Moroccan Vegetable Tagine
This Moroccan vegetable tagine is sweet, fragrant, and completely delicious. Carrots, sweet potatoes, and chickpeas are cooked with warm spices and served over a bed of couscous. Make it in a crockpot or instant pot for a low-effort vegan meal that everyone will enjoy!
We're all about cozy and healthy vegan meals like our curried vegetable stew and crockpot coconut lentil curry!

Table of contents
This Moroccan vegetable tagine is a cozy and comforting vegan dish that's easy to make in your crockpot or Instant Pot. It's sweet and spicy with lots of texture and an incredible mix of North African flavors.
It's a simple dish that requires minimal prep time, and most of the cooking time is hands-off. Just chop your vegetables, sautƩ the onions and carrots until they're soft, add all the other ingredients, and set your timer.
We love making this recipe in a crockpot or Instant Pot because it's both convenient and allows the stew to slowly simmer. Using a crockpot is great if you want to prepare it in the morning and come home to a delicious warm dinner. If you're short on time, the instant pot with its pressure cooker feature is a lifesaver. If you don't have either, don't worry, we also share how you can make it on your stovetop.
We use a spice mix called ras el hanout which is typical in Morocco and other Arabic countries. It's a mix of warm spices like cardamom, cumin, cloves, cinnamon, ginger, chili peppers, coriander, peppercorn, paprika, fenugreek, and turmeric. If you can't find it locally, you can buy it online, or use a mix of a few spices.
Enjoy this vegetarian tagine over a bed of couscous topped with chopped almonds, cilantro, mint, and olives for a nourishing meal that will warm you up from the inside!
What is tagine?
The word ‘tagine' refers to both the North African cone-shaped clay cookware and the stew that is cooked in it. The clay vessel has a circular bottom and conical-shaped cover that sits on top when the stew is cooking. Typical tagine dishes vary from region to region, but the recipes consist of meat, poultry, fish, vegetables, dried fruit, and spices.

Vegetable Moroccan tagine ingredients
This vegan tagine recipe is filled with vegetables and other good-for-you ingredients. Here's everything you need to make it:
- Olive oil – for sautĆ©ing. You can also use avocado or coconut oil if you prefer.
- Onion, ginger + garlic – for that classic savory flavor base.
- Carrots – we use regular carrots but you could swap for parsnip, turnip, or rainbow carrots.
- Ras el hanout – ras el hanout is a mixture of warming spices found in some Arabic countries. The spices and quantities range depending on the region, but commonly include cardamom, cumin, cloves, cinnamon, ginger, chili peppers, coriander, peppercorn, paprika, fenugreek, and turmeric.
- Tomato paste – adds depth and rich tomato flavor.
- Sweet potatoes – no need to peel them, the skin has a lot of nutrients. We love their sweet taste, but regular potatoes or butternut squash also work great, too.
- Salt – for seasoning, and to enhance all the other amazing flavors happening.
- Apricots + dates – these dried fruit offer a nice sweetness to this stew. Feel free to use raisins in place of the dates.
- Cinnamon – this versatile spice lends a sweet-spicy kick.
- Canned chickpeas – chickpeas add protein and a nice nutty texture to the stew. White kidney beans or cannellini beans make a great substitute.
- Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemon – to serve.
How to make a vegetable tagine
We make this recipe the same way we would in a tagine, but using a slow cooker or Instant Pot. Whichever method you choose, it comes together quickly and easily.
Here's how to make it in a crockpot or the Instant Pot:
- To make it in a crockpot, start by sautƩing the onion in olive oil in a pan until it starts to brown. Add the carrots and cook for a few minutes, followed by the ras el hanout and tomato paste. If you're making it in the instant pot, follow the same steps using the sautƩ function.
- Transfer the onion mixture to your crockpot, and add all the other ingredients except for the chickpeas. Set it on low for 8 hours. If you're making it in the instant pot, add all the same ingredients and use the pressure cooking method for 8 minutes.
- When it's finished cooking and the vegetables are tender, add the chickpeas and stir, letting them warm for a few minutes. To serve, ladle it over steamed couscous (or rice or quinoa), and top with desired toppings.
Full recipe instructions are in the recipe card below.

How to make tagine on your stovetop
If you don't have a crockpot or Instant Pot, don't worry, you can still make tagine. We recommend using a dutch oven or heavy bottom pot with a tight-fitting lid. It will just take a little more time to cook the vegetables until they're nice and soft.
To make tagine on the stovetop, follow the same directions as the Instant Pot, but instead of using the pressure cooker feature, cover it with the lid and gently simmer for about 45 minutes until the vegetables are tender. Follow the rest of the recipe directions, and that's it!
FAQS
Yes! Like other soups and stews, this vegetable tagine can easily be made ahead of time. Store it in the fridge in an airtight container for 3-4 days. Warm it up in a pot on the stove with a splash of water.
Yes, it freezes wonderfully. Once it's completely cool, store it in a freezer-proof container or reusable silicone bag (we like these stasher bags) for up to 3 months.
You can find ras el hanout at some well-stocked grocery stores in the spice aisle, or check your local halal deli or Arabic grocery store. You can also find it online.
What to eat with vegetable Moroccan tagine
This Moroccan tagine is a delicious and complete vegetarian or vegan meal. Serve it over a bed of steamed couscous for a more traditional Moroccan taste and texture, or try rice or quinoa instead.
Moroccan flatbread (known as msemen), a carrot salad, and mint tea would round out this traditional Moroccan meal!

