Simple Moroccan Veggie Tagine

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



This simple and hearty recipe was inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. Vegan and gluten-free.

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  • 1 g 1 Large onion, peeled and chopped

  • 100 g 100 Baby potatoes, cubed

  • 100 g 100 Chopped apricot, dried

  • 60 ml 60 Olive oil

  • 2 tsp 2 Garlic, chopped

  • 1/2 tsp 1/2 Salt

  • 1 tsp 1 Harissa paste

  • 2 tsp 2 Ras El Hanout spice

  • 2 can 2 Chopped tomatoes

  • 1 tin 1 Olives

  • 1 tin 1 Cooked chickpeas

  • 2 2 Large carrots, diced

  • 1 1 Lemon, zested and juiced

  • Small knob of ginger

  • Fresh parsley, handful

  • Tools
  • Large, heavy pot

  • Silicon Spatula


  • In a large, heavy pot, heat olive oil over medium heat. Add onions, ginger and carrots. Saute for 10 minutes, turning regularly.
  • Now add the garlic, salt, lemon zest, Ras El Hanout spice, and harissa and combine well. Cook for 5 minutes on medium-high heat, mixing regularly with a spatula.
  • Add tomatoes, olives, potatoes, apricot, 100ml of water or stock and a pinch of salt. Combine well and keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 25 minutes or until veg are tender.
  • Stir in chickpeas, lemon juice and chopped parsley stalks and cook another 5 minutes on low heat. Taste and adjust seasoning, adding more salt or harissa spice blend to your preference.
  • Serve hot with your favourite flatbread, couscous, or rice. Top with the parsley and a drizzle of olive oil.

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