Moroccan Vegetable Tagine with Chickpeas and Preserved Lemon
Local name: طاجين الخضر
In short: Carrots, potatoes, zucchini and chickpeas braised in a saffron-tinged tomato sauce with olives and preserved lemon. Vegan and easy. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Vegetable tagine is the meat-free staple of Moroccan home kitchens, cooked often in summer when the markets are full. Seasonal vegetables are layered over onions and cooked slowly in a little oil and water, so they soften without losing their shape. Saffron, ginger, cumin and paprika flavor the sauce, and olives and preserved lemon add salt and brightness at the end. Serve with bread or couscous.
Instructions
- Heat the oil in a wide heavy pot over medium heat. Cook the onions for 6 minutes until soft, then add the garlic, ginger, turmeric, cumin, paprika and saffron and stir for 1 minute.
- Add the grated tomatoes, salt and water and simmer for 5 minutes.
- Add the carrots and potatoes in an even layer. Cover and cook over medium-low heat for 15 minutes.
- Add the pumpkin and chickpeas, then lay the zucchini on top. Cover and cook for another 15 to 20 minutes, until all the vegetables are tender and the sauce has thickened slightly.
- Add the olives and preserved lemon strips and scatter the herbs on top. Simmer uncovered for 5 minutes, then serve.
Tips
- Use whatever vegetables are in season, such as turnips, green beans, cauliflower or peas. Add the firm ones first and the soft ones later.
- For a thicker sauce, mash a few pieces of potato into it at the end, or simmer uncovered for 5 more minutes.
Questions and answers
Can I make vegetable tagine without a tagine pot?
Yes. A wide pot with a tight-fitting lid works the same way. Keep the heat low and stir as little as possible so the vegetables stay whole.
What do you serve with vegetable tagine?
Couscous, flatbread or plain rice. A spoon of harissa on the side adds heat, and a handful of toasted almonds on top adds crunch.
Can I make vegetable tagine ahead of time?
Yes. It keeps for 4 days in the fridge, and the flavor deepens. Reheat gently with a splash of water, or freeze for up to 2 months.
How long does it take to make Moroccan Vegetable Tagine with Chickpeas and Preserved Lemon?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Moroccan Vegetable Tagine with Chickpeas and Preserved Lemon?
About 330 kcal per serving, with 8 g of protein, 49 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 49 g |
| Fat | 11 g |
| Fiber | 11 g |
| Sugar | 17 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
