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.

Vegetable Tagine

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

Course Main Course

Cuisine Middle Eastern

Keyword diabetes friendly, vegan, vegetarian

Prep Time 15

Cook Time 30

Total Time 45

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.