Vegetable Tagine with Apricots and Almonds

A Hearty and Flavourful Vegetable Tagine

This Moroccan-inspired vegetable tagine is the perfect balance of warming spices and hearty vegetables. Turmeric, ginger, and cinnamon give the dish its bold flavour, while butternut squash and potatoes make it filling. It’s the kind of dish that’s just as comforting on its own as it is with some tasty sides.

Great for Sharing

If you’re feeding a crowd, try serving the vegetable tagine with couscous, a creamy herb yogurt dip, or fluffy flatbreads. These sides will make your meal even more satisfying and add variety to the flavours. Plus, it’s a fun way to get everyone involved in the kitchen! Everyone can help chop, stir, and serve for a relaxed feast.

The Ingredients Make All the Difference

The vegetable tagine is packed with melt-in-your-mouth butternut squash, miniature potatoes, and tangy apricots. The green olives add a lovely, salty punch, while the toasted almonds and chickpeas bring some crunch and protein. Top it off with fresh parsley or coriander (depending on your preference) for that burst of freshness. This dish is a perfect balance of flavours and textures, making it a crowd-pleaser every time.

Print Recipe

Vegetable Tagine with Apricots & Almonds

The vegetable tagine is packed with soft melt-in-the-mouth butternut squash, miniature potatoes, tangy apricots, and green olives.

Course: Dinner

Keyword: Camping Food, Food for sharing, Vegan Recipe

Servings: 6 or more with sides

Ingredients

• 1 tbsp oil
• 2 large onions – sliced
• 4 garlic cloves – chopped
• 1 ½ tsp ground ginger
• 1 tsp turmeric
• ½ tsp cinnamon
• 600g butternut squash – peeled, de-seeded and chopped into bitesize pieces
• 400g miniature potatoes
• 500ml vegetable stock
• 100g dried apricots
• 2 tbsps fresh lemon juice
• 100g green olives
• 50g whole almonds – either blanched or with the skin on 
• 1 tin of chickpeas – drained
• 1 tbsp maple syrup or honey
• A large handful of chopped fresh parsley or coriander 

Optional to serve

• Couscous
• Plain yoghurt with chopped herbs
• Flat bread

Instructions

• Heat a large lidded pot with the oil, then fry the sliced onions until they’re soft and starting to turn translucent. Add the garlic and fry for a minute. Stir in the ginger, turmeric, and cinnamon – let the spices cook for a minute before adding the vegetable stock, squash, and potatoes. Bring to a boil them simmer with the lid on for 30 minutes. 
• Add the apricots (you can leave them whole or halve them). Stir in the lemon juice and leave to simmer for 10 minutes while you prepare the almonds and chickpeas. 
• Heat a frying pan, then toast your almonds for a few minutes so each side starts to brown. Set aside in a bowl then add your chickpeas and heat these for a few minutes. Take the pan off the heat then add the toasted almonds with the chickpeas and stir in the syrup or honey.
• Once the vegetables are tender and you’re ready to serve the tagine, scatter over the almonds and chickpeas along with a handful of chopped fresh parsley or coriander.
• Enjoy a bowl of this on its own or with the suggested accompaniments for a Moroccan-inspired feast.

MORE RECIPE IDEAS

You can find more tasty food ideas on my blog Cook Shoot and Share. Or for another Moroccan food ideas check out this Squash Stew with Herb and Nut Topping. You can also take check out my Instagram too where you can keep up to date with recipes I make.