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Moroccan Vegetable Tagine created by the Culinary Institute of America

Category:

vegan vegetarian
10 active mins
Serves 10
Vegetarian

Oven-braise roasted vegetables in warm Moroccan Tomato Bliss for a fragrant, satisfying tagine. Roasting the vegetables first creates deep flavor and concentrated sweetness that make the finished dish feel rich & layered. Preserved lemon added at the finish brightens the entire pot. 

  • Step 1

    Heat oven to 425°F. Toss potatoes, carrots, turnips, and shallots with olive oil, garlic, Aleppo pepper, coriander, salt, and black pepper. Spread onto a sheet pan in a single layer. Roast 18–22 minutes until the edges are browned and the vegetables are lightly firm in the center.

  • Step 2

    Transfer roasted vegetables to a deep baking dish. Pour the Moroccan Tomato Bliss directly over the vegetables and scatter the green chickpeas across the top.

  • Step 3

    Cover tightly with foil and bake at 325°F for 12–15 minutes until the vegetables are fully tender and the sauce has thickened slightly.

  • Step 4

    Remove from heat. Stir in preserved lemon, parsley, and cilantro.

    Taste the sauce and brighten with fresh lemon juice if desired. Serve over couscous and finish with fresh chives.

Ingredient list

  • 28 oz
    marble potatoes, halved or quartered
  • 20 oz
    carrots, cut into large angled pieces
  • 18 oz
    small turnips, wedged
  • 6 oz
    shallots, halved lengthwise
  • 1 cup
    green chickpeas (fresh or thawed frozen)
  • 1/4 cup
    olive oil
  • 1 tbsp
    minced garlic
  • 1/2 tsp
    Aleppo pepper
  • 1/2 tsp
    ground coriander
  • 2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 64 oz
    Moroccan Tomato Bliss
  • 1/4 cup
    preserved lemon peel, minced
  • 3 tbsp
    chopped parsley
  • 1 1/2 tbsp
    chopped cilantro
  • 1–2 tsp
    fresh lemon juice
  • Whole wheat couscous, cooked
  • Chives or micro herbs for garnish
  • Olive oil for finishing drizzle