Name: Moroccan-Spiced Vegetable Tagine with Harissa & Herbs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Moroccan
Ingredients: 1/4 cup olive oil; 1 tablespoon harissa paste; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 4 medium Yukon Gold potatoes (1 lb), sliced; 1/2 large onion, sliced; 6 large garlic cloves, sliced; 3 large plum tomatoes (3/4 lb), sliced; 2 medium carrots, thinly sliced diagonally; 1/2 teaspoon salt; Freshly ground black pepper, to taste; 1/2 cup vegetable broth; 2 tablespoons chopped cilantro

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Looking for a cozy, flavor-packed dish that’s as nourishing as it is aromatic? This Moroccan-Spiced Vegetable Tagine is a layered celebration of warm spices, tender vegetables, and vibrant North African flavors. It’s the kind of dish that fills your kitchen with an irresistible aroma while it slowly roasts in the oven—making it perfect for a comforting dinner, a meatless main course, or a flavorful side for your next gathering.

Harissa brings the heat and depth, while a blend of coriander, cumin, ginger, and turmeric creates a rich, earthy base that elevates humble vegetables like Yukon Gold potatoes, carrots, and tomatoes into something truly special. Whether you’re feeding a crowd or meal-prepping for the week, this is the kind of recipe that’s as easy as it is impressive.

Moroccan-Spiced Vegetable Tagine with Harissa & Herbs

Why You’ll Love This Recipe

Bold Moroccan Flavors: Warm, smoky, spicy, and perfectly balanced.
One-Pan Wonder: All ingredients are layered and baked in one dish.
Vegan & Gluten-Free: Naturally plant-based and perfect for most diets.
Make-Ahead Friendly: Great for prepping in advance or next-day leftovers.
Versatile Side or Main: Serve it as a vegetarian entrée or alongside grilled meats.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below.)

1/4 cup olive oil
1 tablespoon harissa paste
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
4 medium Yukon Gold potatoes (about 1 lb), sliced
1/2 large onion, sliced
6 large garlic cloves, sliced
3 large plum tomatoes (about 3/4 lb), sliced
2 medium carrots, thinly sliced diagonally
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 cup vegetable broth
2 tablespoons chopped cilantro, for garnish

Instructions

Preheat Oven
Preheat your oven to 350°F (177°C).
Mix the Spice Paste
In a small bowl, whisk together the olive oil, harissa paste, coriander, cumin, ginger, and turmeric.
Toss the Potatoes
Add the sliced Yukon Gold potatoes to the bowl and toss to coat evenly with the spice mixture.
Layer the Vegetables
In a round baking dish, create the first layer with half the onion slices, followed by half the seasoned potatoes, and half the garlic.
Next, add a layer of half the tomatoes and half the carrots. Season lightly with salt and black pepper.
Repeat the Layers
Repeat the layering with the remaining onion, potatoes, garlic, tomatoes, and carrots. Drizzle any leftover spice mixture over the top.
Add the Broth
Carefully pour the vegetable broth around the edge of the dish to moisten the bottom layers.
Bake Covered
Cover tightly with aluminum foil and bake for 1 ½ hours, or until the potatoes are fork-tender.
Rest & Garnish
Let the dish sit, covered, for 10 minutes to finish steaming. Garnish with freshly chopped cilantro before serving.

Variations

Add Chickpeas: For extra protein, add a can of drained chickpeas between the layers.
Spicier Kick: Use extra harissa or add red pepper flakes.
Different Veggies: Try sweet potatoes, zucchini, or bell peppers.
Add Citrus: A squeeze of lemon before serving brightens the entire dish.
Top with Yogurt: A spoonful of plant-based or regular yogurt adds creaminess and contrast.

Heating & Storage

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the oven at 350°F for 15–20 minutes or microwave individual portions until hot.
Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What is harissa paste?

Harissa is a North African chili paste made with roasted red peppers, spices, and garlic. It adds heat and depth of flavor.

Can I use a different type of potato?

Yes, though Yukon Golds hold their shape well and have a creamy texture. Red or white potatoes can also work.

Is this dish spicy?

It has a mild to moderate heat depending on the harissa you use. You can adjust the spice level to your taste.

Can I make this ahead of time?

Absolutely. Prepare and bake the dish in advance, then simply reheat before serving.

Do I need to peel the potatoes?

Not necessarily. The skin adds texture and nutrients, but feel free to peel them if you prefer.

What can I serve this with?

This dish pairs beautifully with couscous, rice, or grilled meats. It’s also great on its own as a vegetarian main.

Is this recipe vegan?

Yes, it’s 100% plant-based and dairy-free.

Can I use fresh herbs instead of dried spices?

Dried spices are essential here for depth of flavor. However, you can finish the dish with fresh parsley or mint.

What size baking dish should I use?

An 8- to 9-inch round baking dish or similar-sized casserole dish works perfectly.

Can I use water instead of vegetable broth?

Yes, but the broth adds extra flavor. If you use water, consider adding a touch more salt and spices.

Conclusion

This Moroccan-Spiced Vegetable Bake is proof that simple ingredients, when layered with the right spices, can create something truly special. With its rich aroma, tender texture, and soul-warming flavors, it’s the kind of dish you’ll find yourself craving again and again. Whether you’re eating plant-based or just looking to spice up your dinner table, this comforting bake is a must-try.