📝 About This Recipe
Transport your senses to the bustling souks of Marrakesh with this vibrant, slow-simmered vegetable tagine. This classic North African stew marries the earthy sweetness of root vegetables with a complex blend of Ras el Hanout spices and the bright acidity of preserved lemons. It is a celebratory vegetarian masterpiece that balances savory, sweet, and spicy notes in every tender bite.
🥗 Ingredients
The Spice Base
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Ras el Hanout spice blend (store-bought or homemade)
- 1/2 teaspoon Ground cinnamon
The Hearty Vegetables
- 2 medium Sweet potato (peeled and cut into 1-inch cubes)
- 3 large Carrots (peeled and sliced into thick rounds)
- 2 cups Butternut squash (cubed into 1-inch pieces)
- 2 medium Zucchini (cut into thick half-moons)
- 1 can (15 oz) Chickpeas (drained and rinsed)
The Braising Liquid & Aromatics
- 2.5 cups Vegetable broth (low sodium)
- 1 can (14.5 oz) Diced tomatoes (with juices)
- 1/2 cup Dried apricots (halved)
- 1/2 Preserved lemon (rind only, finely chopped)
- 1 tablespoon Honey (to balance acidity)
Finishing Touches
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Toasted flaked almonds (for crunch)
- 1 teaspoon Harissa paste (optional, for serving)
👨🍳 Instructions
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1
Heat the olive oil in a large, heavy-bottomed tagine or a deep Dutch oven over medium heat.
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2
Add the diced onion and cook for 6-8 minutes until soft and translucent, but not browned.
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3
Stir in the minced garlic and grated ginger, sautéing for 1 minute until highly fragrant.
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4
Add the Ras el Hanout and cinnamon. Stir constantly for 30 seconds to 'toast' the spices, unlocking their essential oils.
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5
Toss in the sweet potatoes, carrots, and butternut squash. Stir well to ensure every vegetable is coated in the spice oil.
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6
Pour in the vegetable broth, diced tomatoes (with juice), and the honey. Stir to combine.
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7
Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid.
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8
Simmer for 20 minutes. The vegetables should begin to soften but still hold their shape.
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9
Add the zucchini, chickpeas, dried apricots, and the chopped preserved lemon rind. The zucchini is added later to prevent it from becoming mushy.
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10
Cover again and simmer for another 15-20 minutes until all vegetables are fork-tender and the sauce has thickened slightly.
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11
Taste the sauce. Season with salt and black pepper as needed (be careful with salt, as preserved lemons are quite salty).
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12
Remove from heat and let the tagine rest for 5 minutes to allow the flavors to meld together.
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13
Garnish generously with fresh cilantro and toasted flaked almonds before serving.
💡 Chef's Tips
If you don't have a traditional clay tagine, a heavy Dutch oven works perfectly as it retains heat evenly. Don't skip the preserved lemon; it provides a unique salty-tart depth that regular lemon juice cannot replicate. For the best texture, cut your vegetables into uniform sizes so they cook at the same rate. If the sauce is too thin at the end, simmer uncovered for the last 5-10 minutes to reduce it to a glaze-like consistency. This dish tastes even better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve over a bed of fluffy, buttery couscous or quinoa to soak up the aromatic sauce. Accompany with a side of warm pita bread or crusty sourdough for dipping. Add a dollop of Greek yogurt or labneh on top to provide a cool contrast to the warm spices. Pair with a crisp, chilled Moroccan mint tea or a dry Rosé wine. Offer a small bowl of Harissa on the side for those who want an extra kick of heat.