Moroccan Vegetable Tagine Recipe: Flavorful Slow-Cooked Veg Stew

Packed with colour, flavour and vegetables, this one-pot Vegetable Tagine is a comforting meal perfect for sharing. It costs around £5 to make and is ready in under 35 minutes.

Recipe Difficulty – Very Easy

Why this recipe works

This vegetable tagine is simple, warming and made in one pot, which makes it ideal for busy weeknights. The recipe balances sweet notes from dried apricots and squash with warm spices — paprika, coriander and a touch of chilli — while fennel seeds add an aromatic, slightly licorice undertone. The result is a cozy, flavourful stew that’s naturally gluten-free and easy to adapt.

Ingredients are basic supermarket staples and the method is straightforward: chop, combine and simmer. The tagine serves 4–5 people and keeps well in the fridge for 2–3 days or can be frozen for longer storage, making it great for leftovers and meal prep.

One of the recipe’s strengths is flexibility. Swap butternut squash for sweet potato, change the beans, or add extra vegetables to suit your pantry. I like serving it with brown rice or quinoa for a heartier meal.

Ingredients to make Vegetable Tagine

• Red onion – a savoury base.
• Garlic cloves – aromatic and essential.
• Ginger – adds warmth and spice.
• Paprika – sweet and peppery.
• Ground coriander – slightly citrusy.
• Fennel seeds – earthy with a licorice note.
• Five spice – adds complex sweet and savory depth.
• Chilli flakes – for heat.
• Dried apricots – bring a pleasant sweetness.
• Pepper – sliced, for texture and flavour.
• Courgette (zucchini) – light and tender.
• Butternut squash – sweet, hearty and filling.
• Can of chickpeas – drained, for protein and texture.
• Can of chopped tomatoes – un-drained, forms the sauce.
• Tomato puree – concentrated tomato flavour.
• Vegetable stock – the cooking liquid and vegan base.

See the recipe card below for exact quantities.

Substitutions

• Onion: yellow or white onion can be used instead of red.
• Garlic: use minced garlic or garlic powder if fresh isn’t available.
• Spices: adjust spices to taste—use more or less chilli, swap five spice for cinnamon if preferred.
• Fruits & vegetables: swap or add mushrooms, carrots, sweet potato, sultanas or sun-dried tomatoes.
• Chickpeas: replace with other beans such as cannellini or butter beans.

Variations

• Spicy: add fresh red chillies or extra chilli flakes for more heat.
• Deluxe: finish with fresh herbs and toasted almonds. Serve with flatbread or a side like socca for a more elevated meal.
• Kid-friendly: choose vegetables your children like and tone down the spice. Involving kids in prep can help them enjoy the meal more.

How to make Vegetable Tagine

Step 1: Prepare the vegetables: dice the onion and ginger, crush the garlic, slice the pepper, cut the courgette into rounds, halve the apricots and cube the butternut squash.

Step 2: Heat oil in a large pot, add the onion, garlic and a pinch of salt and pepper. Cook on medium until softened, a few minutes.

Step 3: Stir in the spices, ginger, pepper, courgette, apricots and drained chickpeas. Cook together for a couple of minutes to bloom the spices.

Step 4: Add the chopped tomatoes, tomato puree, vegetable stock and butternut squash. Stir, then simmer on medium for 20–25 minutes until the squash is tender and the flavours have melded.

Hint: For extra protein you can add tofu, cooked chicken or prawns toward the end of cooking.

Leftovers

Store leftover tagine in an airtight container in the fridge for 2–3 days and reheat gently on the stove. You can also freeze portions for up to three months; defrost before reheating.

Recipe FAQs

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• 1 red onion, diced
• 3 garlic cloves, crushed
• Thumb size piece ginger, diced
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp fennel seeds
• 1/4 tsp five spice
• Pinch chilli flakes
• 75 g dried apricots, halved
• 1 pepper, sliced
• 1 courgette, chopped into circles
• 1 small butternut squash, (roughly 1kg) chopped into cubes
• 400 g can of chickpeas, drained
• 400 g can of chopped tomatoes
• 1 tbsp tomato puree
• 600 ml vegetable stock

• Dice the onion and ginger. Crush the garlic. Slice the pepper, cut the courgette into rounds, halve the apricots and cube the butternut squash.
• In a large pot, heat oil and add the onion, garlic and a generous pinch of salt and pepper. Cook on medium until softened, a few minutes.
• Add the spices, ginger, pepper, courgette, apricots and drained chickpeas. Cook together for a couple of minutes to release the spice aromas.
• Stir in the chopped tomatoes, tomato puree, vegetable stock and butternut squash. Simmer on medium for 20–25 minutes until the squash is tender and the sauce has thickened slightly.

Substitutions & Variations: See the substitutions and variations section above for ideas.

To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat on the stove until piping hot.

To Freeze: Freeze in an airtight container for up to three months. Defrost before reheating.

Tip 1: This dish is very versatile—try different fruit, veg and spices.

Tip 2: Add fresh chilli or extra chilli flakes if you like it spicy.

Tip 3: The base recipe is vegan, but you can add protein such as tofu, chicken, lamb or prawns if desired.

Nutrition