Vegetarian Moroccan Tagine

12 Jul

This delicious dish is a perfect balance of sweet and savory.  It is a variation on traditional Moroccan Tagine, which typically contains lamb and is more savory than sweet.  This recipe is vegetarian, light and full of flavor.   It’s best served over a bed of fluffy cous cous and with plain greek yogurt and apricot pepper sauce on the side.  The long list of ingredients might make the recipe look daunting.. but it’s much easier than it looks, just throw everything together – the combination is to die for!  —Alex


  • 6 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 2 tsp ground cumin seed
  • 1 whole cinnamon stick
  • 1/2 tsp cardimum, ground
  • 1 tsp tumeric, ground
  • 1 tbsp grated fresh ginger
  • 3 medium garlic cloves, chopped
  • 1 can chickpeas
  • 2 cups vegetable broth
  • 1 medium head cauliflower, cut into medium pieces
  • 4-5 medium carrots, cut into rounds
  • 2 medium sweet potatoes, cubed
  • 1 fresh lemon
  • 1/2 cup diced dried figs
  • 3/4 cup golden raisins
  • 1/3 cup diced dried apricots
  • 2 boxes plain cous cous (about 2-3 cups dry)
  • 1 cup pine nuts

on the side:

  • plain greek yogurt (or vegan yogurt)
  • hot apricot pepper sauce (can be purchased at the store, or make your own with apricot jam, red chili pepper, and a little apple cider vinegar to taste).


  1. Heat the olive oil in a large cast iron or other non-stick pan (at least 14″, preferably larger).  Add the onions and saute until slightly carmelized, then add all the spices and saute until aromatic (a couple minutes).
  2. Add the chickpeas, carrots and cauliflower, some of the vegetable broth, and continue to saute/simmer, stirring often.
  3. Meanwhile, steam the cubed sweet potato (either in a steamer, or microwave) until fully cooked. Remove and set aside.
  4. When the vegetables are nearing tenderness, squeeze the lemon juice in, add the dried fruit and add the sweet potatoes, continue stirring and don’t be afraid to gently mash up the sweet potatoes while you stir – it will give it a little more bind at the end.
  5. Continue stirring until everything is evenly cooked and spiced. Adjust spices to taste if necessary.
  6. For the cous cous, cook as directed (make sure to add about 1 tsp olive oil to the water first) and don’t forget to add 1 cup of pine nuts!
  7. Fluff the cous cous with a fork, put the tagine in a serving bowl (unless you’re doing individual plates, then place the tagine over a bed of cous cous), don’t forget the yogurt and apricot pepper sauce on the side… ENJOY!

serves about 8



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