Photo of Vegetable tagine by WW

Vegetable tagine

3 - 8
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
This vibrant Moroccan-style dish is full of fresh vegetables and spices balanced with the sweetness of dried apricot


Canola oil

1 tbs


1 whole, thinly sliced


2 medium, coarsley chopped


1 individual, coarsley chopped

Ground cumin

2 tsp

Ground coriander

1 tsp

Mustard seeds

1 tsp

Dried turmeric

1 tsp

Fresh ginger

2 tsp, grated


2 clove(s), crushed

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Orange sweet potato (kumara)

450 g, (500g), cut into 3cm pieces


80 g, cut into florets

Dried apricots

cup(s), finely chopped

Canned chickpeas, rinsed and drained

480 g, (2x400g)

Baby spinach leaves

150 g

Low-fat natural yoghurt

¼ cup(s)

Fresh coriander

cup(s), finely chopped

Vegetable stock

2 cup(s)


  1. Heat oil in a large saucepan over medium heat. Add leek, carrot and celery and cook, stirring, for 3–4 minutes or until leek has softened. Add cumin, ground coriander, mustard seeds, turmeric, ginger and garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add paste, stock, tomatoes and sweet potato and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add cauliflower, apricots and chickpeas and simmer, uncovered, for 15 minutes or until vegetables are tender.
  3. Stir in spinach and simmer for 2 minutes or until spinach has wilted. Serve tagine with a dollop of yoghurt and sprinkled with fresh coriander.


Serving Suggestion: Couscous. Place ¾ cup (138g) couscous in a medium heatproof bowl. Add ¾ cup (185ml) boiling water. Stir, cover and set aside for 3–5 minutes or until liquid is absorbed. Scrape with a fork to separate the grains. Season with salt and freshly ground black pepper.TIP: Lots of dirt can hide between the layers of a leek. The easiest way to remove it is to slice the leek and then rinse it under cold running water. Drain well before cooking.