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.
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!!! 🙂 🙂