Ras El Hanout Spiced Vegetable Tagine
A hearty, slow-cooked vegetable stew infused with warm Ras El Hanout spices, perfect for a comforting vegetarian meal. This african-inspired vegan (vegetarian) ready in about 55 minutes pairs olive oil, large yellow onion, diced, medium 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh cilantro just before serving to brighten the flavors.
Frequently asked questions
How long does Ras El Hanout Spiced Vegetable Tagine take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ras El Hanout Spiced Vegetable Tagine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Ras El Hanout Spiced Vegetable Tagine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ras El Hanout Spiced Vegetable Tagine for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ras El Hanout Spiced Vegetable Tagine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
