Vegan Moroccan Tagine
A delicious succulent flavorful veggie stew.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: dinner
- Method: stove top
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
1/4 cup vegetable stock
1 large yellow onion, diced
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1½ teaspoons chili powder or Harissa spice
1½ teaspoons ground turmeric
1½ teaspoons ground cumin
½ teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 teaspoon freshly ground black pepper
2, 15 oz can chickpeas, drained and thoroughly rinsed
1 (28-ounce) can diced tomatoes, low sodium
2 tablespoons tomato paste
2 cups good low sodium vegetable stock, preferably homemade
4 (½-inch-thick) slices of lime
2 tablespoons date syrup OR maple syrup
2 carrots, peeled and cut into chunks
2 cups butternut squash, peeled and 1-inch-diced
1/2 cup raisins OR dried apricots
1–2 cups baby spinach or kale
Instructions
- Heat 1/4 cup of vegetable stock in a pot or Dutch oven.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add a little more stock, if the pan becomes dry.
- Sprinkle over the garlic and ginger, chili powder, turmeric, cumin, cardamom, cinnamon, and black pepper.
- Stir in the chickpeas.
- Pour in the tomatoes and their liquid, tomato paste, the vegetable stock, date syrup/maple syrup, and lime.
- Add the butternut squash, carrots, and dried fruit. Bring to a boil, turn down to a simmer, partially cover the pot.
- Cook on a low flame on the stovetop for approximately 50 minutes – 1 hour until the vegetables are nice and tender. Keep an eye on the tagine, add a little more stock if the stew looks too thick.
- Stir in the spinach/kale. It will cook in the heat of the mixture.
- Serve with extra lime wedges.
Find it online: https://marycallan.com/easy-vegan-moroccan-tagine/