Moroccan cuisine is renowned for its rich flavors, vibrant colors, and comforting aromas, and nothing embodies these qualities more than a classic tagine. Today, I’m sharing my spin on the beloved BBC Vegetarian Tagine recipe—a dish that’s as hearty and soul-warming as it is healthy.
Whether you’re a longtime lover of North African food or a home cook looking to add some global flair to your weekly menu, this recipe is a perfect fit. Packed with fresh vegetables, sweet dried fruits, and fragrant spices, this vegetarian tagine is slow-cooked to perfection, allowing the flavors to meld beautifully.
It’s the kind of meal that brings people together, filling your kitchen with the inviting scent of cinnamon, cumin, and coriander. Plus, it’s naturally vegan and gluten-free, making it an inclusive centerpiece for any table.
Let’s dive in and discover why this BBC-inspired tagine should be your next kitchen adventure!
Why You’ll Love This Recipe
- Wholesome and Nutritious: Loaded with vegetables, legumes, and dried fruit, this tagine is a nutritional powerhouse.
- Full of Flavor: The signature blend of Moroccan spices creates a deeply aromatic and comforting dish.
- Easy to Customize: Swap in your favorite veggies or beans for a dish tailored to your tastes.
- Perfect for Meal Prep: Tastes even better the next day, making leftovers a treat.
- Hearty and Satisfying: Despite being meat-free, this tagine is filling enough to please even the hungriest eaters.
- Inclusive: Vegan, vegetarian, and gluten-free friendly!
Ingredients
Below is a detailed list of the ingredients you’ll need for this flavorful vegetarian tagine. For best results, use the freshest produce you can find!
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tbsp | For sautéing |
| Onion | 1 large | Finely chopped |
| Garlic cloves | 3 | Minced |
| Carrots | 2 medium | Sliced |
| Sweet potato | 1 large | Cut into 1-inch cubes |
| Courgette (zucchini) | 1 medium | Sliced into half-moons |
| Red bell pepper | 1 | Diced |
| Chickpeas | 1 can (400g/14oz) | Drained and rinsed |
| Chopped tomatoes | 1 can (400g/14oz) | Or 4 fresh tomatoes, chopped |
| Vegetable stock | 400ml (1 2/3 cups) | Low sodium preferred |
| Dried apricots | 8 | Diced |
| Raisins or sultanas | 2 tbsp | Optional, for added sweetness |
| Ground cumin | 2 tsp | |
| Ground coriander | 1 tsp | |
| Ground cinnamon | 1 tsp | |
| Turmeric | 1/2 tsp | |
| Smoked paprika | 1 tsp | |
| Harissa paste | 1 tbsp | Or to taste, for heat |
| Lemon | 1 | Zest and juice |
| Fresh coriander (cilantro) | Handful | Chopped, for garnish |
| Salt & pepper | To taste |
Equipment
- Tagine pot (or a heavy-based Dutch oven/casserole dish)
- Sharp knife and chopping board
- Wooden spoon or spatula
- Can opener (for chickpeas and tomatoes, if canned)
- Measuring spoons/cups
- Citrus zester/grater
- Serving bowls
Instructions
- Prep your vegetables: Wash and chop all the vegetables as directed. Measure out your spices and prepare the dried fruit.
- Heat the oil: Place your tagine pot or Dutch oven over medium heat. Add the olive oil, then sauté the onion for 3-4 minutes until soft and translucent.
- Add garlic and spices: Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, and smoked paprika. Cook for 1-2 minutes until the spices are fragrant.
- Layer the vegetables: Add the carrots, sweet potato, courgette, and red pepper. Stir well to coat in the spices.
- Add tomatoes and stock: Pour in the chopped tomatoes and vegetable stock. Stir to combine, scraping up any browned bits from the bottom.
- Add chickpeas and dried fruit: Mix in the chickpeas, dried apricots, and raisins or sultanas.
- Stir in harissa and lemon: Add the harissa paste, lemon zest, and half the lemon juice. Season with a little salt and pepper.
- Simmer gently: Cover with the tagine lid (or a tight-fitting lid if using a Dutch oven). Reduce the heat to low and simmer for 40-45 minutes, or until the vegetables are tender and the sauce has thickened. Stir occasionally and add a splash more water if it looks dry.
