Moroccan vegetable tagine

Tagine is a slow-cooked dish or stew eaten throughout northern Africa and even southern Spain. There are many different ones. Some include meat.
This is my vegetarian version.


  • 1 cup dried apricots
  • 1/4 cup boiling water
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 1/2-2 tbsp harissa paste
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 2 parsnips, peeled and cut into chunks (1/2-3/4 inch)
  • 2 carrots, peeled and cut into chunks (1/2-3/4 inch)
  • 1 large sweet potato
  • 1 small pumpkin or butter-squash (about 1 lb. cut into chunks (1/2-3/4 inch)
  • 1 can chickpeas drained and rinsed
  • 1/2 cup slivered almonds, toasted
  • small handful of fresh chopped cilantro

Put the apricots in a small bow and pour over the water. Leave to soak while you prepare the rest of the tagine.

In a large, heavy-based saucepan, heat the oil over medium heat. Add the onion and saute for 2-3 minutes or until soft and translucent but not browned. Stir in the harissa, cinnamon and cumin. Then add the prepared vegetables and stir well until evenly coated. Cover and leave to cook over low-medium heat for 10 minutes stirring occasionally.

Removed the lid and stir in the chickpeas, apricots, and their soaking water and stir to combine. Cover again and continue to cook, stirring occasionally for a further 20 minutes or until the vegetables are tender. Remove from the heat and sprinkle over the almonds and cilantro. Stir gently to combine then serve immediately.

Serves: 4-6

Moroccan vegetable tagine
Moroccan vegetable tagine