Best 3 Vegetable Tagine Recipe Just For You!

Vegetable Tagine is a vegan Moroccan stew stacked with powerful warm flavors. Make this with any veg you have – simply don’t hold back on the flavors!!

This is one of those secret jewels that will satisfy pretty much everybody. It’s without meat, sans gluten, low-carb, low-calorie, very filling, AND delicious. it’s even vegetarian. Whoopee vegetarians!

Tagine Of Forgotten Vegetables With Christmas Spices, Chestnuts And Agave Syrup

Tagine Of Forgotten Vegetables With Christmas Spices, Chestnuts And Agave Syrup
  • 4 people
  • 45 min preparation time
  • 50 min cooking time


For the vegetables

  • 2 yellow onions
  • 4 carrots
  • 3 parsnips
  • 5 medium Jerusalem artichokes
  • 3 rutabagas or turnips
  • For the quinoa
  • 250 g red quinoa
  • 1 l water
  • 1 tsp of coarse salt

For the tagine

  • 30 ml of olive oil
  • 200 g cooked chestnuts
  • 350 g cooked chickpeas
  • 1 tsp of turmeric
  • 1 teaspoon of cumin
  • 1 tsp cinnamon
  • 1 pinch of coriander
  • 1 tsp of garlic powder
  • 3 tablespoons of agave syrup
  • salt and pepper
  • 1 vegetable stock cube
  • 75 cl of water

For the decoration

  • 4 sprigs of coriander


Preparation of the vegetables

  1. Peel and wash vegetables.
  2. Cut onions into medium-sized pieces and carrots in half lengthwise before cutting into thirds widthwise. Do the same with parsnips and Jerusalem artichokes.
  3. Cut the rutabagas in half and then into quarters.

Preparing and cooking quinoa

  1. Wash the quinoa several times to remove its bitterness.
  2. Boil the water with the coarse salt. When the water boils, add the quinoa and mix. Let the quinoa cook for about 15 minutes. If it is still crunchy, let it cook for another 3 to 4 minutes.
  3. Drain the quinoa and cool it immediately under cold water. Set aside in a container. You can heat it up for a few minutes in a saucepan over low heat with a little water and cover before serving.

Cooking the tagine

  1. In an ovenproof casserole, brown the onions in olive oil. After 4 to 5 minutes of cooking, add the other vegetables, the chestnuts and the drained chickpeas.
  2. Add spices, garlic, agave syrup, salt and pepper and mix.
  3. Crumble the vegetable broth and add it to the pot with the water. Bring to a boil and cook covered for 40 minutes.
  4. Check that the vegetables are cooked by poking them with a sharp knife. If the knife goes in easily, the vegetables are cooked.
  5. Check and adjust seasoning if necessary.


  • Place 3 to 4 tablespoons of quinoa in a soup plate.
  • Make a well in the center and fill it with the vegetables from the tagine.
  • Arrange three coriander leaves on top of the vegetables.


Photo credit: 16:9 clue
  • 2 persons
  • 15 min preparation time
  • 40 min cooking time


  • 2 potatoes
  • 2 carrots
  • 2 zucchini
  • 70 g peas (fresh or frozen)
  • 80 g spinach (fresh or frozen)
  • 150 g chickpeas (cooked weight)
  • 1 onion
  • 1 clove of garlic
  • 3 tablespoons of olive oil
  • 1 tsp of paprika
  • 1 tsp of coriander
  • 1 tsp of turmeric
  • Salt
  • Pepper
  • 700 ml of water

Equipment: A traditional “tagine” dish. Alternatively, you can use a pot or a wok.


Heat the oil in the tagine (or in a pot). Peel the garlic and onion, chop and pour into the tagine.

Add spices (paprika, coriander, and turmeric), salt, and pepper. Stir to combine. Fry for a few minutes until the onion is tender. If necessary, add a little water.

Peel and wash carrots and potatoes. Wash zucchini. Cut all vegetables into sticks. Hull peas. Wash spinach leaves (if using fresh spinach).

Put the carrots, potatoes, zucchini, peas, and spinach leaves in the pot and mixes with the spices.

Add 700 ml of water and bring to a boil with a lid. The water should cover the vegetables for proper cooking.

When the water boils, remove the lid and lower the heat. Simmer for 20 minutes.

Add the chickpeas (already cooked), stir, and cook for another 15 minutes.

Serve with a little fresh parsley on a bed of semolina.

Author’s suggestion:

Use whatever vegetables you have on hand depending on the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preferences by also using nutmeg, ginger, cumin, cinnamon, cloves, saffron, red pepper, etc.


  • 4 persons
  • 15 min preparation time
  • 40 min cooking time


  • 4 carrots
  • 2 turnips
  • 2 potatoes of a firm variety
  • 2 onions
  • 1 clove of garlic
  • 2 handfuls of dried apricots
  • 2 handfuls of raisins
  • 3 handfuls of almonds
  • 200 g cooked chickpeas
  • 2 tablespoons of chermoula (if you don’t have any, don’t panic, replace with ⅓ of paprika, ⅓ of cumin powder and ⅓ of coriander powder)
  • 4 tablespoons olive oil
  • 200g (or more!) medium-grain couscous semolina
  • Salt and pepper to taste

Optional: chili or harissa


Prepare the vegetables: peel and dice the turnips and potatoes, peel and slice the carrots. Set aside.

Mince the onion.

Heat a tagine dish (or thick-bottomed casserole) over low heat. Brown the onion in 2 tablespoons of olive oil.

Stir regularly.

Sprout and mince the garlic. Add to the onions when they are translucent, along with the chermoula.

Roast for a minute or two, then add the vegetables, chickpeas, water (enough to cover the vegetables), salt, pepper, and chili. Cover.

Let cook at a very low simmer for 20 minutes. Add almonds and dried fruits (you can cut apricots in 4).

Leave to cook for 10 minutes.

Meanwhile, prepare the semolina: boil 500 ml of water.

In a bowl, pour the semolina. Add 2 tablespoons of olive oil and salt.

Ladle some of the cooking juice from the vegetables to flavor the semolina (leave a little for the dish). Pour over the semolina.

Complete with the water that you have boiled until it reaches just above the semolina.

Mix with a fork and let swell.

Just before serving, drain the semolina by hand. Put it in the microwave for 3 minutes.

Ready to serve!

Tip from the author:

You can easily prepare the tagine the day before. You may need to add a little water before reheating if the vegetables have “drunk” the cooking water. I prefer to make the semolina at the last minute.

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