Chemist in the Kitchen

February 5, 2018 at 1:24 pm

Vegan Moroccan Tagine

Vegan Moroccan Tagine

Is it just me, or are delicious vegan dishes that aren’t salads difficult to come by?

I’m not going to lie, I’m not vegan in the slightest. My favorite version of tagine is lamb (guilty as charged). But I always strive to recreate dishes as vegetarian and vegan because… why not?


This tagine is hearty and comforting, made with three different legumes to pack in the protein and fiber without the guilt. A mixture of moroccan spices called ras el hanout creates intense flavor that *almost*  makes you forget it’s vegan in the first place.


Personally I love serving this dish over saffron rice and garnishing with cilantro and preserved lemons. Feel free to serve it as you’d like! Some great options are rice, couscous, or quinoa and the garnishes are endless.


With love,



Vegan Moroccan Tagine


  • 2 Tbsp grapeseed or olive oil (grapeseed oil preferred)
  • 1/2 yellow onion
  • 6 cloves garlic, minced
  • 28 oz diced tomatoes
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 3 Tbsp agave
  • 6 dried apricots, small dice
  • 1 Tbsp cornstarch
  • 1/2 cup water
  • 2 cups cooked lentils
  • 2 cups cook cannellini beans
  • 2 cups cooked chickpeas
  • salt and pepper to taste
    Optional accompaniments and garnishes:
  • Saffron rice
  • Couscous
  • Quinoa
  • Cilantro
  • Preserved lemon


  1. In a large saute pan, heat oil over medium heat. Sweat onions until soft, then add minced garlic and cook for 30 seconds while stirring. Add all spices (cumin, turmeric, coriander, cayenne pepper, and cinnamon) and stir. Add agave and dried apricots and stir.
  2. Add canned tomatoes and stir to incorporate, allow to come to a simmer.
  3. Make a slurry of the 1/2 cup water and 1 Tbsp cornstarch, immediately add to the tomato mixture. Mix well and allow to simmer for 3 minutes.
  4. Combine tomato mixture with the lentils, cannellini beans, and chickpeas in a slow cooker. Mix well and taste for spice level: if it's too spicy for your taste, add another 1/2 cup water.
  5. Cook on low for 7-8 hours.
  6. Stir and season with salt and pepper to taste. Serve hot.

0 likes Dairy-Free , Dinner , Entree , Gluten-Free , Make Ahead , Uncategorized , Vegan , Vegetarian # , , , , ,
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One thought on “Vegan Moroccan Tagine

  1. Elana Richter says:

    I made this today and it was delicious! Easy, inexpensive, hearty, vegan, this recipe is a keeper! Thanks so much Tamar!

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