This one-pot Moroccan Vegetable Stew with chickpeas is brimming with warm Moroccan spices. My version is packed with hearty butternut squash, carrots, green beans, red pepper, chickpeas, and sweet dried apricots, all simmered in a rich tomato base with warming spices like cinnamon, cumin, and cardamom.

Vegan and gluten-free.

Moroccan Vegetable Tagine in a pan with a serving spoon.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2010.

A vegetable tagine is a fragrant North African stew, slow-cooked to perfection in a traditional earthenware pot or a regular pan. The deep, spiced aroma is balanced by the subtle heat of harissa and the freshness of coriander, creating a dish that’s both comforting and vibrant.

While the ingredient list may seem long, it’s incredibly easy to make, and you can adjust the spices to suit your taste. Give it a try—you’ll be rewarded with a flavour-packed meal that’s perfect any day of the week!

Although authentic tagine is cooked in a ceramic pot with a funnelled lid (called a tagine), I've used a pan. You can use any large pot or Dutch oven.

More mixed vegetable recipes you may like to try are my Indian vegetable curry.

Ingredients notes

Be sure to check out the full recipe and ingredient list below

butternut squash – peeled, seeded and cubed. You could sub in sweet potatoes.
carrots
green beans
red pepper - green bell peppers work too but are not as sweet.
cooked chickpeas (garbanzo beans) I cook chickpeas in the Instant Pot.
dried apricots - The apricots simmer in the sauce and become deliciously soft and imbibe the stew with sweetness. You could also use raisins.
tomatoes - I used a mix of tinned chopped tomatoes and passata. You can use whatever you have to hand.
onion
garlic cloves
ginger
spices - ground cinnamon powder, ground cumin coriander powder, cardamom pods, bay leaf
harissa - I use my homemade rose harrisa paste but you can use shop bought.
coriander (cilantro)
oil

Moroccan Vegetable Stew in a pan garnished with fresh chopped herbs.

Serving suggestion

You can easily enjoy this vegan Moroccan stew as it is, but for a more filling meal, you may want to pair it with another side dish.

Cous cous
Flatbreads
Brown rice
Cauliflower rice
Broccoli rice
Top with a dollop of yogurt or sour cream with fresh herbs.

Storage

Store leftover stew in an airtight container and keep refrigerated for up to 3 days. Reheat in the pan with a splash of water.

I do not recommend freezing the stew as the vegetables will loose their texture upon defrosting.

Moroccan Vegetable Tagine with Chickpeas served with couscous in a beige bowl.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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