Moroccan Vegetable Tagine (plant-based, gluten-free)

5 from 6 votes
Tagine means a gently spiced stew that is slow-cooked, typically from North Africa.
It is often made with meat, but this plant-based version serves up an incredible flavor. The combination of chili powder and cinnamon is very earthy and striking.
In our house it makes everyone go back for second helpings. 🙂
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. 🙂
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 oil
  • 1 medium onion or bell pepper, chopped
  • 2-4 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • 4 large potatoes, cubed
  • 1 28 oz can crushed tomatoes (or blended fresh tomatoes/beets/zucchini/other veggies on hand)
  • cup fruit-sweetened peach or apricot jam
  • 2 cups vegetable broth or water
  • 2 cups cooked chick peas or cannellini beans
  • 1 lemon or lime, squeezed
  • 1 bunch of kale or other greens, chopped finely
  • Handful of basil leaves, torn up
  • Salt and pepper to taste


  • In a large pot, heat the olive oil over medium high heat. Add the onion/pepper and stir-fry for 5 minutes to begin to soften it.
  • 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/crushed veggies, jam, broth/water, and chick peas / cannellini 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/greens and lemon/lime juice, and simmer for 5 more minutes to wilt the greens.
  • 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! ❤️🤗🙏
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