This Moroccan Vegetable Stew with chickpeas is brimming with warm Moroccan spices. It’s packed with plants and cooked in one-pot. Vegan and gluten-free.
A vegetable tagine is a fragrant North African stew, slow-cooked to perfection in a traditional earthenware pot or a regular pan.
My version is packed with hearty butternut squash, carrots, green beans, red pepper, chickpeas, and sweet dried apricots, all simmered in a rich tomato base with warming spices like cinnamon, cumin, and cardamom.
The deep, spiced aroma is balanced by the subtle heat of harissa and the freshness of coriander, creating a dish that’s both comforting and vibrant.
While the ingredient list may seem long, it’s incredibly easy to make, and you can adjust the spices to suit your taste. Give it a try—you’ll be rewarded with a nourishing, flavour-packed meal that’s perfect any day of the week!
Although authentic tagine is cooked in a ceramic pot with a funnelled lid (called a tagine), I’ve used a pan. You can use any large pot or Dutch oven.
More mixed vegetable recipes you may like to try are my Indian vegetable curry .
Ingredients notes
Be sure to check out the full recipe and ingredient list below
- butternut squash – peeled, seeded and cubed. You could sub in sweet potatoes.
- carrots
- green beans
- red pepper – green bell peppers work too but are not as sweet.
- cooked chickpeas (garbanzo beans) I cook chickpeas in the Instant Pot.
- dried apricots – The apricots simmer in the sauce and become deliciously soft and imbibe the stew with sweetness. You could also use raisins.
- tomatoes – I used a mix of tinned chopped tomatoes and passata. You can use whatever you have to hand.
- onion
- garlic cloves
- ginger
- spices – ground cinnamon powder, ground cumin coriander powder, cardamom pods, bay leaf
- harissa – I use my homemade rose harrisa paste but you can use shop bought.
- coriander (cilantro)
- oil
Serving suggestion
You can easily enjoy this vegan Moroccan stew as it is, but for a more filling meal, you may want to pair it with another side dish.
Cous cous
Flatbreads
Brown rice
Cauliflower rice
Broccoli rice
Top with a dollop of yogurt or sour cream with fresh herbs.
Storage
Store leftover stew in an airtight container and keep refrigerated for up to 3 days. Reheat in the pan with a splash of water.
I do not recommend freezing the stew as the vegetables will loose their texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Moroccan Vegetable Tagine with Chickpeas
Equipment
- 1 pan
- oven optional
Ingredients
- 1 cup butternut squash peeled,seeded and cubed
- 1 cup cooked chickpeas without water
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 cup carrots cubed
- 1 cup chopped tomatoes
- ½ cup french beans chopped
- ½ cup red pepper chopped
- 4 cloves garlic finely chopped
- 1 teaspoon ginger paste
- 2 tablespoon harissa paste
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin and coriander
- 4 green cardamom pods
- 1 bay leaves
- 250 ml vegetable stock or water
- 6 dried apricots roughly chopped
- 3 tablespoon chopped fresh coriander
- 2 tablespoon almond flakes toasted optional
Instructions
- Heat oil in a oven safe pan (if cooking in the oven) and add bay leaf and cardamom pods.
- Then add onion, ginger and garlic and fry for 2-3 minutes or until fragrant.
- Add carrots, saute for a minute, cover the pan with a lid and cook for 5 minutes on low heat.
- Add squash, french beans, red pepper and tomatoes, passata, chickpeas and all the spices, harissa paste and salt.
- Mix well and pour the stock and add apricots.
- Cover the pan and simmer for 15-20 minutes, or until all the veggies are tender but still retain their shape and texture.
- Or cook in the preheated oven at 180℃ for 40 minutes or until veggies are tender.
- Sprinkle finely chopped coriander/parsley and almond flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2010.
