Vegetable tagine

This recipe for vegetable tagine stays true to the traditional Moroccan flavors while being gentle on the stomach and avoiding acidic ingredients. Vegetable Tagine is a North African stew traditionally cooked in a conical clay pot. This version is packed with non-acidic vegetables and aromatic spices, making it flavorful yet suitable for those sensitive to acidity. The slow-cooked spices bring warmth to the dish, without overpowering heat.

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Vegetable Tagine

A hearty and aromatic Moroccan stew made with a variety of vegetables, slow-cooked with spices.

Prep15 minutes mins

Cook30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Middle Eastern

Keyword: diabetes friendly, vegan, vegetarian

Servings: 4

Calories: 270kcal

Ingredients

• 1 tbsp garlic-infused oil
• 1 medium onion chopped (optional; replace with spring onions for low FODMAP)
• 2 medium carrots cut into rounds
• 1 zucchini chopped
• 1 small sweet potato peeled and cubed
• 1 cup butternut squash peeled and cubed
• 1 can 400g chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• ½ tsp smoked paprika
• ¼ tsp ground ginger
• 2 cups low-sodium vegetable broth
• ¼ cup dried apricots chopped (optional; replace with olives if avoiding apricots)
• 2 tbsp fresh parsley chopped (replaces coriander)
• Salt and pepper to taste
• 1 tbsp olive oil
• Cooked couscous or quinoa for serving
• Toasted almonds optional for garnish

Instructions

• Heat the garlic-infused oil in a large pot or tagine over medium heat.
• Add the onion (or spring onions) and sauté for 2-3 minutes until softened.
• Stir in the carrots, zucchini, sweet potato, and butternut squash. Cook for 5-7 minutes, stirring occasionally.
• Add the ground cumin, turmeric, cinnamon, smoked paprika, and ginger. Stir to coat the vegetables in the spices.
• Pour in the vegetable broth and bring the mixture to a simmer.
• Stir in the chickpeas and apricots (or olives if using), and season with salt and pepper to taste.
• Cover the pot and reduce the heat to low. Let it simmer for 25-30 minutes, or until the vegetables are tender.
• Stir in the chopped parsley and drizzle with olive oil before serving.
• Serve over cooked couscous or quinoa, garnishing with toasted almonds if desired.

Notes

Nutrition: Carbohydrates: 40g; Protein: 10g; Fat: 7g; Saturated fat: 1g; Fiber: 10g; Sodium: 350mg