Ramadan Harissa Potato and Vegetable Tagine

Name: Ramadan Harissa Potato and Vegetable Tagine
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 2 medium (300 g) yellow onions, halved lengthwise, then sliced into 1/4-inch-thick half-moons; 4 cloves (20 g) garlic cloves, minced; 3 tablespoons (45 g) harissa paste; 1½ teaspoons (3 g) ground cumin; ½ teaspoon (1.2 g) ground cinnamon; ¼ teaspoon (0.6 g) ground ginger; 2 pounds (900 g) waxy potatoes (Yukon Gold or similar), peeled, cut into 1.5-inch chunks; 1¼ pounds (560 g) carrots, peeled, cut into 1-inch pieces; 1 whole (60 g) preserved lemon, quartered, seeds removed, flesh and rind finely chopped; ¾ cup (130 g) dried apricots, halved; 2½ cups (600 ml) vegetable broth; to taste kosher salt; to taste black pepper; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, deeply spiced North African tagine combining tender potatoes, vegetables, and dried apricots in a complex sauce built from harissa, preserved lemon, and warm spices. The slow braise melds flavors into a complex, slightly sweet and savory dish perfect for breaking the Ramadan fast.

Prep: 25 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 20 min
Makes: 6 servings (about 8 cups total)

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil
2 medium (300 g) yellow onions, halved lengthwise, then sliced into 1/4-inch-thick half-moons
4 cloves (20 g) garlic cloves, minced
3 tablespoons (45 g) harissa paste
1½ teaspoons (3 g) ground cumin
½ teaspoon (1.2 g) ground cinnamon
¼ teaspoon (0.6 g) ground ginger
2 pounds (900 g) waxy potatoes (Yukon Gold or similar), peeled, cut into 1.5-inch chunks
1¼ pounds (560 g) carrots, peeled, cut into 1-inch pieces
1 whole (60 g) preserved lemon, quartered, seeds removed, flesh and rind finely chopped
¾ cup (130 g) dried apricots, halved
2½ cups (600 ml) vegetable broth
to taste kosher salt
to taste black pepper
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (5)

Tagine or 5–6 quart heavy-bottomed pot or Dutch oven with a lid
Sharp chef's knife and cutting board
Measuring spoons and cups
Large wooden spoon or silicone spatula
Paper towels

Steps

Before you start

Read through the recipe to understand the timing—this is a hands-on braise that requires monitoring
Prep and measure all ingredients before you start cooking (mise en place)
If using homemade harissa, prepare it ahead; store-bought works well too
Have a tagine or heavy-bottomed pot/Dutch oven ready

1
Build the spice base
- Heat the olive oil in a large tagine or 5–6 quart heavy-bottomed pot over medium heat.
- Once shimmering, add the sliced onions and cook, stirring often, for 5–6 minutes until softened and beginning to turn translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the harissa paste, ground cumin, cinnamon, and ginger, mixing constantly until the spices are evenly distributed and the harissa is fully incorporated into the oil, about 1 minute.
- The mixture should be fragrant and lightly darkened.
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Ready when: Mixture is fragrant, spices are evenly distributed, and the harissa is fully incorporated
Tip: Stir constantly to prevent the spices from burning, which will make the dish taste bitter.
2
Add vegetables and liquid
- Add the potato chunks and carrot pieces to the pot, stirring to coat them well with the spiced oil.
- Pour in the vegetable broth and add the chopped preserved lemon and halved dried apricots.
- Stir everything together until the vegetables are submerged or mostly covered by liquid.
- Season with 1 teaspoon of kosher salt and a few grinds of black pepper.
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Ready when: All vegetables are submerged or nearly submerged in liquid
Tip: Use a wooden spoon to stir—it won't scratch the tagine or pot bottom. Metal utensils can damage a ceramic tagine.
3
Bring to a simmer
- Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
- Once small bubbles break the surface and you hear gentle sizzling, reduce the heat to medium-low.
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Ready when: Liquid is at a gentle simmer with bubbles breaking the surface
Tip: A full boil will cause the vegetables to break apart; a gentle simmer keeps them intact.
4
Cover and braise
- Place the lid on the pot and reduce the heat to medium-low.
- Simmer gently for 40–45 minutes, stirring gently every 12–15 minutes to ensure even cooking and prevent sticking.
- The vegetables should become very tender, and the liquid will reduce slightly, concentrating the flavors.
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Ready when: Potatoes and carrots are fork-tender; liquid has reduced slightly and tastes rich and complex
Tip: If the liquid seems to be reducing too quickly, add a splash of broth or water; if it's not reducing enough, increase the heat slightly after 30 minutes.
5
Taste and adjust seasoning
- Carefully taste the braise.
- The preserved lemon adds saltiness, so be conservative with additional salt.
- Add more salt and black pepper to taste.
- If you find the spice level too mild, stir in ½ teaspoon more harissa.
- If the tagine tastes too sharp from the lemon, add 1 teaspoon honey or a pinch more ground cinnamon to balance it.
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Ready when: Flavors are balanced to your taste
Tip: Taste small spoonfuls and adjust gradually—it's easier to add seasoning than to remove it.
6
Rest and serve
- Remove the pot from the heat and let the tagine rest, uncovered, for 5 minutes.
- This allows the flavors to settle and the pot to cool slightly, making serving safer.
- Ladle the tagine into bowls, making sure each serving gets potatoes, carrots, apricots, and plenty of sauce.
- Garnish with fresh cilantro and parsley if desired.
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Ready when: Tagine is ready to serve
Tip: If you're serving family-style, you can keep the pot warm on the stovetop at the lowest setting while you break the fast and say prayers.

Good to know

Tips

Preserved lemon is essential to the authentic flavor profile of this dish. If you cannot find it, make your own by packing sliced lemons with salt in a jar and letting them sit for 2–3 weeks in a cool, dark place.
This tagine is naturally vegan and gluten-free. Serve it with couscous, rice, or warm flatbread to soak up the flavorful sauce.
For a richer, more satisfying version, add 1 cup of cooked chickpeas in step 2, or 2–3 diced zucchini or bell peppers alongside the carrots.
The spice heat in this dish comes from the harissa. If you prefer a milder tagine, reduce the harissa to 2 tablespoons; for more heat, increase to 4 tablespoons or add a pinch of cayenne pepper.

Make ahead

The tagine tastes even better the next day as the spices mellow and marry. Prepare it up to 2 days ahead, store in the refrigerator, and reheat gently on the stovetop over medium-low heat or in a 325°F (163°C) oven for 20–30 minutes until warmed through. It also freezes well for up to 3 months.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: in an airtight container for up to 4 days. Freezer: in a freezer-safe container for up to 3 months. To reheat from refrigerated, warm on the stovetop over medium-low heat, stirring occasionally, for 15–20 minutes until heated through. From frozen, thaw overnight in the refrigerator, then reheat as above.

Substitutions

preserved lemon → Zest and juice of 1 fresh lemon plus 1/2 teaspoon salt. Fresh lemon is sharper and less complex than preserved lemon, but will work. Add juice partway through cooking and taste as you go.
dried apricots → Dried dates, raisins, or prunes (use the same weight). Each will add different sweetness and depth. Dates are earthier, raisins more tart, prunes darker and less sweet.
harissa paste → 1.5 tablespoons tomato paste mixed with 1.5 tablespoons paprika and 1/4 teaspoon cayenne pepper. This will be milder and less complex than harissa. If using this blend, increase the heat level slightly for more depth.
vegetable broth → Water or a light chicken broth. Water will be less flavorful; chicken broth works well and adds a slightly richer taste. Use the same amount.