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A big pot of vegan Moroccan tagine

Easy, Healthy, & Flavorful Vegan Moroccan Tagine

Author Chef Summer Storm - garden grub
This is a vegan take on the classic North African stew. The base of this stew is made with tomatoes flavored with tons of warm seasonings and spices. Added to the stew are chickpeas, spinach, and fresh herbs. It is perfectly thick and goes delicious over a baked sweet potato or rice, and with a side of naan bread.
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine American, North African
Servings 5 people


  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp ground ginger
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 1/2 tsp ground cinnamon
  • 1 cup vegetable stock of choice
  • 1 cup canned tomato puree
  • 2 cups canned chopped tomatoes
  • 1 tbsp agave nectar
  • 3 tbsp olive oil
  • 2 cups yellow onion, small diced
  • 1 tbsp peeled garlic cloves, minced
  • 2 cups cooked chickpeas (if using canned chickpeas, drain and rinse them well)
  • 2 large handfuls fresh baby spinach
  • 1/4 cup fresh parsley leaves, roughly chopped
  • 1/4 cup fresh cilantro leaves, roughly chopped


  • First, combine all of the seasonings and spices (the first ten ingredients) in a small bowl. Set aside.
  • In another bowl or container, combine the vegetable stock, tomato puree, chopped tomatoes, and agave nectar. Set aside.
  • Now, place a large stock pot over medium heat. Once hot, add in the olive oil and diced yellow onion. Stir and cook for 5 minutes.
  • Add the minced garlic and the seasoning/spice blend into the pot. Stir constantly for 3 minutes.
  • Turn the heat down to medium-low. Add the bowl of the wet ingredients you combined earlier into the pot. Stir well, cover, and cook for 20 minutes. Stir occasionally.
  • Add the cooked chickpeas into the pot, stir well, re-cover, and cook for 25 more minutes. Stir occasionally.
  • Turn the heat off, add in the spinach, and stir until it is wilted and well combined.
  • Add the chopped cilantro and parsley and stir to combine.
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