Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the cumin and coriander seeds and cook for 1,5 minutes to let the flavours mingle.
Add the peppers and cook for a further 3 minutes, then stir in the olives.
Cover, reduce the heat and cook over a medium heat for 5 minutes until the peppers have softened.
Add the feta and cook for 3 minutes until it begins to soften, then make 4 wells in the mixture.
Break the eggs into the wells, cover and cook for 4–5 minutes until the whites are firm.
Grind pepper over the eggs, garnish with the basil leaves and serve with warm crusty bread, if liked.
Notes & Wine Advice
For spiced tomatoes & eggs with roasted red peppers, heat 1½ tablespoons ghee in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in 1 teaspoon each of coriander seeds and cumin seeds and 2 crushed garlic cloves and cook for 1,5 minutes to let the flavours mingle. Top with 4 sliced tomatoes, then break over 8 eggs. Cover and cook over a medium heat for 6–8 minutes until the eggs are firm. Season, garnish with roasted red peppers from a jar, sliced, and scatter over a chopped small bunch of flat leaf parsley. Serve on buttered, toasted flatbreads.
Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes until they begin to soften and colour.
Stir in the chillies, coriander and cumin seeds, and sugar and cook for 1,5 minutes, then toss in the baby aubergines, making sure they are coated in the spices.
Pour over the tomatoes, cover and cook gently for about 40 minutes until the aubergines are beautifully tender.
Toss in half the mint and coriander, season to taste with salt and pepper, then re-cover and simmer for a further 5 minutes.
Garnish with the remaining mint and coriander and serve hot with couscous and yogurt, if liked.
Notes & Wine Advice
For baby courgettes with mint, replace the baby aubergines with 12 baby courgettes. Follow the recipe as for Herby baby aubergines but reduce the cooking time to 30 minutes after adding the tomatoes and omit the coriander and double the quantity of mint.
Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the shallots and garlic and cook for 3 minutes until they begin to soften and colour.
Add the sultanas, harissa and honey, then toss in the butternut squash, making sure it is coated in the spicy mixture.
Pour in enough water to cover the base of the tagine or saucepan, bring to the boil, then reduce the heat, cover and cook gently for about 20 minutes until the squash is tender.
Season to taste with salt and pepper, scatter the coriander over the top and serve with wedges of lemon to squeeze over it.
Notes & Wine Advice
For butternut squash with apple, heat 2 tablespoons olive oil and a knob of butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 1 finely chopped onion and cook for 3 minutes until it begins to soften. Stir in 1½ teaspoons harissa paste, 1 butternut squash, peeled, deseeded and cut into bite-sized chunks, and 2 apples, cored and thickly diced, and proceed with the rest of the recipe as for Butternut squash with sultanas.
Heat the olive oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the ginger, cinnamon sticks and shallots, toss to coat well and cook for 3 minutes until the shallots begin to colour, then add the yam and cook for a further 3 minutes.
Add the prunes and honey and pour in the stock.
Bring to the boil, then reduce the heat, cover and cook gently for about 25 minutes.
Toss in most of the herbs, season to taste, and cook for a further 5–6 minutes to let the flavours mingle.
Garnish with the remaining herbs and serve immediately with plain, buttery couscous, if liked.
Notes & Wine Advice
For yam with carrots and sultanas, replace the shallots with 3 carrots, peeled and cut into bite-size chunks, and substitute the prunes with 150 g sultanas. Follow the recipe as for Yam with shallots & prunes and serve as a side dish with grilled or roasted meats, or with couscous.
Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and cook for 4 minutes until it begins to soften.
Add the garlic, coriander and cumin seeds, turmeric and dried mint, then toss in the potatoes, making sure they are coated in the spices.
Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 5–6 minutes.
Add the artichokes and stir to combine, then re-cover and cook for 10 minutes.
Stir in the peas and preserved lemon rind and cook, covered, for a further 5 minutes until the peas are tender.
Season to taste with salt and pepper, then scatter the coriander over the top.
Serve with chunks of fresh crusty bread or couscous, if liked.
Notes & Wine Advice
For artichokes with broad beans, place 4 ready-prepared artichoke bottoms hollow-side up in the base of a tagine or a large, heavy-based saucepan. Mix together 2 tablespoons olive oil, the juice of 1 lemon and 2 tablespoons water in a bowl and pour the mixture over the artichokes. Cover and cook over a medium heat for about 15 minutes. Add 225 g fresh, podded broad beans, sprinkle over 1 teaspoon of sugar and scatter with 1 tablespoon finely chopped dill. Re-cover and cook for 5–6 minutes until the broad beans are tender. Season to taste and serve with couscous.
Put the sweet potato chunks in the base of a tagine or ovenproof dish, drizzle over the oil and toss in the ginger and garlic.
Place the tagine, uncovered, in a preheated oven, 200°C Gas Mark 6, for 45–50 minutes until the sweet potato is tender and some pieces are slightly caramelized.
Season to taste with salt and pepper.
Garnish with the coriander and serve as a side dish with roasted or grilled meats or with couscous, if liked.
Notes & Wine Advice
For roasted butternut squash with honey & ginger, peel, deseed and chop 1 large butternut squash into bite-sized pieces. Put the squash chunks in the base of a tagine or ovenproof dish, drizzle over 2 tablespoons olive oil and toss in 1 tablespoon peeled and finely chopped fresh root ginger. Place the tagine in the oven as above and roast the squash for about 30 minutes until tender. Drizzle over 1 tablespoon runny honey, stir to coat well and return the tagine to the oven for a further 10 minutes. Season to taste with salt and pepper and serve as a side dish to grilled and roasted meats or with couscous.
