Spiced Moroccan Vegetable Tagine with Cinnamon

Authentic Moroccan Vegetable Tagine with Cinnamon – A Warming Vegan Stew Full of Spice and Soul

If you’re craving something hearty, healthy, and bursting with rich spices, this Authentic Moroccan Vegetable Tagine with Cinnamon is everything you need in a cozy plant-based meal. Packed with seasonal vegetables, chickpeas, dried apricots, and a fragrant blend of North African spices, this tagine brings a taste of Morocco straight to your kitchen. Whether you’re new to tagines or a longtime fan of global flavors, this vibrant stew is comforting, nourishing, and easy to love.

This recipe is ideal for anyone searching for a vegan Moroccan dinner, a gluten-free stew, or a slow-simmered dish that’s both soul-soothing and packed with nutrition. It’s versatile, meal-prep friendly, and perfect for serving over couscous, quinoa, or warm flatbread.

Inspiration

The inspiration behind this tagine came from a trip to a spice market years ago, where the scent of cinnamon, cumin, and paprika filled the air. I was struck by how these simple spices, when combined, could create such warmth and complexity. Traditional Moroccan tagine often includes slow-cooked meats, but this plant-based version focuses on root vegetables, chickpeas, and sweet dried apricots for a texture-rich and flavor-packed experience. The cinnamon adds just the right amount of aromatic sweetness that makes each bite unique.

Why You’ll Love It

• Bold Moroccan flavors using pantry-friendly spices
• Naturally vegan, gluten-free, and full of fiber-rich veggies
• Ideal for meal prep and even more flavorful the next day
• Easy to customize with your favorite vegetables or add-ins

Quick Grocery List

For the Spice Mix:

• Ground cinnamon
• Ground cumin
• Ground coriander
• Ground turmeric
• Smoked paprika
• Cayenne pepper
• Salt and black pepper

For the Vegetable Tagine Base:

• Olive oil
• Onion
• Garlic
• Fresh ginger
• Carrots
• Sweet potato
• Zucchini
• Red bell pepper
• Butternut squash
• Chickpeas (canned)
• Diced tomatoes (canned)
• Vegetable broth
• Dried apricots
• Lemon zest and juice
• Fresh cilantro and parsley
• Toasted almonds (optional)

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time: 1 hour (20 minutes prep, 40 minutes cook)

Equipment Checklist:

• Large Dutch oven or tagine pot
• Wooden spoon
• Sharp knife and cutting board
• Grater for ginger
• Citrus zester
• Measuring spoons and cups

Dietary Adjustments:

• Gluten-Free: Naturally gluten-free as written
• Oil-Free: Sauté aromatics in a splash of vegetable broth instead of oil
• Low-Sodium: Use low-sodium broth and go light on added salt

Serving Size:
Serves 4 as a hearty main dish

General Notes

This recipe is as flexible as it is flavorful. The slow simmering process allows the spices to fully develop, and the dried apricots lend just the right amount of sweetness to balance the savory broth. Tagine recipes are traditionally made in a conical clay pot, but a Dutch oven or heavy-bottomed pot works just as well for home kitchens.

Substitutions

• Sweet Potato: Substitute with pumpkin, parsnips, or golden potatoes
• Chickpeas: White beans or green lentils offer a similar texture
• Apricots: Chopped dates or golden raisins work well
• Tomatoes: For less acidity, use tomato paste and broth in place of canned tomatoes

Variations

• Add Protein: Stir in pan-seared tofu, tempeh, or crumbled veggie sausage
• Heat it Up: Add extra cayenne or diced chili for a spicy kick
• Herb Twist: Try mint or preserved lemon as an additional garnish
• Nuts & Crunch: Add toasted pistachios or pumpkin seeds on top

Let’s Get Cooking

Pro Tips for Step 1: Make the Spice Mix

• Mix spices ahead of time for convenience and to bloom flavor
• Store extra in a sealed jar for future stews or roasted veggies
• Adjust cayenne to your spice preference—start small and build heat