- Taste and finish: Adjust seasoning with more salt, pepper, harissa, or lemon juice as needed. Remove from heat.
- Garnish and serve: Scatter over chopped fresh coriander before serving. Enjoy hot, ideally with couscous, quinoa, or crusty bread.
Tip: If you don’t have a tagine pot, a heavy-based Dutch oven or large saucepan works beautifully. The key is even, gentle heat to let the flavors slowly meld.
Tips & Variations
- Mix up the veggies: Try butternut squash, pumpkin, parsnip, or aubergine (eggplant) in place of sweet potato or courgette.
- Beans & legumes: Swap chickpeas for cannellini or butter beans for a slightly different texture.
- Add nuts: Toasted almonds or pine nuts on top add crunch and a nutty flavor.
- Spice it up: For more heat, add extra harissa or a pinch of cayenne.
- Make it ahead: The flavors deepen overnight, so make it a day ahead for an even tastier meal.
- Low-waste tip: Use up any leftover veggies from your fridge—tagine is very forgiving!
“Tagine is a celebration of vegetables and spices. Don’t be afraid to experiment and make it your own!”
Nutrition Facts
This vegetarian tagine is not just delicious—it’s also packed with nutrients. Here’s an approximate breakdown per serving (based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 8g |
| Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 55g |
| Fiber | 10g |
| Sugar | 15g |
| Sodium | 440mg |
Nutrition will vary depending on exact ingredients and serving size.
Serving Suggestions
This tagine is a centerpiece all on its own, but here are some ways to round out your Moroccan-inspired feast:
- Fluffy couscous: The classic pairing—soaks up the flavorful sauce perfectly.
- Quinoa or brown rice: For a gluten-free or extra-nutritious alternative.
- Crusty bread: Scoop up the sauce with a slice of sourdough or try making your own with this Hamburger Bun Sourdough Recipe.
- Green salad: Something fresh and zesty, like a cucumber and mint salad, balances the richness of the tagine.
- Yogurt or dairy-free alternative: A dollop on the side can cool things down if you’ve gone heavy on the harissa.
- Sweet ending: For dessert, enjoy Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce for a comforting finish to your meal.
“Tagine is made for sharing—serve family-style for a cozy, communal meal.”
Looking for a refreshing drink to pair? Try this Green Goodness Juice Recipe for a healthy, vibrant sip alongside!
Conclusion
There’s something truly magical about a well-made vegetarian tagine. Each bite tells a story of warm spices, sweet and savory contrasts, and garden-fresh goodness.
This BBC-inspired recipe is a celebration of plant-based cooking at its best—nourishing, satisfying, and full of depth. It’s perfect for everything from weeknight dinners to festive gatherings, and it welcomes adaptations based on what you have on hand.
I hope this recipe inspires you to explore more Moroccan flavors and share the joy of communal eating with your loved ones.
If you enjoyed this tagine, why not explore more creative recipes? Whether you’re in the mood for a comforting baked treat like the Gold Medal Flour Recipes Sugar Cookies or a savory side like Green Chile Cheese Bread Recipe, you’ll find plenty of inspiration.
Let me know in the comments how you customized your tagine—and happy cooking!
📖 Recipe Card: BBC Vegetarian Tagine
Description: A hearty and aromatic North African-inspired stew packed with vegetables and warming spices. Perfect for a comforting, healthy dinner.
Prep Time: PT20M
Cook Time: PT1H
Total Time: PT1H20M
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 2 carrots, peeled and sliced
- 1 courgette, sliced
- 1 red pepper, chopped
- 100g dried apricots, halved
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and cook until soft.
- Stir in garlic, cumin, cinnamon, and coriander; cook for 1 minute.
- Add tomatoes, chickpeas, carrots, courgette, red pepper, and apricots.
- Season with salt and pepper.
- Bring to a simmer, cover, and cook for 45 minutes until vegetables are tender.
- Serve hot, garnished with fresh coriander if desired.
Nutrition: Calories: 320 kcal | Protein: 8 g | Fat: 8 g | Carbs: 54 g
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