Moroccan Vegetable Tagine Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable stew built on chickpeas, roasted vegetables, and dried apricots, spiced with harissa, cinnamon, and turmeric. A Moroccan-inspired tagine that's warming and satisfying for plant-based diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup Private Reserve extra virgin olive oil,
- 2 medium yellow onions, (peeled and chopped)
- 8-10 garlic cloves, (peeled and chopped)
- 2 large carrots, (peeled and chopped)
- 2 large russet potatoes, (peeled and cubed)
- 1 large sweet potato, (peeled and cubed)
- Salt
- 1 tbsp Harissa spice blend,
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 2 cups canned whole peeled tomatoes
- 1/2 cup heaping chopped dried apricot
- 1 quart low-sodium vegetable broth (or broth of your choice)
- 2 cups cooked chickpeas
- 1 lemon, (juice of)
- Handful fresh parsley leaves
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 553mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 902mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.