Moroccan Vegetable Tagine

Today I learned about the Buddhist practice of “no waiting.” It means you don’t have to wait for some future thing to happen in order to find happiness and peace in this present moment, right here and now.
There are enough conditions of happiness in every moment, no matter what is happening.
Maybe you can be grateful to be alive, and breathing, with a comfortable place to sleep. Or if you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl. 🙂
Thanks to Suzy for inspiration!
Hope you enjoy this recipe #235 of our 1,000 sustainable food experiments, and thank you for being part of our delicious, planet-saving family!
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Main Course
Cuisine Moroccan, Vegan
Keyword comfort food, gluten-free, plant-based


  • 2 Tbsp olive oiil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • 4 large russet potatoes, peeled and cubed
  • 1 28 oz can crushed tomatoes
  • cup fruit-sweetened apricot jam
  • 2 cups vegetable broth
  • 2 cups cooked chick peas
  • 1 lemon, juiced
  • 1 bunch kale, chopped finely
  • Handful basil leaves, torn up


  • In a large pot, heat the olive oil over medium high heat. Add the onion and stir-fry for 5 minutes to begin to soften the onion.
  • Next, add the garlic, chili powder, cumin, cinnamon, turmeric, salt and pepper. Mix well and stir for another 5 minutes to release all the flavor from the spices as they warm up.
  • Then add the chopped potatoes, tomatoes, jam, broth, and chick peas / garbanzo beans. Bring to a boil, reduce the heat to medium low, cover the pot, and let it simmer for about 20 minutes until the potatoes are tender.
  • Finally, add in the kale and lime juice, and simmer for 5 more minutes to wilt the kale.
  • Taste for seasonings. Adjust with salt/pepper/lemon juice/apricot jam if needed to make it taste exactly how you want it to taste in this moment.
  • Serve your Moroccan vegetable tagine hot, garnish with the torn basil leaves, and enjoy your bowl of happiness.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! ❤️🤗🙏
Print Recipe

Leave a Comment

Your email address will not be published.

Recipe Rating