Vegan Vegetable Tagine

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.7

(22)

This deeply spiced, slow-simmered pot is North African comfort food at its most satisfying — and every single ingredient in it happens to come straight from the plant kingdom. Butternut squash, chickpeas, carrots, and zucchini all simmer together in a broth layered with cumin, coriander, turmeric, smoked paprika, cinnamon, and a spoonful of harissa paste that ties everything together with a gentle kick. What makes this dish genuinely special is the contrast of flavors: briny green olives and sweet chopped dried apricots weave through the savory base in a way that feels complex but requires zero fuss. The technique is straightforward — bloom your spices, build the broth, and let the vegetables do the work over low heat. By the time the squash is fork-tender and the sauce has thickened around the vegetables, your kitchen will smell absolutely incredible. Serve it straight from the pot into bowls with a squeeze of lemon and a handful of fresh cilantro, and it's a complete, hearty meal for four with nothing missing.

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Ingredients

4 servings

3 tbsp olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
1 tsp smoked paprika
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 tbsp harissa paste
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 lb butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
1 can (15 oz) chickpeas, drained and rinsed
2 medium carrots, peeled and cut into ½-inch rounds
1 medium zucchini, cut into 1-inch pieces
½ cup green olives, pitted and halved
¼ cup dried apricots, roughly chopped
1 tsp salt, plus more to taste
¼ tsp black pepper

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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