Banana and Harissa Tagine (Moroccan): A Sweet and Spicy Twist You’ll Want to Try Tonight

When you think of Moroccan cuisine, rich spices and hearty tagines probably come to mind, but have you ever imagined bananas taking center stage? This Banana and Harissa Tagine is a bold twist on tradition, blending sweet and savory in a way that’s both surprising and irresistible. It’s a dish that feels comforting yet adventurous, perfect for anyone looking to spice up their dinner routine.

Table of Contents

Toggle

Banana And Harissa Tagine (Moroccan) Recipe

As someone who loves experimenting with bananas, I couldn’t resist combining their natural sweetness with the bold, earthy flavors of Moroccan cuisine. This Banana and Harissa Tagine is a glorious fusion of sweet and savory! Here’s how I make it:

Ingredients

• 2 ripe bananas, sliced into thick rounds
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 tablespoon harissa paste
• 1 1/2 cups canned chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup vegetable broth
• 1/4 cup dried apricots, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Base: Heat the olive oil in a large skillet or tagine pot over medium heat. Add the onion and garlic, and sauté until the onion softens and becomes translucent, about 5 minutes.
2. Layer the Spices: Stir in the cumin, cinnamon, and turmeric. Let the spices toast for 1 minute, which really enhances their aroma and depth.
3. Build the Sauce: Add the harissa paste and stir well to coat the onion mixture. Then pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
4. Incorporate Chickpeas and Apricots: Stir in the chickpeas and dried apricots, letting the flavors meld while the sauce thickens slightly, about 8-10 minutes. Add salt and pepper to taste.
5. Add the Bananas: Gently place the banana slices into the simmering tagine. Be careful not to over-stir, as the bananas can become too soft. Let them cook for 3-5 minutes to absorb the spices without losing their shape.
6. Finish and Serve: Turn off the heat and allow the tagine to rest for a few minutes. Spoon the tagine into bowls and garnish with fresh cilantro if desired.

I love serving this with warm couscous or crusty bread to soak up every bit of that flavorful sauce. The bananas add such a delightful twist that always surprises and delights anyone who tries it! Trust me, it’s a memorable combination that showcases just how versatile bananas can be.

Ingredients

Every great tagine begins with a thoughtful selection of ingredients, and as a banana enthusiast, I’m thrilled to share how this tropical fruit elevates the dish. Below, I’ve broken everything down so you have a clear guide for prepping this flavorful Banana and Harissa Tagine.

Spices And Seasonings

Spices are what give this tagine its deep Moroccan essence. Here’s what you’ll need:

• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 tablespoon harissa paste (adjust based on spice preference)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Vegetables

The base for any good tagine includes perfectly cooked vegetables that absorb all the spices. These are my go-tos:

• 2 medium yellow onions, thinly sliced
• 3 cloves garlic, minced
• 3 medium tomatoes, diced
• 1/2 cup cooked chickpeas (or canned, rinsed and drained)

Fruits

This is where my banana expertise comes into play! Combining sweet and savory elements makes this dish unforgettable. Here’s what’s needed:

• 2 ripe but firm bananas, peeled and cut into quarters (keep them whole for texture)
• 1/4 cup dried apricots, chopped

Protein (Optional)

While this tagine is incredible as a vegetarian dish, you can add protein if you prefer:

• 1/2 cup cooked lentils or 8 ounces of chicken thighs, cubed (add only if desired)

Liquid Ingredients

• 2 tablespoons olive oil
• 1/2 cup vegetable or chicken stock
• 1/4 cup water
• 1 tablespoon honey (optional, for extra sweetness)

Tools And Equipment

When it comes to cooking Banana and Harissa Tagine, having the right tools makes all the difference in preserving the delicate texture of the bananas while fully developing the Moroccan flavors. Over the years of experimenting with bananas, I’ve found a few essential pieces of equipment that make recipes like this truly shine. Here’s what you’ll need:

• Tagine or Dutch oven: A traditional tagine is excellent for this recipe as it distributes heat evenly and traps moisture. If you don’t have one, a sturdy Dutch oven works just as well.
• Cutting board: Use a durable cutting board to prep the onions, garlic, and bananas. I always choose wood for its gentleness on my knives.
• Sharp chef’s knife: Precision matters when slicing ripe bananas; a sharp knife ensures clean cuts while keeping the bananas intact.
• Measuring spoons and cups: Accurate measurements are essential for spices like cumin and cinnamon, ensuring the right balance of sweet and savory.
• Wooden spoon or silicone spatula: Gentle stirring tools help keep the bananas from breaking apart as they simmer in the rich sauce.
• Medium mixing bowl: Use this for hydrating dried apricots or blending spices. I often soak apricots briefly to get a softer texture in stews.
• Grater or microplane: Perfect for freshly grating garlic or even a bit of orange zest if you want to add a citrusy note.
• Small saucepan: Prepare your vegetable or chicken stock here before adding it to the main dish for smooth incorporation.
• Serving dish or shallow bowl: Present your banana tagine beautifully in a wide, shallow bowl to showcase the vibrant colors of the dish.

