Take the typical fragrant flavours of a traditional Moroccan tagine and turn them into this simple one-pot vegan Vegetable Tagine recipe. Sweet potato and chickpeas form the basis for the spices and apricots.
Heat the oil in a large pan or tagine. Add the onions and cook for a few minutes until soft and translucent.
Add the garlic and spices and cook for a further minute.
Stir in the sweet potato, red pepper, courgette and cook for 8 minutes, stirring often.
If it starts to catch on the bottom of the pan, add a splash of water.
Add the chickpeas, vegetable stock, lemon zest and juice and apricots and simmer, covered, for 15 minutes or until the vegetables are soft. Season to taste with the salt and pepper.
Meanwhile, cook the couscous according to packet instructions. Serve the vegetable tagine over the couscous, topped with the fresh herbs and flaked almonds.
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Notes
For gluten-free, use a gluten free alternative to couscous.
Once cooked, this tagine recipe will keep in the fridge for up to 4 days. In fact, I think it's even better the second day as all the flavors really get the chance to mingle!
This recipe is freezer friendly. Just let it cook completely, then freeze in a freezer-safe container for up to 3 months. Defrost, heat and serve.