Introduction
Ever had one of those evenings where you want a meal that feels like a warm hug but without the usual kitchen chaos?
Enter the fennel and olive tagine—a dish that’s basically the coziest couch potato of the vegan world. It’s got just the right mix of comforting spices and fresh, vibrant flavors to make you forget all about that sad packet of instant noodles lurking in your pantry.
Plus, it’s one of those recipes that’s fancy enough to impress your plant-based pals but chill enough to whip up on a lazy weekend when your motivation is on holiday.
Trust me, once you plunge into this pot of goodness, you’ll be wondering why you ever thought vegan food couldn’t be a little bit cheeky and a whole lot tasty.
Spoiler alert: your taste buds are in for a treat, and your kitchen might just become your new happy place.
Ingredients
- 2 medium onions, chopped
- 2 tablespoons olive oil
- 2 bulbs of fennel cut into thick slices (fennel-tastic crunch!)
- 250g baby new potatoes, halved
- 3 garlic cloves, peeled and chopped
- 1 red chilli, halved and de-seeded (not chopped)
- 2 tsps Ras el Hanout (if not available increase the other ground spices by half)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp paprika
- 1/2 tsp turmeric
- ½ cinnamon stick (spice it up!)
- 1 preserved lemon
- 1 bay leaf
- 600ml boiling water or stock
- 100g pitted giant green olives (big, bold, and green!)
- 50g dried apricots (and/or dates) chopped in half
- 2 large ripe tomatoes, chopped
- Salt and freshly ground black pepper
- Pomegranate syrup to taste
- Lemon juice to taste
- To garnish: a handful of fennel tops (the leafy fronds), dill or chopped fresh parsley or coriander
This tagine’s ingredient list is basically a party for your taste buds, with veggies and spices mingling like old friends.
Whether you’re a seasoned vegan or just dabbling in plant-based goodness, these fresh, vibrant flavors will have you saying “fennel yeah!”
One pot, many delicious vibes.
How to Make It
Alright, let’s plunge into making this Fennel and Olive Tagine, which is pretty much a veggie party with a spicy twist.
Start by grabbing your 2 medium onions and give them a good chop – no tears, please, we’re not making onions cry today. Toss them into a pan with 2 tablespoons of olive oil and let them soften up, getting all sweet and golden.
While that’s happening, dry toast 1 teaspoon each of cumin and coriander seeds in another pan until they’re fragrant enough to make your kitchen smell like a Moroccan spice market. Then, crush those babies in a pestle and mortar – this step is oddly satisfying and gives you that fresh, punchy flavor that store-bought powders just can’t compete with.
Once your onions are looking happy, chuck in the 2 bulbs of fennel sliced thick (because thin slices just don’t have the oomph here), along with your 250g of halved baby new potatoes – tiny, cute, and perfect for soaking up all those lovely spices.
Add 3 chopped garlic cloves, a cheeky red chili (halved and de-seeded if you’re feeling fancy or less fire-breathing), and the whole spice gang: 2 teaspoons of Ras el Hanout, 1 teaspoon paprika, half a teaspoon turmeric, and a cinnamon stick for that whisper of warmth. Don’t forget to sprinkle in your freshly ground cumin and coriander from earlier.
Chuck in the chopped preserved lemon (seeds removed, because nobody wants surprise crunch) and a bay leaf for that classic tagine vibe. Pour in 600ml of boiling water or stock – this is where the magic starts to simmer.
Let it all bubble away gently, then toss in 100g of pitted giant green olives and 50g of chopped dried apricots or dates – these guys bring the sweet and salty dance to the party.
Also, add 2 large ripe chopped tomatoes to keep things juicy and fresh. Season with salt and pepper, then let the whole thing simmer until the potatoes are tender and the fennel is meltingly soft.
When you’re ready to serve, drizzle with some pomegranate syrup and a squeeze of lemon juice to brighten things up. Top it all off with a handful of fennel tops, dill, parsley, or coriander because, well, why not?
This tagine is like a cozy blanket for your taste buds—plant-powered goodness that’s as vibrant as it’s delicious.
Bonus Tips
- Feeling fancy? Swap the olives for capers and watch your taste buds throw a Mediterranean fiesta.
- Forgot to soak your dried apricots? No worries—just toss in some raisins and call it a sweet surprise.
- Want to channel your inner spice wizard? Double the Ras el Hanout and prepare for a flavor explosion worthy of a magic wand.
Why You’ll Love It
This fennel and olive tagine is like a cozy hug from your spice rack—warm, zesty, and just a little bit fancy without trying too hard.
It’s the kind of dish that turns your kitchen into a plant-powered playground, where sweet apricots and tangy preserved lemon throw a flavor party your taste buds won’t forget.
Plus, it’s forgiving enough for even the most spice-shy newbies to nail, but snobby enough to impress your vegan brunch crowd.
Basically, it’s the culinary equivalent of your favorite comfy hoodie—reliable, welcoming, and totally worth showing off.
Nutritional Info
These are estimated values.
Calories: 220
Protein: 4 g
Carbohydrates: 30 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
