A simple vegetable tagine recipe packed with warm Moroccan flavours rich and aromatic. This dish with the Ras el Hanout spice blend brings both sweet and savoury to the table to make everyone happy!
¼ cup extra virgin olive oil, more for later
2 medium yellow onions, peeled and chopped
8-10 garlic cloves, peeled and chopped
2 large carrots, peeled and chopped
3 large russet potatoes, peeled and cubed
Salt to taste
1 tbsp Ras el Hanout Spice Blend
1 tsp Rose Harissa Spice Blend or 2 tsps. Harissa Paste
2 cups canned whole peeled tomatoes
1 cup dried apricot chopped
1 litre low-sodium vegetable broth (or broth of your choice)
2 cups cooked chickpeas (canned & drained)
1 lemon, juice of
Handful fresh parsley leaves
4-6 chicken thighs (optional)
In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Sauté for 5 minutes, tossing regularly. Include chicken thighs in this step for browning.
Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
Add tomatoes, apricot and broth. Season again with just a small dash of salt.
Keep the heat on medium-high and cook for 10 minutes. Then reduce heat, cover, and simmer for another 20 to 25 minutes or until tender, a further 20 minutes if chicken is added. This step can be in a slow cooker on high for 4 hours.
Stir in chickpeas and cook another 5 minutes on low heat.
Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
Transfer to tagine or serving bowls and top each with a generous drizzle extra virgin olive oil. Serve hot with your favourite bread, couscous, or rice. Enjoy!