Put the tomatoes in the base of a tagine or ovenproof dish, drizzle over the oil, scatter the garlic, chillies and sugar over the tomatoes and toss to coat well.
Place, uncovered, in a preheated oven, 200°C Gas Mark 6, for 20–25 minutes until the tomato skins begin to wrinkle.
Sprinkle half the preserved lemon rind over the tomatoes and stir to coat well, then season with salt.
Return to the oven for 5–10 minutes.
Serve with chunks of crusty bread or with grilled and roasted dishes, if liked.
Notes & Wine Advice
For roasted cherry tomatoes with feta & mint, put 450 g cherry tomatoes in the base of a tagine or ovenproof dish, drizzle over 2 tablespoons olive oil, scatter over 4 garlic cloves, halved and smashed and 1 teaspoon sugar and toss to coat well. Place, uncovered, in a preheated oven, 200°C Gas Mark 6, for 20–25 minutes, then toss in 1½ teaspoons dried mint and scatter 150 g crumbled feta cheese over the top. Return to the oven for 5–10 minutes. Garnish with 1 tablespoon finely chopped mint.
Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions, garlic and sugar and cook for 4 minutes until they begin to soften and colour.
Stir in the chilli flakes and the dried sage leaves and cook for a further 1 minute.
Use a wooden spoon to create 4 wells in the onion mixture and crack the eggs into them.
Cover and cook over a medium heat for a further 4 minutes until the whites of the eggs are firm.
Season with salt and pepper and serve immediately on toasted flat breads or with a dollop of thick yogurt, if liked.
Notes & Wine Advice
For eggs with black olives and parsley, heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 tablespoons black olives, pitted and finely sliced, and 2 finely chopped garlic cloves, omitting the sugar, and cook for 3 minutes. Finely chop a small bunch of parsley and add most of it to the olives and garlic. Crack the eggs over the top, cover and cook for about 4 minutes until the whites of the eggs are firm. Season with salt and pepper and scatter the remaining of the parsley over the top.
Moroccan Harvest Tagine is a fragrant vegetarian dish filled with tender eggplant, zucchini, sweet dried apricots, aromatic ras el hanout, and tomatoes. Slow simmering allows the vegetables to absorb the warm North African spices, creating a comforting meal that’s perfect for sharing with family and friends.
Heat the olive oil and butter in a tagine or heavy saucepan over medium heat.
Add the onion and garlic and cook for about 2 minutes until softened.
Stir in the aubergines and courgettes.
Cook for another 4 minutes, stirring occasionally.
Add the dried apricots, ras el hanout, and sugar.
Mix well until everything is coated with the spices.
Stir in the chopped tomatoes and half of the fresh herbs.
Bring the mixture to a gentle boil.
Cover and simmer for 30 to 40 minutes until the vegetables are tender.
Season with sea salt and black pepper.
Sprinkle with the remaining parsley and coriander before serving.
Serve with creamy yogurt and warm crusty bread if desired.
Notes & Wine Advice
Recipe Notes
For an even richer flavor, prepare the tagine a day ahead and gently reheat before serving.Replace the dried apricots with chopped dates for a deeper, caramel-like sweetness.Serve with fluffy couscous, warm flatbread, or steamed rice to soak up the flavorful sauce.A spoonful of Greek yogurt adds a refreshing contrast to the warm Moroccan spices.
Wine Advice
A chilled Viognier complements the sweet apricots and fragrant spices beautifully.For a lighter pairing, enjoy this tagine with a glass of Pinot Gris, whose fresh fruit notes balance the rich tomato sauce.
Moroccan Harvest Tagine is a comforting North African vegetable dish that celebrates the rich flavors of Moroccan cuisine. Tender aubergines, courgettes, sweet dried apricots, tomatoes, and the aromatic spice blend ras el hanout slowly simmer together until every bite is infused with warm, fragrant flavors. Traditionally prepared in a tagine, this vegetarian recipe is equally delicious cooked in a heavy Dutch oven or saucepan, making it easy to enjoy authentic Moroccan cooking at home.
Why You’ll Love This Moroccan Vegetable Tagine
This Moroccan vegetable tagine is packed with colorful vegetables, warming spices, and natural sweetness from dried apricots. The slow cooking process allows every ingredient to absorb the rich tomato sauce while keeping the vegetables tender without becoming mushy. If you enjoy one-pot meals, you’ll also love our Moroccan Recipes, Vegetable Recipes, Vegetarian Recipes, Stew Recipes, and Dinner Recipes.
Fresh Ingredients for Moroccan Harvest Tagine
Moroccan Harvest Tagine uses everyday vegetables combined with one of Morocco’s most famous spice blends. Ras el hanout brings warmth and complexity, while dried apricots add gentle sweetness that balances the acidity of the tomatoes. Fresh parsley and coriander brighten the finished dish, making every serving vibrant and full of flavor.
Serving Suggestions
This Moroccan vegetable tagine is wonderful served with fluffy couscous, steamed rice, warm flatbread, or crusty artisan bread. A spoonful of Greek yogurt adds a cool, creamy contrast to the fragrant spices. It’s equally suitable for a relaxed Family Dinner, a special Gourmet meal, or a cozy Weekend dinner.
Storage Tips
Store Moroccan Harvest Tagine in an airtight container in the refrigerator for up to four days. Like many slow-cooked dishes, the flavors become even richer overnight. It also freezes well for up to three months and reheats beautifully over gentle heat. For safe food storage recommendations, visit the FDA Food Safety website.
Whether you’re discovering Moroccan cooking for the first time or preparing another favorite from North Africa, Moroccan Harvest Tagine delivers warming spices, wholesome vegetables, and authentic comfort in every delicious serving.
Manage Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
