This Moroccan-inspired tagine from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti is a hearty and high-protein vegan dinner. Packed with chickpeas, sweet potatoes, zucchini, and bell peppers, it brings together a mix of warm spices like cumin, cinnamon, smoked paprika, and turmeric. The addition of dried apricots adds a touch of sweetness that makes this dish especially appealing to kids.
The tagine is served with quinoa , a protein-rich grain that provides essential amino acids. Topping the dish with toasted almonds adds crunch, while fresh mint and pomegranate seeds bring a burst of freshness. This combination makes for a balanced, nourishing meal that’s both filling and flavorful.
This dish is great for family dinners, meal prep, or even special occasions. The slow-cooked vegetables absorb all the rich flavors, making each bite better than the last. Whether you’re new to tagine or a longtime fan, this version is an easy way to enjoy a classic North African dish in a plant-based way.
Read more: Sheet Pan Gnocchi Alla Norma Moroccan-inspired tagine Ingredients 1 tbsp (15 ml) extra-virgin olive oil 1 onion finely chopped 2 cloves garlic finely chopped 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp ground smoked paprika 1/2 tsp ground turmeric 2 tbsp (32 g) tomato puree 1 heaped tsp harissa paste 1 medium (300 g) sweet potato cut into 1-inch (2-cm) cubes 1 red bell pepper chopped into bite-size pieces 1 yellow bell pepper chopped into bite-size pieces 1.