Having these tools on hand helps me protect the natural shape of the bananas, an important step to ensure each bite is as impressive as the last. They also make the cooking process smooth and enjoyable, allowing the flavors and textures to come together perfectly.

Directions

Cooking Banana and Harissa Tagine is as much about layering flavors as it is about treating the bananas with care to maintain their shape and texture. Let’s dive into the steps to create this delicious fusion of sweet and savory!

Prep Work

• Dice and slice: Chop 2 yellow onions into small pieces and mince 4 cloves of garlic until fine. Slice the ripe bananas into thick 1-inch rounds; this thickness helps them hold their shape. Halve and thinly slice 6-8 dried apricots.
• Hydrate the apricots: Place the sliced apricots in a medium mixing bowl and pour over enough warm water to cover them. Let them sit for 10 minutes to soften, then drain.
• Prepare your spice mix: In a small bowl, combine 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon ground coriander, ½ teaspoon smoked paprika, and a pinch each of salt and black pepper. This mix is going to bring warmth and depth to the tagine.
• Make your stock: Heat 1 ½ cups vegetable or chicken stock in a small saucepan until warm. This will make it easier to incorporate into the dish later.
• Organize tools: Lay out your tools — tagine or Dutch oven, wooden spoon, measuring spoons, and your cutting board. With everything prepped and in place, we’re ready for the magic to begin.

Cooking The Tagine

Cooking this Banana and Harissa Tagine is where the magic happens, blending the sweet creaminess of bananas with robust Moroccan spices. Each step is designed to build layers of flavor while treating the bananas with the care they deserve.

Sautéing The Aromatics

I start by heating 2 tablespoons of olive oil in my trusty tagine (a Dutch oven works beautifully too) over medium heat. As soon as the oil shimmers, I add 1 finely diced yellow onion, letting it slowly soften and caramelize for about 5 minutes. When the kitchen fills with a sweet, earthy aroma, I add 4 minced garlic cloves and stir gently for a minute, just until their fragrance blooms. This aromatic foundation sets the stage for the rich warmth of the spices to come.

Adding Vegetables And Spices

Next, I introduce the vegetables and spices to build depth. I stir in 1 teaspoon of ground cumin, 1 teaspoon of cinnamon, 1 teaspoon of smoked paprika, and 1 teaspoon of ground coriander. Slowly toasting these spices for a minute releases their oils and transforms the aroma into something truly irresistible. Then, I add 1 can (14 ounces) of diced tomatoes, 1 can (15 ounces) of drained and rinsed chickpeas, and 1/2 cup of chopped, soaked dried apricots. A generous pinch of salt and a few twists of black pepper tie everything together before I add 1 cup of warm vegetable or chicken stock, gently stirring until the mixture begins to simmer.

Incorporating Bananas And Harissa

The moment I’ve been waiting for—adding my beloved bananas. I gently slice 3 ripe but firm bananas into thick coins (about 1 inch each) to preserve their structure. Carefully, I arrange them on top of the simmering mixture, adding 1 to 2 tablespoons of harissa paste around them. I love how the harissa’s smoky spice contrasts beautifully with the sweet bursts of banana—it’s such a unique and harmonious pairing. Using a silicone spatula, I fold everything gently to coat the bananas evenly in the luscious sauce, being mindful not to break them.

Simmering To Perfection

Finally, I reduce the heat to low, cover the tagine, and let it simmer gently for 15 to 20 minutes. During this time, the bananas soak up the spices while keeping their shape, and the sauce thickens into a velvety texture with incredible depth of flavor. I often sneak a peek toward the end, giving the pot a light stir to ensure nothing sticks. When the sauce has thickened to my liking and the flavors have melded to perfection, the tagine is ready to be served—preferably with warm couscous to soak up every last drop of this glorious banana-spiked creation.

Serving Suggestions

As someone who loves growing my own bananas and finding creative ways to showcase their versatility, I like to think of serving this Banana and Harissa Tagine as an opportunity to elevate its flavors even further. The sweet and savory balance of this dish shines when paired with the right accompaniments and finishing touches.

1. Serve with Fluffy Couscous or Warm Crusty Bread

I highly recommend pairing the tagine with fluffy couscous—it soaks up the spiced sauce beautifully and adds a light, hearty texture to your plate. I use whole-grain couscous for an extra nutty flavor. If you’re in the mood for something different, a piece of warm, crusty bread makes an excellent alternative, ideal for sopping up every drop of the flavorful sauce.

1. Top with Fresh Herbs

I like to sprinkle finely chopped cilantro or parsley over the tagine for a fresh, herbal pop of flavor. The bright notes of the herbs balance the warmth of the spices and bring a touch of vibrancy to every bite.

