Moroccan Vegetarian Tagine Recipe

A Tagine (also spelled Tajine) is a famous Moroccan dish that is traditionally made with chicken or lamb. The Moroccan vegetarian Tagine version is just as flavorful and hearty and can be made vegan by omitting meat and using only vegetables.

To make this tasty meal you will need a Tagine pot. The pot used in Morocco is often made of clay. If you don’t have a clay-made Tagine pot, don’t worry you can still make this tagine recipe using a Dutch oven or any other heavy-bottomed pot with a tight-fitting lid.

As for the vegetables you can use, whatever you have on hand or whatever is in season. This Moroccan vegetarian Tagine recipe calls for onions, potatoes, carrots, zucchinis, and peas but feels free to mix it up and use your favorite vegetables.

Now let’s jump to the recipe!

• Preparation: 20 minutes
• Cooking: 30 minutes
• Servings: 4

• 1 onion, cut into long strips
• 2 medium-sized potatoes, peeled and cut into 4 pieces
• 3 carrots, peeled, sliced into circles or big-sized sticks (Tip: I cut mine into sicks and I also remove the inside. It can have a bitter taste)
• 2 zucchinis, cut into big-sized sticks (Tip: remove the inside as well. Similar to carrots zucchini can have a bitter taste)

• 1/2 cup of peas (fresh or frozen)
• 2 tablespoons olive oil
• 1/2 teaspoon ground ginger
• 2 tablespoons of chopped coriander

• 1/2 teaspoon of turmeric
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne or black pepper
• 1/4 teaspoon salt or to taste
• water as needed

1. We start by placing the tagine pot or whichever pot you are using on medium heat on the stove.
2. Add the olive oil, onions, garlic paste, and all the spices. Let it cook for about 4 to 5 minutes stirring occasionally.
3. Once the onions are slightly softened, add the rest of the vegetables: potatoes, carrots, zucchini, peas, and chopped coriander (in this order).
4. Put the stove on low and cover the pot with a tight lid. Let it cook for about 20 minutes or until all the vegetables are cooked through.
5. The vegetables will release their water so you might not need to add any. If the tagine looks dry, add a little bit of water (about 1/4 cup).
6. When the vegetables are well cooked, remove the Tagine from the heat and let it sit for 5 to 10 minutes before serving.
7. Serve with some bread on the side and enjoy!

Serving Tip: I like to season my vegetable tagine with some homemade preserved lemons and green olives. You may also drizzle some olive oil on top when serving.

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Fatima was born and raised along the foothills of the Atlas mountains in central Morocco, in the heartland of the indigenous Amazigh peoples. She’s an avid reader and Moroccan tea drinker, no surprise. She is an engineer by profession but nowadays spends most of her time traveling and writing about Morocco.