Tagine is a Moroccan stew that gets its name from the vessel that it’s cooked in, which is an earthenware pot known as…you guessed it, a tagine. Fortunately, you don’t need an actual tagine to make the stew (but if you happen to have one, use it!). It cooks up just as well in a large skillet or Dutch oven. The only real requirement is that you’re able to cover the pot while it cooks, whether that be with a fitted lid or some foil. Lots of traditional tagines are made with meat, but today I’m sharing a recipe for a vegan tagine that features an abundance of hearty vegetables, chickpeas, dried apricots and olives. It’s an unusual combination, but I promise it’s a delicious one. And the process for making vegetable tagine is pretty darn simple. Tip: While you can certainly enjoy this tagine on it’s own, it’s best when paired with an accompaniment like couscous or pita bread. Plain vegan yogurt also makes a great topping. Take the pot off of heat and stir in the olives, lemon juice and zest. Season it with some salt and pepper to taste. Your vegan tagine is ready to serve! Enjoy it over couscous or with some pita bread.
More Comforting Stews & Soups
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