This Moroccan Vegetable Tagine is a whole food, plant-based (WFPB) oil-free vegan recipe full of delicious dried fruits, high fiber plant-based protein and tantalizing spices.
Recently I was invited to an International Food Tasting Tour at a friend’s house. Each room had a theme, including Asia, South America, Europe, and Africa.
I was in the group assigned to bring food representing Africa. I enjoyed researching the African cuisines of the four main regions, which varies greatly for such a large continent.
This vegetable stew comes from Northern Africa, where it is traditionally made in an earthenware pot with a conical lid to collect the steam. (I just used my skillet.)
It is traditionally served over couscous, which is steamed semolina. (Omit for gluten-free.)
I hope you enjoy this tasty and interesting plant-based dish, as well as the accompanying cooking video.
Moroccan Vegetable Tagine
2 carrots, sliced diagonally 1/4″ thick
1-2 yellow onions, diced
2 red bell peppers, cut into large dice
2 bunches asparagus, ends trimmed and cut into 1″ pieces
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup dried plums (prunes), chopped
1/2 cup pine nuts (optional)
2 tsp. ground turmeric
2 tsp. curry powder
2 tsp. ground cumin
1/2 tsp. cayenne
2 cinnamon sticks
3 cups vegetable broth
2 cups couscous
4 cups water
Bring 4 cups water to a boil, add couscous while stirring, remove from heat, cover and set aside.
In a large skillet, water saute the carrots for 5 minutes. Add the onion and bell peppers and saute for 5 minutes, adding water a tablespoon at a time to prevent sticking.
Add the dried fruit, spices and 3 cups vegetable broth. Bring to a boil, reduce heat, cover and simmer 10 minutes.
Add the asparagus and simmer 2 minutes. Add an additional cup of vegetable broth if needed.
Serve over couscous.
Inspired by Purple Carrot.