This Moroccan Vegetable Tagine will satisfy your tastebuds and soothe your body and soul. It’s a wholesome, healthy, comfort food dinner that’s packed with flavor. The recipe is gluten free, grain free, dairy free, Whole30 and can be made vegan or paleo!
A tagine is actually a unique type of ceramic or clay cookware that’s popular in North Africa. It is a circular shallow dish with a wide bottom, used for both cooking and serving. It is also the name of the exotic, spiced stew popular in Morocco, which they cook in this pot.
Since I did not have a real tagine pot, I used a cast iron pan. Cast iron pots, like a tagine, allows the flavors of the ingredients you’re cooking to blend together better than traditional pots and pans.
My cast iron pan was handed down to me from my mother. Every time I use it I feel connected to her, I feel her warmth and love. It’s really nice.
What makes this Moroccan Vegetable Tagine so soothing are the spices: cumin, coriander, turmeric and cinnamon.
Cumin increases the natural activity of digestive enzymes, speeding up digestion and helping us to absorb and assimilate nutrients. Cumin prevents any sluggish feelings by gently moving and soothing the energy of our body.
Coriander is a very balancing seed that reduces heat and acid in the stomach Its calming properties seem to have mood enhancing effects. In Iranian traditional medicine is is used to reduce anxiety.
Turmeric contains an active phytochemical, curcumin, which is an antioxidant and anti-inflammatory. Studies show it can help treat depression. Eating it with black pepper increases absorption and amplifies its properties.
Cinnamon is a warming spice that stimulates a feeling of tranquility since it helps regulate blood sugar. It can boost concentration, memory and attention. It’s also a great solution for calming sugar cravings.
Simmering the vegetables in the spices creates a mouthwatering blend of flavors that are sweet and savory.
I make this dish with lots of vegetables; sweet potatoes, turnips and kale. It can be made vegan or paleo. The recipe is exactly the same with a different protein.
The Paleo version is made with already cooked chicken. Turkey would also be good. I make it frequently with left over roasted chicken. It’s an exciting way to use it up. But you can buy a roasted chicken if you don’t have any leftovers.
If you want to make it Vegan, use canned white beans or chickpeas instead of the chicken. Great northern beans or navy beans are good. The white beans absorb the flavor of the spices nicely.
Green olives give it a briny taste and currants or raisins make it sweet. It’s perfectly balanced.
Your house will smell amazing when you’re cooking this dish. I love the magical healing aroma of a stew simmering in my kitchen.
But don’t think you have to cook it for hours. Once you assemble your ingredients the dish comes together in about 20 minutes.
This dish is hearty, flavorful, sweet and savory, easy to make and oh-so-satisfying. Enjoy it!
“A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.”
~ Willa Cather, ‘Death Comes for the Archbishop’
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You may also enjoy these other delicious, satisfying recipes:
- Comforting Moroccan Pumpkin Stew
- Ultra Moist Moroccan Spiced Turkey Burgers
- One Pot Winter Vegetable Lentils
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This Moroccan Vegetable Tagine will satisfy your tastebuds and soothe your body and soul. It’s a wholesome, healthy comfort food dinner that’s packed with flavor.
- 1 1/2 teaspoons ground cumin*
- 1 teaspoon ground coriander*
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/4–1/2 teaspoon red pepper flakes (adjust for your own taste)
- ¼ teaspoon black pepper
- ½ teaspoon Celtic sea salt
- 2 tablespoons olive oil or ghee
- ½ cup shallots sliced
- 4 cloves garlic chopped
- 2 tablespoons tomato paste
- 3 cups vegetable or chicken stock
- 2 cups sweet potatoes or carrots, peeled and cut into ¾” cubes
- 1 cup white turnips, peeled and cut into ¾” cubes
- 1 tablespoon lemon zest (organic)
- ½ cup green olives pitted and sliced
- 1 can (15 ounce) organic canned white beans rinsed and drained VEGAN OR
1 ½ cup shredded cooked chicken PALEO
- ¼ cup currants or raisins
- 2 cups firmly packed kale or Swiss chard, stems removed, coarsely chopped
- 1 tablespoon lemon juice
- Put the cumin and coriander in a small bowl and mix with the turmeric, cinnamon, red pepper flakes, black pepper and sea salt.
- Heat a large cast iron pan or deep skillet. Add the oil, shallots and garlic. Cook on medium-low until the shallots begin to get soft about 3-4 minutes.
- Add spices, cook for 30 seconds, until they become fragrant.
- Add tomato paste and stir to coat the shallots.
- Add stock, potatoes or carrots, turnips and lemon zest. Cover and simmer 10 minutes until the vegetables begin to soften.
- Add the olives, raisins, chicken or beans. Simmer for about 5 minutes until the vegetables are cooked and liquid is slightly reduced.
- Add the kale or Swiss chard. Simmer until greens are tender 2-3 minutes.
- Add lemon juice. Stir. Cover and remove from the heat.
- Let sit for a few minutes to allow flavors to develop. Taste and adjust salt if needed.
- Serve in bowls alone or with cauliflower rice.
Best to use whole seeds and grind them with a mortar and pestle if possible so as to retain the most flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Moroccan, Paleo Options, Vegan Option, Gluten-free, Dairy-free, Grain-free, Whole30
Keywords: vegetable tagine, main dish, gluten-free