clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Moroccan Vegetable Tagine with Greens

  • Author: Ingrid DeHart -
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes


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
  • 1/41/2 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


  1. Put the cumin and coriander in a small bowl and mix with the turmeric, cinnamon, red pepper flakes, black pepper and sea salt.
  2. 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.
  3. Add spices, cook for 30 seconds, until they become fragrant.
  4. Add tomato paste and stir to coat the shallots.
  5. Add stock, potatoes or carrots, turnips and lemon zest. Cover and simmer 10 minutes until the vegetables begin to soften.
  6. Add the olives, raisins, chicken or beans. Simmer for about 5 minutes until the vegetables are cooked and liquid is slightly reduced.
  7. Add the kale or Swiss chard. Simmer until greens are tender 2-3 minutes.
  8. Add lemon juice. Stir. Cover and remove from the heat.
  9. Let sit for a few minutes to allow flavors to develop. Taste and adjust salt if needed.
  10. 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.

  • Category: Main Dish
  • Cuisine: Moroccan, Paleo Options, Vegan Option, Gluten-free, Dairy-free, Grain-free, Whole30

Keywords: vegetable tagine, main dish, gluten-free