Moroccan Tagine (Vegan)
Serves: 6
  • 4 Tbsp extra virgin olive oil
  • 1 large sweet onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 2 yukon gold potatoes, unpeeled,rinsed, diced
  • 1 sweet potato, rinsed, peeled and diced
  • ½ cup large green olives (pitted, and cut in half)
  • 2 large cans (1 lbs 13oz each) chickpeas, rinsed and drained
  • juice of 1 lemon
  • 3-4 cups water (see instructions)
  • 3 or 4 sprigs fresh thyme
  • 2 tsp turmemic
  • 2 tsp cumin
  • 1 tsp cinnamon
  • ¾ tsp coarse sea salt
  • fresh cilantro (optional)
  1. Heat 3 Tbsp of the olive oil (keep remaining 1 Tbsp for later) in a large shallow skillet and sauté the sliced onions for a few minutes.
  2. Add the fresh grated ginger and garlic and stir.
  3. Add the turmeric, cumin, cinnamon and stir.
  4. Add the potatoes and salt and gently stir to coat the potatoes with the spices and olive oil.
  5. Add olives, lemon juice, fresh thyme and 3 cups of the water (keep remaining water for later, if needed).
  6. Cook, uncovered for 15 minutes, until the potatoes are just tender but not cooked through and add the chickpeas and remaining water.
  7. Turn down the heat and simmer for an additional 25 minutes, until the potatoes are tender and the juices have thickened, stirring occasionally.
  8. Drizzle with remaining tablespoon of extra virgin Olive oil, just before serving and garnish with fresh cilantro, fresh sprigs of thyme and lemon slices.
Recipe by Cuisinicity at