Pro Tips for Step 2: Sauté the Aromatics

• Don’t rush the onions—soft, golden onions build the flavor base
• Add garlic and ginger just before the vegetables to avoid burning
• Use a microplane grater for ginger to distribute evenly

Pro Tips for Step 3: Add the Vegetables

• Cut veggies into even sizes for uniform cooking
• Add harder vegetables first if using different types (e.g., rutabaga or turnip)
• Stir gently to prevent the pieces from breaking

Pro Tips for Step 4: Season and Simmer

• Stir the spice mix into the vegetables before adding liquid—this blooms the spices
• Deglaze the pot with broth to lift any flavorful bits from the bottom
• Add lemon juice near the end for a fresh, citrusy finish

Pro Tips for Step 5: Simmer Until Tender

• Simmer gently to avoid mushy vegetables
• If sauce thickens too much, add a splash more broth
• Taste before serving and adjust salt or lemon juice as needed

Pro Tips for Step 6: Garnish & Serve

• Add herbs and almonds just before serving for freshness and crunch
• Serve with couscous, quinoa, or crusty flatbread to soak up the sauce
• Leftovers can be used as a grain bowl topping or wrap filling

Art Of: Building Flavor in a Vegan Tagine

Tagine cooking is all about building layers of flavor—from the first sizzle of spices in olive oil to the long simmer that melds the vegetables and sauce. Toasting spices in oil is a Moroccan technique that unlocks essential oils and brings depth. Sweet additions like dried apricots and warming spices like cinnamon balance savory elements, creating that unmistakable sweet-salty-spiced profile. And finally, garnishes like fresh herbs and almonds give the dish contrast and brightness.

Tips and Variations

• Add a dash of cinnamon sticks during simmering for deeper warmth
• Try a swirl of harissa or chili oil at the end for smoky heat
• Serve leftovers as a wrap filling with hummus and greens
• Bulk it up with cooked bulgur or pearl couscous stirred in
• Add preserved lemon or capers for a briny, salty pop

Nutrition Breakdown (Per Serving)

• Calories (340): A balanced and filling plant-based meal
• Carbohydrates (58g): From hearty vegetables and chickpeas—great energy source
• Cholesterol (0mg): Heart-healthy and free of animal fats
• Fat (9g): Mostly from olive oil and almonds—rich in healthy unsaturated fats
• Fiber (12g): Excellent source for digestion and satiety
• Protein (10g): Solid protein from chickpeas and vegetables
• Saturated Fat (1g): Low—easily kept in check for heart-healthy diets
• Sodium (420mg): Moderate—can be reduced with low-sodium broth
• Sugar (14g): Naturally occurring in veggies and apricots
• Trans Fat (0g): None—uses only whole food, plant-based ingredients
• Unsaturated Fat (8g): Supports healthy cholesterol and brain function

Storing and Reheating

Refrigerator:
Store in an airtight container for up to 5 days.

Freezer:
Cool completely before freezing. Freeze in individual portions for up to 2 months.

Reheating:
Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the sauce has thickened too much.

Frequently Asked Questions (FAQ)

Q: Can I make this tagine in advance?
A: Yes, and it actually tastes better the next day! The spices continue to infuse and deepen the flavor.

Q: Can I freeze Moroccan tagine?
A: Absolutely. Let it cool fully, then freeze in airtight containers for up to 2 months.

Q: What should I serve with this tagine?
A: Couscous, flatbread, quinoa, or basmati rice are all excellent choices to soak up the sauce.

Q: Is this recipe gluten-free?
A: Yes, the tagine itself is naturally gluten-free. Just pair with a gluten-free side if needed.

Q: Can I make this in a slow cooker?
A: Yes. Sauté the aromatics first, then add everything to your slow cooker and cook on low for 6–7 hours.

Engage and Share

If you try this Authentic Moroccan Vegetable Tagine, I’d love to see your version! Leave a comment, rate the recipe, or tag your creation @SpatulaDaddy on social. This dish is meant to be shared, so bring it to your next gathering or make it a cozy night in. Looking for more warm, spiced vegan meals? Don’t miss my Sweet Potato and Coconut Milk Curry or Smoky Black Bean and Corn Chili!