A tagine is a Moroccan covered earthenware pot traditionally used to simmer stews slowly over coals. Of course, I have bypassed the coals, and, even the eartherware pot, but I kept the wonderful flavors and spices of Morocco just the same–cumin, ginger, cinnamon, turmeric, lemon, garlic, green olives.…YUM! This delightful vegan dish is a one-pot hearty meal filled with chickpeas and sweet & gold potatoes and its wonderful aroma will just fill your kitchen!
I made it for you in my own kitchen–watch here!
Moroccan Tagine (Vegan)
Author: Catherine Katz
Serves: 6
Ingredients
- 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)
Instructions
- 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.
- Add the fresh grated ginger and garlic and stir.
- Add the turmeric, cumin, cinnamon and stir.
- Add the potatoes and salt and gently stir to coat the potatoes with the spices and olive oil.
- Add olives, lemon juice, fresh thyme and 3 cups of the water (keep remaining water for later, if needed).
- Cook, uncovered for 15 minutes, until the potatoes are just tender but not cooked through and add the chickpeas and remaining water.
- Turn down the heat and simmer for an additional 25 minutes, until the potatoes are tender and the juices have thickened, stirring occasionally.
- Drizzle with remaining tablespoon of extra virgin Olive oil, just before serving and garnish with fresh cilantro, fresh sprigs of thyme and lemon slices.
Dear Catherine,
I finally got around to make it. As always delicious 😋. My girls were first cautious, then took second and third helpings. One did not eat the sweet the other not the golden Yukon potatoes – so they traded potato cubes.
All the best
Sibylle
cuties, as always, your children just take after you with your beautiful attitude and embrace for life. Sybille, I love your comments always!! 🙂
Dear Catherine, inspired by one of your other recipes, I threw in a cubed eggplant and a handful of raisins- yum! Golden Yukon potatoes were changed out for one purple and one pink, fleshed potato (old European varieties). That way both my girls ate them 😜
Sweet Sibylle, it’s always so lovely to see your name appear in my comments! Your additions sound so yummy I am going to do just that too, in honor of you and your beautiful girls! 🙂
Hi I’d love to try this recipe. How would I make it in a tagine?
Thank you!
Hi Yolaine, lucky you using a real tagine! You would cook it the same exact way but with a heat diffuser underneath the tagine. I found a great article that might help you: https://www.thespruceeats.com/how-to-use-a-moroccan-tagine-2394754
This looks so good! I really want to make it, and some of your other dishes, but I have an allergy to cumin. What can I use as a substitute for cumin?
Penny, I think maybe ground coriander could work. it’s a lovely flavorful spice that has that Moroccan flair as well, so a good one to try! 🙂 Please let me know how it goes, ok?!
Love this dish. Easy, inexpensive and so flavorful. It quickly became a family favorite. (We eat vegan)
That’s so wonderful to hear Susan!! 🙂
again and again! whith this cold in the east of France , it’s so goooooooooooooooood , !!! thanks Catherine! martine de France
hello !en voilà une bien jolie recette toute colorée !! merci!
I made this for a small neighbor gathering and it was perfect! Flavorful, easy one-pot. The spice combo hit the mark (very effective without being a long laborious list). I improvised a bit since we had a couple of extra small turnips from our winter CSA, so those were added with the potatoes. I also had some preserved lemon, so I diced about 2 tablespoons and added at the very end. And we made quinoa which served as a perfect little bed. Shazaaam!
Thanks Catherine!
SHAZAAAAAM indeed Wendy!! I love your additions too–What a lovely meal–Lucky neighbors!!! 🙂 🙂