If you are looking for a simple Moroccan tagine recipe that is vegetarian, well ours is actually vegan! And delicious! And, of course, gluten-free. Now, of course, you don’t actually have to own a Moroccan tagine (or any tagine), this can be made in any heavy pot that has a lid; we’re partial to enameled cast iron Dutch ovens if you don’t have a tagine but, again, any heavy-bottomed pot with a lid will do!
Conversely, if you do have a tagine (we love ours, which we got here on Amazon) you can use it for more than making tagines. For example, we use ours to make our vegan chicken cacciatore, which we make with soy curls.
Which brings us to soy curls. :~) We use soy curls in our vegan Moroccan tagine recipe, but you don’t have to, as it’s also chock full of chickpeas (which some people call garbanzo beans). However, if you’ve never cooked with soy curls this is an excellent recipe with which to start. You can get soy curls on Amazon, or you can order them directly from Butler Foods.
We consider this a Costco recipe because we get our canned diced tomatoes, dried apricots, minced garlic, quinoa, vegetable stock, and olive oil all from Costco!
Easy Vegan Moroccan Tagine Recipe
1 15 ounce can chickpeas, drained and rinsed
8 to 12 large soy curls (optional)
1 15 ounce can diced tomatoes, including the juice
1/2 cup quartered dried apricots (use kitchen shears instead of a knife to make quartering them easy!)
1/2 cup diced onion
1-2 cloves garlic, crushed (can use up to 1 Tablespoon pre-minced garlic)
2 teaspoons to 1 Tablespoon cumin (depending on how much you like cumin)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup uncooked quinoa
1 to 2 cups of vegetable stock (can use water)
2 Tablespoons olive oil
salt and pepper to taste
If using soy curls, put them in a bowl and cover with hot water. Let soak for 10 minutes, then drain the soy curls and press them with paper towels or a clean cloth until you have removed as much of the moisture as you can.
Heat the oil over medium-high heat in the bottom of your tagine or other large, heavy pans, and add the soy curls to it, cooking them until they start to show golden brown in spots. Remove the soy curls from the pan and set aside.
Reduce the heat to medium (or if you aren’t using soy curls, bring the oil in the pot to medium heat) and add the onion, garlic, spices, tomatoes (with their juice) and apricots. Cook for 5 minutes to help the flavors start to meld together, stirring once or twice, then add the chickpeas and one cup of your stock or water. Turn the heat back up a bit, and bring the mixture to a simmer, and then add the soy curls back into the pot. Bring the pot back up to a simmer, then reduce the heat to low, give it a stir, and put the cover on.
Simmer, covered, for 15 minutes. After the 15 minutes, remove the lid, add salt and pepper to taste, and then stir the quinoa into the pot, adding more liquid if needed so that the mixture is covered with a half-inch or so of liquid.
Put the cover back on and simmer for another 15 minutes, or until the quinoa is cooked.
Now enjoy your yummy tagine!
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Our Yummy Vegan Moroccan Tagine
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