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Moroccan vegetable tagine

 15 ratings

Prep Time:15 mins

Cooking Time:90 mins

Serves:4 Adults

Moroccan vegetable tagine

Try our delicious Moroccan vegetable tagine which is packed with a range of important vitamins and minerals!

About this recipe

Adapted from 101 Square Meals


  • 1 large sweet potato, peeled and cut into chunks
  • 2 courgettes, cut into circles
  • 2 carrots, diagonally sliced
  • 1 red pepper, cut into long slices
  • 1 yellow pepper, cut into long slices
  • 1 small red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 small chunk of ginger, peeled and finely chopped
  • 20ml of vegetable oil
  • 2 teaspoons of ground coriander
  • 1 teaspoons of ground cumin
  • 400g tin of chopped tomatoes
  • 1 tablespoon of harissa paste (if you don't have this, ¼ teaspoon of chilli powder will do)
  • 100g of ready-to-eat dried apricots, halved
  • 400g tin of chickpeas rinsed and drained
  • 1 low-salt vegetable stock cube dissovled in 300ml of boiling water


  1. Heat the oil in a large casserole pot over a medium heat.
  2. Gently fry the onion, garlic and ginger for 5-6 minutes until they start to soften.
  3. Add the ground coriander and cumin and fry for a few minutes.
  4. Add the harissa paste (or chilli powder), stir and fry for another few minutes.
  5. Add the sweet potato and carrots, turn the heat down and cook, stirring regularly for 5-10 minutes.
  6. Add the tomatoes, courgettes, peppers, chickpeas and stock. Then season to taste.
  7. Bring up to a simmer and add the apricots.
  8. Put the lid on the pot and simmer on a low heat for 50 minutes or until the vegetables are tender.

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Measuring jug(for liquids)
  • Vegetable peeler
  • Wooden spoon

Serving suggestions

Serve with warm couscous or rice

"This recipe is suitable for vegetarians"

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