil, then transfer to the preheated oven.
5. Braise for 30-40 minutes or until the artichokes are tender. Garnish with fresh herbs and serve over couscous or rice.
Cooking Time: 30-40 minutes
Roasted Eggplant and Chickpea Tagine with Harissa
A flavorful and aromatic North African-inspired stew that combines the richness of roasted eggplant with the warmth of harissa, all wrapped up in a comforting chickpea tagine.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 1/4 cup harissa paste
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, vegetable broth, harissa paste, salt, and black pepper.
5. Simmer tagine for 20-25 minutes or until flavors have melded together.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Pear and Almond Tagine with Cinnamon
This sweet and savory tagine is a perfect blend of textures and flavors, featuring tender pears, crunchy almonds, and warm cinnamon. Serve it over couscous or crusty bread for a comforting meal.
Ingredients:
– 2 ripe pears (Bartlett or Anjou), peeled and cut into wedges
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– Salt to taste
– 1 cup chicken or vegetable broth
Instructions:
1. Heat the oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cinnamon, and ginger; cook for 1 minute.
4. Add the pears, almonds, and broth. Season with salt to taste.
5. Bring to a simmer, then reduce heat to low and cook, covered, for 20-25 minutes or until the pears are tender.
6. Serve warm over couscous or crusty bread.
Cooking Time: 20-25 minutes
Golden Beet and Carrot Tagine with Tahini
This vibrant Moroccan-inspired stew is a flavorful and nutritious twist on traditional tagines, featuring sweet golden beets and carrots. The addition of creamy tahini adds depth and richness to this hearty dish.
Ingredients:
– 2 large golden beets, peeled and cubed
– 4 large carrots, peeled and sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 1 cup vegetable broth
– 1/4 cup tahini
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, smoked paprika, cinnamon, salt, and pepper; cook for 1 minute.
5. Add the beets and carrots; cook for 2-3 minutes or until slightly tender.
6. Pour in the vegetable broth; bring to a simmer.
7. Cover the pot and transfer it to the preheated oven. Bake for 30-40 minutes, or until the vegetables are tender.
8. Stir in the tahini; season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: approximately 45-50 minutes
Mushroom and Lentil Tagine with Coriander
This hearty North African-inspired dish combines the earthy flavors of mushrooms and lentils with the warm, aromatic spice of coriander. Perfect for a comforting weeknight dinner.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 2 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, mushrooms, coriander, cumin, salt, and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 10 minutes.
3. Add lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed. Garnish with parsley, if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your mealtime with these 18 flavorful vegetarian tagine recipes, perfect for every season. From sweet and savory pumpkin with dates to hearty lentil and apricot with almonds, each dish showcases the rich flavors and aromas of North African cuisine. Discover how to make delicious tagines with vegetables like eggplant, cauliflower, and carrots, as well as legumes, grains, and fruits. Whether you’re a seasoned cook or just looking for inspiration, these recipes are sure to become new favorites in your kitchen.