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Moroccan Vegetable Tagine recipe served on a plate, by Pekin the Chef

Jul 17 2026

Restaurants›TEN 3›Moroccan Vegetable Tagine Recipe

Moroccan Vegetable Tagine Recipe

Inspired by TEN 3

Time45m

Serves4

Vegan, Candied Pistachios

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Ingredients

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Vegetable Tagine

2 tbs olive oil

1 cup Onion, chopped

3 tsp Garlic, minced

2 cups Carrots, sliced

1 cup Zucchini, sliced

1 cup Red bell pepper, chopped

1 cup Chickpeas, canned, drained

1 cup Diced tomatoes, canned

1 cup Vegetable broth

1 tsp Cumin powder

1 tsp Celtic sea salt

1 tsp black pepper

1/2 cup Cilantro, chopped (for garnish)

Method

Cooking Instructions

1

Prepare the Base

In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

2

Add Vegetables

Stir in the sliced carrots, zucchini, and red bell pepper. Cook for about 5-7 minutes until the vegetables soften.

3

Combine Ingredients

Add the chickpeas, diced tomatoes, vegetable broth, cumin, cinnamon, turmeric, salt, and black pepper. Stir well to combine.

4

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.

5

Garnish and Serve

Remove from heat, garnish with chopped cilantro, and serve hot.