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Moroccan Vegetable Tagine
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4.67 from 6 votes

Moroccan Vegetable Tagine

Traditional Moroccan Tagine. Such a delicious meal to enjoy during a cold day. Yummy vegetables and chickpeas slow cooked in a spiced broth. Served with a mouth-watering tahini sauce.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Moroccan
Keyword: Moroccan Vegetable Tagine, Vegan Tagine
Servings: 4 people
Calories: 432kcal


  • 3 medium-size potatoes
  • 1 red onion
  • 3 carrots
  • ½ aubergine
  • 1 red pepper
  • 2 tomatoes
  • 1 can chickpeas
  • 1 preserved lemon
  • 1 cup black olives
  • 500 ml hot water
  • 1 ½ teaspoon Ras el Hanout
  • 1 ½ teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ½ teaspoon chili flakes
  • 1 teaspoon salt
  • 1 teaspoon olive oil

Ingredients for the Tahini Sauce

  • ½ cup tahini
  • 2 tablespoon lemon juice
  • Water


  • Preheat the oven to 150C (fan-assisted oven).
  • Prepare the vegetables cutting them into big pieces and transfer them into the tagine pot creating different layers.
  • Pour the hot water into a jug and mix in the Ras el Hanout, turmeric, cumin seeds, chili flakes and salt.
  • Pour the broth into the tagine and cover with the lid. Leave cooking for 1 hour at 150C without opening the lid.
  • To prepare the tahini sauce, mix in the tahini with the lemon juice and keep adding cold water until desired consistency. For serving on top of the veggies, we like the consistency to be creamy and quite thick.
  • Serve the tagine with bread or couscous and tahini sauce on the top.


Calories: 432kcal | Carbohydrates: 52g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Sodium: 1177mg | Potassium: 1401mg | Fiber: 12g | Sugar: 10g | Vitamin A: 9350IU | Vitamin C: 88mg | Calcium: 137mg | Iron: 4mg