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.
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
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.
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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Moroccan Vegetable Tagine with Chickpeas
Equipment
- 1 pan
- oven optional
Ingredients
- 1 cup butternut squash peeled,seeded and cubed
- 1 cup cooked chickpeas without water
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 cup carrots cubed
- 1 cup chopped tomatoes
- ½ cup french beans chopped
- ½ cup red pepper chopped
- 4 cloves garlic finely chopped
- 1 teaspoon ginger paste
- 2 tablespoon harissa paste
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin and coriander
- 4 green cardamom pods
- 1 bay leaves
- 250 ml vegetable stock or water
- 6 dried apricots roughly chopped
- 3 tablespoon chopped fresh coriander
- 2 tablespoon almond flakes toasted optional
Instructions
- Heat oil in a oven safe pan (if cooking in the oven) and add bay leaf and cardamom pods.
- Then add onion, ginger and garlic and fry for 2-3 minutes or until fragrant.
- Add carrots, saute for a minute, cover the pan with a lid and cook for 5 minutes on low heat.
- Add squash, french beans, red pepper and tomatoes, passata, chickpeas and all the spices, harissa paste and salt.
- Mix well and pour the stock and add apricots.
- Cover the pan and simmer for 15-20 minutes, or until all the veggies are tender but still retain their shape and texture.
- Or cook in the preheated oven at 180℃ for 40 minutes or until veggies are tender.
- Sprinkle finely chopped coriander/parsley and almond flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Perspectivemedley says
Wow.. nice dish!!.. Thank you for all the new recipes and cuisines!!.. looks very goood!:)
Erica says
I love couscous!!! Your dish sounds delicious!!! Full of flavors.
Unknown says
Love al the colors, looks so delicious.
Angie's Recipes says
I don't know much about Moroccan cuisine, this couscous dish looks really good.
Cicily Antony says
Jus when i was thinking of including more cous cous in my diet...thnx...
Unknown says
Beautifully captured! love the dish..
Vrinda says
Perfect Moroccan dish..lov cous cous
jcookingodyssey says
Thanks girls...
@ Joanne; it was heavenly dish...while i was cooking my DD was keep asking me"how long mum?cooking smell is making me more hungry", and she was the first one to dig in..also my househelper was doing ironing in the other room even she came and ask about the dish,she is polish girl...
Rachana says
A great way to have couscous and that too with lots of vegetables...looks tempting and a lovely click!
Priya Suresh says
My most favourtie moroccan dish after harira is this couscous..looks delicious with eyecatching vegetables...
Asha says
Yummy Tagine, I love it too.
Joanne says
This is just the kind of dish that I love...butternut squash, tons of veggies, Moroccan flavors...absolutely heavenly!
You should submit this to my Regional Recipes event. This month we are featuring Middle Eastern food!
priya says
looks so yummy and delicious..very nice presentation, dear!
Ramya Vijaykumar says
Its a joy to see the cous cous and I love the beady feel when I chew them, loads of veggies mmm so helathy!!!
Unknown says
very healthy recipe sounds delicious.. nice pic. Jagruti..