Even if you have never been to Morocco you will likely know that tagine is the most popular dish in that region. Traditionally tagines are a flavourful, slow-cooked stew commonly made with poultry, sliced meat, or fish mixed with fruits or vegetables and a lot of spices. But we love the dish so much that created our own vegan traditional Moroccan tagine with a spin on this beautiful recipe.
Why you should try this recipe
Even if you don’t follow this recipe to the tee, you are sure to end up with a flavourful dinner as long as you add in some nuts or dried fruits and go liberally with several spices like cumin, ginger, cinnamon, paprika, saffron, and chilli. And most importantly don’t leave out the harissa. Harissa is a special blend of three kinds of chilli, which give the dish warmth and a distinct kick.
This dish is traditionally served over a bed of buckwheat, couscous, or rice. So you don’t even have to rack your brain about finding a suitable starch to pair it with! It would probably go well with quinoa too.
Moroccan Tagine Pot
The type of dish this mouthwatering dish is cooked in is what truly makes the dish a tagine. You do not need a tagine pot to cook this vegan traditional Moroccan tagine in though so don’t panic.
The word tagine refers to both the dish itself and the cookware it is cooked in. A tagine pot has two parts: a flat, round base with low sides, and a cone-shaped cover. The design of the cover confines the steam and returns the condensed moisture into the pot. The cooking method is ideal for dishes that do not require much liquid.
Although the traditional tagine is made from ceramic and requires a lot of prep to keep it in top shape, there are modern counterparts made from enamel-covered cast iron base (like the Uno Casa tagine pot) that are much easier and don’t require any special preparation.
Why you need vegetables to lose weight
Everyone knows vegetables are good for you, don’t they? They are healthy and filling for very few calories!
The best vegetables are those with low-calorie density. Basically, we are talking about the healthier vegetables – potatoes don’t count but butternut squash is much healthier for example!
This means if you eat 100g of spinach, for example, it is just 23 calories and obviously, 100g of anything would fill you up significantly. On the other hand, 100g of crisps, which would be just as filling, is around 536 calories!
Find more tips about the best vegetables for weight loss.
Vegetables are packed with nutrients, including dietary fibre, potassium, Vitamin A and C, and folate. There have been many proven benefits of eating vegetables, and most vegetables used in this recipe are high in fibre, making this dish full of exactly the type of nutrients someone on a vegan diet needs.
Tips for cooking tagine
Make sure that the pot is hot enough before tossing in the vegetables. If the pot is not hot enough, the veggies will be mushy.
Never let the onion and garlic burn.
Toss regularly using a wooden spoon.
Note that there are 2 batches of vegetables: 1st batch are those which take longer time to cook, 2nd batch are those which are easily cooked
For best quality, serve your vegan traditional Moroccan tagine hot immediately when cooked.
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If you are considering or already following a vegan lifestyle then these articles may be helpful.
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A delicious vegan tagine recipe which is made full of the traditional Moroccan flavours.
2 medium-sized yellow onions, peeled and diced
2 large-sized carrots, peeled and chopped
2 large-sized russet potatoes, peeled and cubed
1 large-sized sweet potato, peeled and cubed
2 medium-sized courgettes, sliced
2 medium-sized aubergines, cut into cubes
250g canned peeled plum tomatoes
60g dried apricot, chopped
250g chickpeas, from a can and drained
A handful of fresh parsley leaves
1 tbsp Harissa
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp salt
Heat a tagine pot over medium heat and add olive oil. If you do not have a tagine pot then a lidded saucepan will do a good enough job.
Saute onions for 5 minutes and set heat to medium-high.
Add garlic, toss for a few seconds.
Drop-in all chopped vegetables.
Add the carrots, sweet potato, russet potato, and courgettes.
Season with spices. Toss and cook for 6 – 7 minutes. Maintain heat level.
Add tomatoes, aubergine, apricot, and stock. Keep heat level on medium-high. Cook for 9 – 10 minutes.
Reduce heat level, cover, and simmer until vegetables are tender.
Add in chickpeas and cook on low heat for another 5 minutes.
Stir in lemon juice and fresh parsley.
Taste and add more harissa spice or salt according to your taste.
Drizzle with olive oil if required before serving. (The syns in this recipe do not include this drizzled olive oil)
Each portion on Slimming World is 4 syns for the olive oil in the recipe and 1 syn for the apricot making it 5 syns per portion. The Harissa in the recipe is one syn so divided by the 6 portions I have not counted this but the choice is yours. By using low-calorie cooking spray instead of olive oil you could reduce the syns in this to 1 per portion.
Keywords: Tagine, Moroccan tagine, vegan Slimming World
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