Name: Moroccan Spiced Mushroom Tagine Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: African
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 500g mixed mushrooms (cremini, portobello, button), sliced or quartered; 1 red bell pepper, diced; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp ras el hanout; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp turmeric; 1 can (400g) chopped tomatoes; 1 can (400g) chickpeas, drained and rinsed; 100g dried apricots, chopped; 250ml vegetable stock; Juice and zest of 1 lemon; Salt and black pepper to taste; Fresh cilantro and parsley, chopped (for garnish); Optional: 2 tbsp toasted almonds, chopped

This vibrant vegan Moroccan spiced mushroom tagine features hearty mushrooms, chickpeas, and sweet apricots simmered in a rich, aromatic tomato broth infused with warm ras el hanout, cinnamon, and cumin. A perfect balance of savory, sweet, and earthy flavors that transports you to the bustling souks of North Africa.

Why You’ll Love This Recipe:

You’ll absolutely adore this Moroccan spiced mushroom tagine because it delivers restaurant-quality flavor with minimal effort. The meaty mushrooms soak up the exotic blend of spices, creating a deeply satisfying, umami-packed dish without any meat. It’s naturally vegan, gluten-free, and packed with nutritious ingredients like protein-rich chickpeas and antioxidant-loaded veggies.

The combination of warm spices, subtle sweetness from dried fruit, and bright citrus notes makes every bite comforting yet exciting. Plus, it’s a one-pot wonder that fills your kitchen with incredible aromas, perfect for cozy weeknight dinners or impressing guests with an authentic North African experience. It’s hearty, healthy, and guaranteed to become a family favorite!

Yield: 4 servings

Moroccan Spiced Mushroom Tagine Recipe

Hearty vegan mushroom tagine with chickpeas, apricots, and warm Moroccan spices – comforting, aromatic, and full of North African flavor!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
500g mixed mushrooms (cremini, portobello, button), sliced or quartered
1 red bell pepper, diced
1 tsp ground cumin
1 tsp ground coriander
2 tsp ras el hanout
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp turmeric
1 can (400g) chopped tomatoes
1 can (400g) chickpeas, drained and rinsed
100g dried apricots, chopped
250ml vegetable stock
Juice and zest of 1 lemon
Salt and black pepper to taste
Fresh cilantro and parsley, chopped (for garnish)
Optional: 2 tbsp toasted almonds, chopped

Instructions

Get your spices ready and let the magic begin! Heat the olive oil in a large heavy pot or tagine over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and golden – this is your flavor foundation!
Wake up those beautiful aromas! Toss in the minced garlic, cumin, coriander, ras el hanout, cinnamon, ginger, and turmeric. Stir for 1-2 minutes until fragrant – your kitchen will smell like a Moroccan souk!
Bring on the mushrooms! Add the sliced mushrooms in batches if needed. Cook for 6-8 minutes, stirring occasionally, until they release their juices and start to brown – they’ll become incredibly meaty and delicious.
Add some color and sweetness! Stir in the diced red bell pepper and chopped dried apricots. Cook for another 3 minutes to soften the pepper slightly.
Time for the saucy base! Pour in the canned tomatoes, vegetable stock, and chickpeas. Give everything a good stir, season with salt and pepper, then bring to a gentle simmer.
Let it bubble away happily! Cover the pot, reduce heat to low, and let it simmer for 25-30 minutes. Stir occasionally – the sauce will thicken beautifully and the flavors will meld into pure comfort.
Brighten it up! Squeeze in the lemon juice and add the zest. Taste and adjust seasoning – maybe a pinch more salt or spice? This step makes it sing!
Rest and relax! Remove from heat and let the tagine sit covered for 10 minutes. This allows the flavors to settle and deepen even more.
Make it look irresistible! Garnish generously with chopped fresh cilantro, parsley, and a sprinkle of toasted almonds for crunch and beauty.
Serve and enjoy the compliments! Ladle into bowls over fluffy couscous, quinoa, or with warm flatbread. Dive in and savor every aromatic, soul-warming bite!

Notes

This dish tastes even better the next day as flavors develop further.
If using a traditional tagine pot, start on low heat and never place it on high direct flame to prevent cracking.
For an authentic touch, serve with Moroccan mint tea!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 275Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 686mgCarbohydrates 44gFiber 11gSugar 22gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use a heavy-bottomed pot or Dutch oven if you don’t have a traditional tagine – it works just as well for even cooking.
Don’t skip toasting the spices first; it awakens their full aroma and depth.
Add the mushrooms in batches to avoid overcrowding and ensure they brown nicely instead of steaming.
For extra richness, stir in a splash of olive oil at the end.
Taste and adjust seasoning near the end – the flavors deepen as it simmers.
Let it rest 10 minutes off heat before serving to allow flavors to meld beautifully.

Ingredients Notes:

Mushrooms (500g mixed varieties like cremini, portobello, and button): The star of the dish! Their meaty texture mimics lamb or beef in traditional tagines, while absorbing all the wonderful spices.
Chickpeas (1 can, drained): Provide plant-based protein and a satisfying bite; they also help thicken the sauce naturally.
Dried apricots (100g, chopped): Add natural sweetness that balances the warm spices – a classic Moroccan touch.
Ras el hanout (2 tsp): This iconic Moroccan spice blend (meaning “head of the shop”) typically includes cumin, coriander, cinnamon, ginger, turmeric, and more – it’s the soul of the dish.
Canned tomatoes (400g): Form the rich, tangy base; use good-quality whole or chopped tomatoes for best flavor.
Fresh cilantro and parsley: Brighten the finished dish with fresh herbal notes.
Preserved lemon or fresh lemon zest/juice: Adds that signature tangy brightness essential to authentic tagine flavor.

Variations and Substitutions:

This tagine is highly adaptable! For a heartier version, add cubed sweet potato, butternut squash, or carrots during the simmering stage. Swap chickpeas for lentils or white beans if preferred. If you can’t find ras el hanout, make your own blend with 1 tsp each cumin, coriander, paprika, plus ½ tsp each cinnamon, ginger, and turmeric.

For extra heat, add harissa paste or chili flakes. Make it nuttier by stirring in toasted almonds or pine nuts at the end. For a gluten-free side, serve with quinoa instead of couscous. If you want a creamier finish, swirl in coconut yogurt or a dollop of tahini before serving. Feel free to use any mushroom mix – even wild varieties like shiitake add wonderful depth!

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. This tagine also freezes beautifully – portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat until piping hot.