Moroccan Vegetable Tagine with Chickpeas
Equipment
- 1 pan
- oven optional
Ingredients
- 1 cup butternut squash peeled,seeded and cubed
- 1 cup cooked chickpeas without water
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 cup carrots cubed
- 1 cup chopped tomatoes
- ½ cup french beans chopped
- ½ cup red pepper chopped
- 4 cloves garlic finely chopped
- 1 teaspoon ginger paste
- 2 tablespoon harissa paste
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin and coriander
- 4 green cardamom pods
- 1 bay leaves
- 250 ml vegetable stock or water
- 6 dried apricots roughly chopped
- 3 tablespoon chopped fresh coriander
- 2 tablespoon almond flakes toasted optional
Instructions
- Heat oil in a oven safe pan (if cooking in the oven) and add bay leaf and cardamom pods.
- Then add onion, ginger and garlic and fry for 2-3 minutes or until fragrant.
- Add carrots, saute for a minute, cover the pan with a lid and cook for 5 minutes on low heat.
- Add squash, french beans, red pepper and tomatoes, passata, chickpeas and all the spices, harissa paste and salt.
- Mix well and pour the stock and add apricots.
- Cover the pan and simmer for 15-20 minutes, or until all the veggies are tender but still retain their shape and texture.
- Or cook in the preheated oven at 180℃ for 40 minutes or until veggies are tender.
- Sprinkle finely chopped coriander/parsley and almond flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango shrikhand, also called amrakhand, is a wonderful cooling Indian yogurt dessert made during the hot summer months. You can easily prepare this easy instant mango shrikhand using greek yogurt within 10 minutes.
I love to add a generous dollop of whipped double cream to make it extra thick, creamy and silky.
- How to make Shrikhand thicker
- Serving Suggestion
- Ingredients
- Method
- Vegan Mango Shrikhand
- Storage
- Other Mango recipes
Mango Shrikhand is a take on the more traditional recipe of Shrikhand which uses only saffron and nuts to flavour it. You might like our Sugar-free Shrikhand with Saffron that is a more guilt-free treat!
It is prominently flavoured with Indian mangoes.
To make mango shrikhand, you need to use mango pulp . You can either use homemade – best during the mango season or use tinned or canned mango pulp for other times of the year.
My Mum told me that back in the day, in India, mango was rarely used as a flavouring for desserts, particularly in Gujarat. Since the rise of new restaurants, food cookery programs, and recipe books, there have been a lot more experimenting with flavourings of traditional recipes.
For example, mango lassi was unheard of in India but became instantly popular in the UK as curry houses would sell it and many British Asians would make it in their homes. One of my favourite lassi recipes is this homemade mango lassi .
How to make Shrikhand thicker
We have found that using double cream that has been whipped or using extra thick double cream is the best way to get thick shrikhand.
The cream also adds a silkiness and smoothness whilst keeping the shrikhand consistency extra light and airy. It is easier on the stomach and is much more satisfying.
Greek yogurt is the not-so-secret ingredient that has been used for some time now in making thick shrikhand quickly. Full-fat Greek yogurt is the best.
For even extra thickness, you can use Skyr yogurt. You can also strain Greek yogurt to make it even thicker – you’ll be surprised how much water it still releases. Both are especially useful in this recipe as the mango pulp will make the shrikhand a little looser.
Adding powdered sugar is better than just granulated as granulated sugar will release moisture and make the shrikhand runny.
Powdered sugar prevents this from happening. Either buy caster sugar or use a high-speed blender to make granulated sugar into a fine powder.
Keep refrigerated until serving. As the shrikhand approaches room temperature it will become runnier.
Serving Suggestion
This Indian sweet dish recipe celebrates the arrival of the most fragrant mangoes in India which are then distributed worldwide.
There is no greater feeling than coming downstairs in the morning and smelling the beautiful perfume of Alphonso and Kesar mangoes that are ripening.
There is beauty in eating mango flavoured foods and desserts in the spring/summer rather than during the winter months.
Of course, there are no rules! So you can serve this shrikhand anytime of the day but it goes brilliantly as part of a Gujarati thali .
You could combine leftovers to make a quick version of this Mango Cheesecake Lassi .
Top shrikhand with pistachios and saffron strands.
Ingredients
Be sure to check out the full recipe in the recipe card below
You only need 5 ingredients to make the best tasting Mango Shrikhand.
Mango pulp
use the pulp of either Kesar or Alphonso mangoes. We use homemade pulp or keri no ras .
