Podcast
Travel 
Vegan Recipes 
Moroccan Vegetable Tagine
A fragrant and hearty Moroccan-inspired vegetable stew packed with protein-rich chickpeas and TVP, perfectly seasoned with warm spices like cumin, turmeric, and a spicy kick of cayenne.
Simple Tasty Recipes
Ingredients for 6 Servings
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4 cups
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2 medium, chopped
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1 can (15 oz) or 1/4 lb dried
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2, sliced
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1/2, finely diced
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5 cloves, minced
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1, sliced (optional)
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2 tablespoons
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1 teaspoon
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2 teaspoons
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1 can (6 oz)
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1/2 cup
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For sautéing
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To taste
Time
Goes Great with
Method
- Heat a splash of olive oil in a large pot or traditional tagine over medium heat. Sauté half of the minced garlic and all of the onion until softened and fragrant.
- Add the cumin, turmeric, and cayenne pepper to the pot, stirring for about 1 minute to bloom the spices.
- Add the water, chopped potatoes, sliced carrots, and chickpeas. Bring the mixture to a boil, then reduce heat and simmer for 7 minutes.
- Add the zucchini and the remaining minced garlic. Continue to stir and simmer until all vegetables are tender.
- Stir in the TVP and cook for 2 minutes, then stir in the tomato paste. Mix thoroughly and simmer for an additional 2 minutes to meld the flavors.
- Season with salt and pepper to your preference and serve hot alongside fluffy couscous.
Notes:
Pro Tips:
- If you don't have a traditional tagine, a heavy-bottomed Dutch oven works perfectly to retain heat.
- To make this dish gluten-free, substitute the TVP with cooked lentils or extra chickpeas.
- Serve with a side of toasted almond slivers for an authentic crunch and texture.
| Nutrient | Per Serving |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 33g |
| Protein | 9g |
| Fat | 6g |
| Fiber | 8g |
Goes Great with
55 minutes
