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A Very Good Tagine/Tajine (Vegetarian)

This healthy Moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. Even though I cook for two I make the full amount because, as with many such dishes, the leftovers are scrummy the next day. Originated with WW, developed by me ;) Spices are dried and ground, as tis winter - add more/less of them as pleases you.

5.0 · 5 reviewsRecipe card by Jude 3Editorial by recipesvibrant · Updated October 15, 2026
One Dish MealYam/Sweet PotatoPotatoBeansFruitVegetable
A Very Good Tagine/Tajine (Vegetarian)

Total time

80 min

Servings

4

Calories

280.7

Category

Stew

This robust vegetable tagine is the ultimate one-dish winter comfort meal, blending earthy sweet potatoes with protein-packed chickpeas. It is perfectly suited for home cooks who appreciate a deep, slow-cooked flavor profile without the need for complex techniques.

Ingredients

Makes 4 servings

  • 1 onion
  • 4 mushrooms
  • 10 sweet potatoes
  • 400 canned tomatoes
  • 150 cherry tomatoes
  • 2 1/2 chickpeas
  • 400 tomato puree
  • 1 cinnamon
  • 1 cumin
  • 1 garlic powder
  • 1/2 hot chili powder

Method

  1. Chop the onions, mushrooms, cherry tomatoes, apricots, and dice the sweet potato into small pieces.

  2. Spray a pan with spray oil, fry the mushrooms and onions for a few minutes on a high heat.

  3. Add everything else, then reduce heat and simmer for at least 1hr (longer if you've got the time, it gets better!).

Cook's notes

  • Dice your sweet potatoes into uniform, bite-sized cubes to ensure they cook through evenly during the hour-long simmer.
  • Sear the mushrooms and onions on high heat until deeply browned; this creates a rich, umami base that defines the dish's flavor.
  • Simmer the tagine partially covered to allow the tomato puree and juices to thicken into a luxurious, clingy sauce.
  • Resist the urge to rush the cooking time, as the starches from the potatoes need the full hour to meld with the cinnamon and cumin.

Easy swaps

  • Instead of Sweet potatoes, use Butternut squashOffers a similar natural sweetness and texture that holds up well during the long simmer.
  • Instead of Mushrooms, use EggplantProvides an extra meaty, sponge-like texture that absorbs the tomato and spice base beautifully.
  • Instead of Hot chili powder, use Harissa pasteAdds a more authentic North African complexity and deeper aromatic depth.
  • Instead of Chickpeas, use Cannellini beansTheir creamy interior provides a softer contrast to the firm sweet potato chunks.

Frequently asked

Can I cook this in a traditional clay tagine pot?

Absolutely; if you have a clay tagine, follow the same browning process on the stove, then cover and transfer to a low oven or keep on the lowest burner setting.

Why are there two types of tomatoes in this recipe?

Using both canned tomatoes and cherry tomatoes provides a layered texture; the canned tomatoes create the sauce, while the cherry tomatoes burst to add bursts of concentrated sweetness.

Is it normal for the sauce to look thin at first?

Yes, as the sweet potatoes cook, they release starches that naturally thicken the tomato puree and juices into a rich glaze.

Does this dish get better the next day?

Yes, the spices like cinnamon and cumin have more time to permeate the sweet potatoes and chickpeas, making it an excellent candidate for meal prep.

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