This easy vegan vegetable tagine combines butternut squash, chickpeas and spices into a hearty warming dish. It’s simple to make and bursting with flavour.
A tagine is a flavourful spiced/sweet/savoury stew traditionally made in a cone-shaped earthenware cooking pot (also called a tagine, like the food cooked in it). But I’ll show you how to get all those lovely Moroccan flavours on the stove top or in a multicooker.
This vegan vegetable tagine is packed with flavour from the butternut squash, chickpeas, olives, raisins and spices. It’s a wonderful marriage of savoury and sweet flavours with a huge depth of flavours.
This dish is freezable so cook up a double batch and enjoy the fragrant stew at multiple meals.
I had a wonderful holiday in Morocco a few years ago. The sights and smells are a real feast for the senses. Marrakech’s buzzing markets melt into the peaceful dry desserts as a waft of spices fill the air.
Stalls selling freshly squeezed orange juice are dotted about the squares and high piles of colourful and fragrant spices are dotted across the vast swathes of merchant stalls.
I love how food can conjure up so many memories, and this vegetable tagine is case in point. Whenever I make this meal and swirl in the spices, I am instantly transported back to that holiday. I just need a strong and sweet mint tea now!
Like most stews, this vegan vegetable tagine is super simple to make. You just need to mix it all and let the flavours merge. It’s perfect alongside some fluffy couscous and sprinkled with parsley and flaked almonds for a bit of crunch. The plump cooked raisins burst with sweet flavour, as do the chunks of dried apricot. The chickpeas bring goodness and a lovely texture alongside the soft squash. Olives add a salty umami flavour to balance the sweetness.
Easy Vegan Vegetable Tagine Recipe
If you make this tagine recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes. I work hard to bring you recipes for vegetable cake, vegetable desserts and vegan and vegetarian recipes.
Take the typical fragrant flavours of a traditional Moroccan tagine and turn them into this simple vegan vegetable tagine recipe. Butternut squash and chickpeas form the basis for the spices, olives, apricots and raisins.
- 2 tablespoons olive oil
- 1 onion finely sliced
- 3 garlic cloves finely chopped
- 1 butternut squash (medium) peeled, deseeded and cut into chunks
- 400 g can of chickpeas drained and rinsed
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 lemon zest and juice
- 350 ml vegetable stock
- 10 pitted dried apricots chopped
- 10 pitted green olives halved
- 5 tablespoons raisins
- Sea salt and black pepper
- 300 g couscous
- 1 handful fresh parsley chopped
- 4 tablespoons flaked almonds
Heat the oil in a large pan or tagine. Add the onions and cook for a few minutes until soft and translucent. Add the garlic and cook for a further minute.
- Stir in the squash, chickpeas and spices and cook for 5 minutes, stirring often so it doesn’t catch.
Add the lemon zest and juice, stock, apricots, raisins and olives and simmer, covered, for 25 minutes until the vegetables are soft. Season to taste with the salt and pepper.
Cook the couscous according to packet instructions and serve topped with the vegetable tagine, fresh herbs and flaked almonds.
Set the multicooker to fry. Add the oil and onion and cook for a few minutes until soft. Add the garlic and cook for a further minute.
Stir in the squash, chickpeas and spices, and cook for 5 minutes, stirring often so it doesn’t catch.
Add the lemon zest and juice, syrup, stock, apricots, raisins and olives and set the multicooker to 'cook'. Cover and cook for 10-15 minutes until the vegetables are all soft. Season to taste with the salt and pepper.
Meanwhile, cook the couscous according to packet instructions. Serve the vegetable tagine over the couscous, topped with the fresh herbs and flaked almonds.
For gluten-free, use a gluten free alternative to couscous.
I made this easy vegan vegetable tagine in my Redmond Multicooker. I can best describe a multicooker as a sort of like a fast slow cooker – only better. You don’t have to leave it on for hours, but with it’s 360 degree heating elements, it merges flavours in stews like a slow cooker, only really quickly. It can sautee, boil, fry, steam, bake cake, make yogurt and cook pasta, and it’s also perfect for soups, stews and curries. This multicooker has 360degree cooking elements, enabling it to heat quickly and cook from all directions.
Disclosure: This Easy Vegan Vegetable Tagine recipe was commissioned by Redmond. All opinions are my own. I use a REDMOND MRC-M4502E, which is currently available for approximately £59.