Alternatively, use tinned mango pulp which is available in most UK supermarkets or Indian grocery shops.
Tinned pulp will be sourer and more tart than homemade but you can adjust the sugar according to the sweetness of the pulp.
Using tinned pulp means you can enjoy the flavour of mango throughout the whole year! Saying that, I have noticed that tinned mango pulp tastes best when it is also bought during mango season. Tinned pulp later in the year starts tasting a bit sour.
Different brands also vary in sweetness and flavour – find out which one works best for you!
Greek yogurt
Use full-fat Greek yogurt for a creamy and mild flavour. Low-fat tends to be too sour for this dessert.
You can use normal homemade yogurt also, but you will need some time to hang the yogurt first to drain the liquid. (see below for instructions)
Sugar – use granulated white sugar or caster sugar. Powder the granulated sugar in a high-speed blender as granulated sugar tends to thin out shrikhand.
Double cream – this is my not-so-secret ingredient for the creamiest, thickest shrikhand. Whipped double cream forms the perfect base for the shrikhand. Use double cream or buy extra thick double cream that doesn’t require whipping – it is usually a little more expensive but handy if you want to be even speedier.
Cardamom powder – a pinch of cardamom powder gives flavour and also helps with the digestion of the dessert. Cardamom powder is easy to find in most supermarkets and definitely within South Asian grocery stores.
You can use either cardamom seeds or green cardamom powder.
Method
This dessert is so simple and quick to prepare and requires a few easy steps. No expert skill needed here!
Whip double cream
Use a bowl that is in proportion with the amount of cream you are using. I have made the mistake of using a really large bowl for a small amount of cream and it took ages as the whisk wasn’t catching the cream. I have also used too small of a bowl and struggled not to spill the cream everywhere!
Add strained yogurt or Greek yogurt and fold in
Fold in until there are no lumps of yogurt
Add sugar and fold in
You may see at this point that the mixture thins out slightly due to the moisture in the sugar.
Pour in mango pulp and fold through
Adjust the mango pulp to get your desired colour and taste.
Add cardamom powder
A pinch should do
Refrigerate until serving
It is best to keep the shrikhand in the fridge so it stays thick. I like to cover it tightly with plenty of clingfilm to prevent other smells from the fridge setting in the shrikhand
Vegan Mango Shrikhand
You can easily make Mango Shrikhand suitable for vegans by doing some direct plant-based substitutions.
Instead of dairy free yogurt, use a vegan yogurt such as oat, soy or almond.
Many supermarket brand yogurts have “free-from” vegan Greek yogurts made from soy yogurt alternative.
You can either skip the dairy whipped cream or add a plant-based cream alternative.
Most sugar brands are vegan but you can double check the packaging for the brand that you use.
Storage
Fridge – the shrikhand can be easily made in advance and kept in the refrigerator for up to 2 days to stay really fresh. Store away from strong-smelling foods and I always double wrap in clingfilm and then cover with the container lid as an extra precaution
Freezer – If you have popsicle moulds, pour this shrikhand into those. They work as a cool treat for kids!
Use any leftover shrikhand to make Piyush – an Indian drink similar to lassi. This Piyush would, of course, be mango flavoured.
Other Mango recipes
Mango Kalakand
Vegan Mango Loaf Cake
Mango Coconut Badam Ladoo
Mango Rasmalai
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Shrikhand
Ingredients
Mango Shrikhand
- 1 cup heavy cream double cream chilled
- 3 cup greek yogurt plain full fat and drained
- 1 cup powdered sugar*
- 2 cup mango pulp
- ½ teaspoon cardamom powder
Garnish – optional
- 4 tablespoon slivered nuts almonds, pistachio
- 1 teaspoon dried rose petals
- ⅛ cup mango pieces
- 2 tablespoon mango pulp
Instructions
- In a big bowl whip the double cream until thick.
- Add greek yogurt or drained or hung yogurt and mix well.
- Add sugar and combine well.
- Now pour mango pulp little by little and mix.
- Check the sweetness by tasting it.
- Add cardamom powder and chill in the fridge to thicken a little.
- Serve in a bowl and garnish it with nuts, extra mango pulp swirls and mango pieces and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2013.
