Autumn Vegetable Tagine

During the Autumn season, I get to enjoy the leaves changing colours, wear my comfy sweaters and boots and most importantly I get to eat some of my favourite, hearty meals.

At the start of the summer, my mom generously bought me a beautiful ceramic Tagine, and I’ve been aching to use it. Since Autumn is just a couple days away, the markets are already selling some of the beautiful produce of the season. I thought this tagine dish would be perfect to highlight these ingredients.

What is a Tagine? It is a type of North African dish and it is cooked in a ceramic or clay pot with a cone shaped lid, also called a tagine. The dish is a slow cooked stew that includes vegetables, spices, fruits and nuts (and usually meat). This is a perfect dish to make in bulk and keep for weekly lunches or a big family dinner.

**Feel free to click on the links for photo references**

Recipe makes approx. 4 servings 


  • 3 tbsp olive oil
  • 1 cup red onion, sliced
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 10 dried apricots, halved
  • 2 tbsp tomato paste
  • 1 tbsp honey (substitute: Agave syrup)
  • 1 tbsp ras el hanout (North African spice blend)
  • 1/2 tsp paprika
  • 1 cup carrot, slicked thick
  • 1 cup butternut squash, cubed
  • 1 cup acorn squash, cubed (substitute: pumpkin, parsnips, sweet potato etc.)
  • 1 cup cauliflower, large pieces
  • 1 cup tomato, cubed
  • 1 cup brussels sprouts, halved
  • 1 cup chickpeas (canned or pre-soaked)
  • 2 tsp salt (or salt to taste)
  • parsley, mint, slivered almonds, sumac to garnish
  1. In a tagine or pot, heat up olive oil on medium heat. Add onions, garlic and ginger and saute till soft and fragrant
  2. Add dried apricots, ras el hanout, paprika, tomato paste and honey. Stir together for approx. 3 minutes
  3. Add vegetables, chickpeas, salt and 2 1/2 cups of water. Stir and cover with lid. Cook on medium-high heat for approx 30 minutes. Stir every 5 minutes.
  4. Add garnish of sumac, parsley, mint and almonds before serving with bread or couscous. Enjoy! 🙂



Add yours →

  1. What a beautiful dish and a beautiful pot!


  2. Rhonda McBallister September 28 — 2:28 am

    This is really interesting. Vegetable Tagine is traditionally a spring dish, not an autumn dish. I really like this unusual and very, very, very, very, very, very, very, very strange take on this dish. What an odd feeling it must be, to consume a vegetable in the season of autumn. I just might have to try it.

    Ever since that whole “fusion” trend happened, people are just trying everything every which way. And I think that’s just tremendous.


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