Popular cozy vegetarian recipes

Moroccan Vegetable Tagine
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 3 carrots, diced
- 2 tablespoon ras el hanout
- ¼ cup tomato paste
- 1 lb sweet potatoes, cubed
- 2 tablespoons minced ginger
- 1 teaspoon sea salt
- ¾ cup dried apricots, cut in half
- 8 pitted dates, quartered
- 4 cloves garlic, minced
- 2 sticks cinnamon
- 2 14-ounce cans of chickpeas, drained and rinsed
- Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons, to serve
Instructions
- Crockpot Method: Heat the olive oil in a large pan over medium-high heat. Add the onion and saute, stirring occasionally, until it starts to brown, about 5 minutes. Add the carrots and cook for about 5 minutes. Add the ras el hanout and tomato paste to the pot and let it cook for 2 minutes, or until the tomato paste starts to caramelize. Instant Pot Method: Press the saute button on the Instant Pot. Add the olive oil and, once hot, add the onion and cook for 3-4 minutes, until it starts to brown. Add the carrots and cook for another 3-4 minutes, stirring regularly. Add the ras el hanout and tomato paste and let it cook for 30 seconds until the tomato paste starts to caramelize.Ā1 tablespoon extra virgin olive oil, 1 large onion, 3 carrots, 2 tablespoon ras el hanout, ¼ cup tomato paste
- Crockpot Method: Transfer everything into your crockpot. Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your crockpot and stir well. Set your crockpot for 8 hours on low.Instant Pot Method: Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your Instant Pot. Secure the lid and put the valve into the sealed position. Turn on the Manual or Pressure Cook function and pressure cook for 8 minutes. Let the pressure release naturally for 10 minutes and then manually vent to release the remaining pressure.1 lb sweet potatoes, ¾ cup dried apricots, 2 tablespoons minced ginger, 8 pitted dates, 4 cloves garlic, 2 sticks cinnamon, 1 teaspoon sea salt
- Both Methods: When the tagine has finished cooking, stir in the chickpeas. Let them warm for a few minutes then serve the tagine over some steamed couscous with some chopped almonds, cilantro, mint, olives, and a squeeze of lemon over top.2 14-ounce cans of chickpeas, Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons
I am so anxious to try this recipe! I only have berbere spice mix on hand, do you think this would be okay to use in place of ras el hanout?
Yes I think that will taste great!
I am so anxious to try this recipe! I only have berbere spice mix on hand, do you think this would be okay to use in place of ras el hanout?
I think that will taste delicious!
OMG!!!
That was so so SO good!Ā
I made it in my Instant Pot, cutting the recipe by half (because my husband does not eat sweet potatoes), and I cannot remember the last time I felt so gratified after putting this much effort into a meal for myself!
It was worth every minute, including the wait to make it as I collected the ingredients. I made my own ras el hanout using the Spruce Eats recipe (also halving the recipe).Ā
Thank you so very much for this bright, flavorful meal suggestion!! Oh, and while prepping it I got a text from a friend in AFrica!!Ā
This looks delicious. I can’t to make it for dinner again this week. The ingredients are so fresh and tasty!
OMG, this was incredible. Love, love, love all the wonderful, comforting flavors. Thanks for sharing
Simple ingredients and easy to make, this Moroccan tagine was marvelous.
I have ras el hanout in my pantry, and I’ve been trying to find a recipe to use it! I can’t wait to make this vegetable tagine again, because Moroccan flavors of chickpeas, carrots, dates, and sweet potato (and ras el hanout- finally!) were so delightful.
This Moroccan tagine was easy to whip up in the instant pot and have on hand for lunches. Really delicious and hearty.
This sounds so delicious! I never get tired of this type of spices!
I assume it will be ok to put in the freezer after it’s done? I just got my first Crock-Pot and I’m filling up my freezer with portion-sized meals.
This recipe freezes very well!
Did my all my prep before eight this morning and enjoyed this terrific recipe around seven this evening. Added the chickpeas late in the process as suggested, and took full advantage of all the extras (mint, toasted almonds, mint). Absolutely delicious, highly recommend.
This was wonderful! I didn’t have time to use a slow cooker so I made it on the stove top with all the same directions (except the slow cooker part, of course!). I brought the stew to a boil and then lowered the heat, covered and simmered it for about an hour and a half. i also added some eggplant, because I love eggplant and used gram masala instead of ras el hanout because that is what I had on hand and a Google search said that they were similar.
My family loved this and I will make it again, maybe in the slow cooker with ras el hanout next time.
Thank you for sharing this recipe.
Good call on the stove top version!
Can this be modified for an Instant Pot?
It can be! The instructions are now in the recipe card.
Is it ok to add in chick peas that are from bulk section (not canned) straight in at the beginning? Worried they won’t cook properly.
I would be worried that they wouldn’t cook properly, too! Unless you’re feeling brave, I would cook the chickpeas first. At the very least, make sure you soak them well.
Can i put different veg in. Chickpeas i have. Peppers i have carrots i have tomatoes squash i have and onions garlic. I would like to add an aubergine. And preserved lemons
Absolutely you can! Just use the recipe as a guide and add whatever other vegetables you would like. š
Super! I’m going to try this with my new Tajine plate. I love so much the nice perfume of Ras el Hanout.
I have been 3 different times in Marocco, the last in the South in Ouarzazate, Zagora and in the desert the most authentic part actually.
I actually tried my first Moroccan tajine at Hu Kitchen in NYC! It was delicious! I love that this recipe is vegan and totally easy! Definitely have to try making my own tajine as well!
Tajines are so good, aren’t they! You should definitely try making one yourself. They’re surprisingly easy and always yummy. š
O I sure can smell this from here! Beautiful! Moroccan is one of my favorites and I’m so jealous you’ve been there! Amazing! :O
It was such a beautiful place! You should totally go!!