Moroccan Mushroom Tagine

Dive into the vibrant flavors of North Africa with this Moroccan Mushroom Tagine, a hearty vegan dish brimming with warm spices and irresistible textures. This one-pot wonder combines tender button mushrooms, sweet dried apricots, and juicy cherry tomatoes, all simmered in a fragrant medley of cumin, cinnamon, turmeric, and coriander. Protein-packed chickpeas and a zesty splash of lemon juice amp up the flavor, while a garnish of fresh parsley and optional toasted almonds adds a delightful finishing touch. Perfectly paired with fluffy couscous, quinoa, or flatbread, this aromatic tagine is an impressive yet easy-to-make meal that's ready in under an hour. Whether you're hosting a dinner party or craving a comforting weeknight dinner, this Moroccan-inspired recipe is sure to transport your taste buds to new culinary horizons.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced white onion
• 3 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon, crushed coriander seeds
• 500 grams, cleaned and quartered button mushrooms
• 200 grams, halved cherry tomatoes
• 400 grams, drained and rinsed cooked chickpeas
• 1 cup vegetable broth
• 10 halved dried apricots
• 1 zested and juiced lemon
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons (optional, for garnish) toasted slivered almonds

Directions

Step 1

Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and ginger and sauté for another minute until fragrant.

Step 4

Add the ground cumin, cinnamon, turmeric, paprika, and crushed coriander seeds. Stir for 1 minute to toast the spices.

Step 5

Add the mushrooms and stir to coat them with the spices. Cook for 5 minutes until they begin to soften and release moisture.

Step 6

Add the cherry tomatoes, cooked chickpeas, vegetable broth, and dried apricots. Stir to combine.

Step 7

Season with salt and black pepper. Bring the mixture to a gentle simmer.

Step 8

Cover the tagine or pot with a lid and simmer for 20 minutes, stirring occasionally.

Step 9

Remove the lid and stir in the lemon juice and zest. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.

Step 10

Remove from heat and garnish with fresh parsley and, if desired, toasted slivered almonds for added texture.

Step 11

Serve hot with couscous, quinoa, or warm flatbread.

Nutrition Facts

Serving size	3169.8 grams (3169.8g)

Amount per serving	% Daily Value*
Calories	1825

Total Fat 55.80g	72%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 3112mg	135%
Total Carbohydrate 289.40g	105%
Dietary Fiber 75.40g	269%
Total Sugars 118.60g
Protein 80.90g	162%

Vitamin D 0IU	0%
Calcium 696mg	54%
Iron 30mg	167%
Potassium 8783mg	187%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 16.3%

Carbs: 58.4%