Vegetarian Tagine

Enough for 3 hungry or 4 regular meals.

You can also toss in eggplant but usually the tagine is overfull already with the stuff above.

I use a tagine with a cast iron base, so it can go right on the stove. A ceramic one might not, and if so start in a pan and move to the oven later. Don't blame me if your lovely authentic tagine cracks from the stove top's heat.


  1. Start the water or broth heating in a separate container.
  2. Saute the onion in the olive oil in the tagine base on a stove top at low heat. Add the garlic and shalots and saute them as well.
  3. Add in the long cooking bits: the spices (ground up into a paste), the potatoes, the carrots, and some of the water. Cover and simmer until the carrots and potatos are tender but not fully cooked. 15-20 minutes.
  4. Add the rest: chickpeas, dates, orange juice, apricots, figs or raisins, and the sweet syrup. Cover and continue simmering until everything is quite teneder.
  5. Remove from the stove to cool slightly and serve.
  6. Serve with plain couscous (or in a pinch, rice) to absorb the liquid and flavors.

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