Saffron-Laced Moroccan Tagine Recipe | Vegetarian Times Skip to main content

Saffron-Laced Moroccan Tagine

In this stew, the vegetables are cut large for satisfying texture (and less chopping!). Serve the tagine over brown rice, couscous, quinoa or another steamed grain.



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2 Tbs. olive oil
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2 medium-sized onions, finely chopped (about 2 cups)
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1 green bell pepper, cut into ¼-inch-wide strips
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1 28-oz. can whole tomatoes, drained and chopped
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2 celery stalks, cut into 1-inch pieces (about 1 cup)
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1 15-oz. can chickpeas, drained and rinsed
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2 small turnips (about ½ lb.), peeled and quartered
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2 medium-sized carrots (about ½ lb.), peeled, halved and cut into chunks
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1 tsp. salt
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¼ tsp. ground black pepper
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1 small zucchini, cut into large chunks


1. Heat oil in 4-qt. Dutch oven over medium-low heat. Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened. Stir in tomatoes, celery, 1 cup water and saffron. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 10 minutes.

2. Stir in chickpeas, turnips, carrots, salt and pepper. Simmer, partially covered, 20 minutes.

3. Add zucchini, and simmer 10 minutes more. Season to taste with salt and pepper, if necessary.

4. Serve with spoonfuls of Spiced Cilantro Dressing.

Nutrition Information: 

6 g
Total Fat: 
5.5 g
Saturated Fat: 
1 g
33 g
690 mg
8 g
7 g
6 Servings

Comments on this Recipe

I'm thinking there has to be a typo on the nutritional information for this recipe. There is no way this has almost 2000 calories per serving. Was there supposed to be a decimal point in there, maybe?

This Tagine is fantastic. Easy to make, full of nutrients, low fat but packed with great vegetable flavors in an aromatic saffron sauce. The best part is the Spiced Cilantro Dressing, a fabulously spiced condiment that puts the dish over the edge. Serve with couscous rather than rice, it is more authentic and compliments the dish perfectly. A great dish, highly recommended.