1. Add a Cool Yogurt Sauce

A dollop of plain yogurt mixed with a drizzle of olive oil and a pinch of salt complements the heat from the harissa. It smooths out the spice and pairs beautifully with the sweet bananas, creating a perfectly rounded bite.

1. Include a Side Salad

To enhance the meal, I love preparing a simple side salad with arugula, cherry tomatoes, and a squeeze of fresh lemon juice. The crisp greens and citrus notes cut through the richness of the tagine, making it a refreshing addition to the plate.

1. Finish with Toasted Nuts or Seeds

For added texture, I recommend scattering a handful of toasted almonds, pine nuts, or sesame seeds over the dish just before serving. They provide a lovely crunch and tie all the flavors together with their subtly roasted nuttiness.

When plating, I always encourage showcasing the bananas as the star of the dish. Arrange them carefully atop the couscous or alongside the bread, letting their unique shape and golden color shine through. Sharing this stunning tagine with family or friends is one of my favorite ways to celebrate the incredible potential of bananas as a savory and sweet ingredient.

Make-Ahead Tips

As a true banana enthusiast, I know this Banana and Harissa Tagine can benefit from a little preparation ahead of time to save you effort and ensure those bananas stay the star of the show. Here are my favorite make-ahead strategies for this dish:

• Prep Your Bananas in Advance

Slice the bananas into thick, even pieces and store them in an airtight container. To keep them from browning, you can lightly brush each piece with a squeeze of lemon juice. Make sure to handle them gently when layering in the tagine later, as ripe bananas can be delicate.

• Hydrate the Dried Apricots

One of the keys to this tagine is those plump, sweet dried apricots. Soak them in warm water for 15-20 minutes ahead of time, drain them, and store them in the refrigerator. This step can be done a day before and ensures they’re perfectly soft and juicy when cooked.

• Mix Your Spices

Combine all the spices—cumin, cinnamon, coriander, smoked paprika, salt, and pepper—into a small jar or sealed bag. You’ll save time measuring and be ready to sprinkle in all that magical Moroccan warmth when you start cooking.

• Chop and Store Your Vegetables

Dice the onions, mince the garlic, and prepare any other vegetables you’re using, like tomatoes. Keep them in separate containers, labeled if needed, so you’re organized and ready to sauté right away.

• Make the Stock

Whether it’s vegetable or chicken stock, prepare this in advance and store it covered in the refrigerator. Warm it up before adding it to the dish to maintain steady cooking.

• Prepare Optional Toppings or Sides

If you’re serving the tagine with couscous, crusty bread, or a cooling yogurt sauce, these can also be prepped or partially made ahead. For example, cook the couscous, let it cool, and reheat gently when serving.

Storage And Reheating Instructions

When it comes to preserving the flavors of my Banana and Harissa Tagine while keeping the bananas tender yet intact, a little care goes a long way. Here’s how I ensure this dish is just as delightful when reheated.

Storing the Tagine

1. Cool Completely: Allow the tagine to cool to room temperature before storing. This helps maintain the texture of the bananas and prevents excess condensation in the container.
2. Select the Right Container: Use an airtight container to keep the dish fresh. I prefer shallow, wide containers to avoid stacking the bananas, which could cause them to break apart.
3. Refrigerate: Store the tagine in the refrigerator for up to 3 days. The spices deepen over time, making the dish even more flavorful.
4. Freeze (Optional): If you’d like to store it longer, freeze the tagine in a freezer-safe container for up to 2 months. For best results, consider separating the bananas from the sauce. This helps preserve their texture when thawed.

Reheating the Tagine

1. Thaw (If Frozen): If frozen, thaw the tagine overnight in the refrigerator. Avoid quick-thaw methods for this dish, as bananas are delicate and could lose their structure.
2. Reheat on the Stovetop: Heat the tagine gently over low to medium heat in a wide pan. Stir very lightly, taking care to avoid breaking the bananas. If the sauce is too thick, add a splash of water or stock to loosen it.
3. Microwave Option: For a quick reheat, transfer a single portion to a microwave-safe dish, cover loosely, and heat in 30-second intervals. Stir gently between intervals to prevent overheating and preserve the banana slices.
4. Avoid Overheating: Bananas can become mushy if overheated, so reheat just until warmed through.

Conclusion

Trying something new in the kitchen can be such a rewarding experience, and this Banana and Harissa Tagine is proof of that. The combination of sweet and spicy flavors creates a dish that’s both comforting and exciting. It’s a wonderful way to showcase how versatile bananas can be while diving into the rich world of Moroccan cuisine.

Whether you’re cooking for yourself or sharing with loved ones, this tagine is sure to impress. So grab your ingredients, take your time layering those flavors, and enjoy the process of creating something truly unique. I hope it brings as much joy to your table as it does to mine!