Vegetable Tagine

Photo Credit: Mette Nielsen

Vegetable Tagine

Yield 4-6 Servings

Vegetable tagines are flavorful Moroccan stews spiked with cumin, coriander, and ginger. Serve over couscous or rice.


  • 1 Tablespoon unsalted butter or olive oil
  • 1 small onion, peeled and diced
  • 1 clove garlic, minced
  • 1 inch peeled grated fresh ginger
  • Pinch of nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 1 (14.5 oz. can) diced tomatoes, slightly drained
  • 1 cup vegetable or chicken stock
  • 1 large sweet potato, cut into chunks 
  • 1 small head cauliflower, broken into florets
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • ¼ cup raisins or dried cranberries
  • Chopped cilantro or parsley leaves for garnish


Heat the butter or oil over medium, stir in the onions and garlic, and cook until tender, about 2 to 3 minutes. Add the ginger, nutmeg, cinnamon, cumin, coriander, black pepper, and cayenne and cook about 30 seconds. Stir in the tomatoes, stock, sweet potato, and cauliflower. Simmer until the vegetables are tender, about 5 to 8 minutes, then add the chickpeas and raisins or cranberries and heat through, about 2 to 4 minutes more. Season to taste with salt and pepper. Serve garnished with the cilantro.