Ras El Hanout Spiced Vegetable Tagine

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty, slow-cooked vegetable stew infused with warm Ras El Hanout spices, perfect for a comforting vegetarian meal. This African-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs olive oil, yellow onion, diced, carrots, sliced 1/2 inch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced 1/2 inch
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp ras el hanout spice blend
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 sliced medium carrots, 2 diced medium zucchini, and 1 diced medium eggplant. Cook for 7 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Add 2 tablespoons ras el hanout spice blend, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook and stir for 1 minute until fragrant.
4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juice, 2 cups vegetable broth, and 1 can (15 oz) drained chickpeas. Bring to a gentle simmer, cover, and cook for 25 minutes until vegetables are tender and flavors meld.
5. Step 5: Stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh cilantro just before serving to brighten the flavors.