Recipe · Main course
Vegetable tagine with chickpeas and preserved lemon
Vegetable tagine is a vegetarian classic of Moroccan cooking: potatoes, carrots, zucchini and chickpeas cook gently in spices and their own juices. It is simple, filling and needs little supervision.
Preparation
- Dice the onion, peel the carrots and potatoes and cut them into evenly sized pieces about 2 cm thick. Cut the zucchini into thick slices and the tomatoes into wedges.
- Warm the olive oil in the tagine pot (or casserole) over low to medium heat. Cook the onion with ras el hanout, turmeric and ginger for 3–4 minutes, until fragrant.
- Lay in the carrots and potatoes first, then layer the zucchini, tomatoes, chickpeas and olives on top. Add the water.
- Put on the lid and braise over low heat for about 40–45 minutes. Check once in between that there is still enough liquid.
- Add the preserved lemon rind and simmer uncovered for 5–10 minutes, until the vegetables are tender and the sauce has thickened.
- Season with pepper and only now with salt, sprinkle with coriander and serve straight from the pot.
- Salt last: Preserved lemon and olives release plenty of salt. Season only at the end.
- Heat a clay tagine gently: Clay pots cannot take sudden heat. Follow the maker’s instructions, use a diffuser if needed and never put the empty pot on high heat. More in the tagine buying guide.
- Without a tagine pot: A heavy casserole with a tight-fitting lid works too. Check for doneness along the way.
- Cut evenly: Pieces of the same size soften at the same time. Potatoes need a little longer than zucchini, so they go at the bottom.
- Sides and notes: Serve with flatbread or couscous (both contain gluten). Ras el hanout blends vary, so check the ingredient list if you have allergies.
Handy extras
If you are missing something for the recipe: Advertisement: The Amazon links are affiliate links. They lead to search results, not to a specific offer. Exception: links marked “Our pick” lead directly to a specific product.
Clay tagine pot
The classic pot: the cone-shaped lid returns the steam. Check the glaze and stove suitability.
Preserved lemons
Preserved lemons are available in jars at Middle Eastern grocery stores or online.
Heat diffuser for the hob
Spreads the heat under the clay pot and protects against stress cracks. Follow the maker’s instructions and check your hob type.
Frequently asked questions
Can I cook the vegetable tagine without a tagine pot?
Yes. A heavy casserole with a tight-fitting lid works too. The cooking time may be a little shorter, so check the vegetables along the way.
Which other vegetables work?
Pumpkin, sweet potatoes, aubergine, peppers or green beans. Add firm vegetables first and soft ones later.
How do I store leftovers?
In a closed container in the fridge for 2 to 3 days. Heat thoroughly before eating.
Keep reading
Guide · KitchenHow to buy and use a tagine
Tagine explained: glazed or unglazed, food contact, seasoning, diffuser, induction, avoiding thermal shock, cleaning, and size.
📖 approx. 5 min read
Recipe · Main courseCouscous with vegetables and chickpeas
Make couscous with vegetables yourself: vegetarian recipe with carrots, zucchini, pumpkin, and chickpeas. With serving calculator, cooking mode, and tips.
⏱ 55 min · easy
Guide · KitchenMoroccan spices: how to buy Ras el Hanout and more the right way
Ras el Hanout explained: ingredient list, freshness, storage, grind size, saffron notes, allergens, dosage, and spices for tagine, Harira, and…
📖 approx. 4 min readAs of: October 2026 · We deliberately do not provide nutritional values. If you have allergies or intolerances, check the ingredient lists of the products you use.