Moroccan tagine

Moroccan tagine

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(39 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 6

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
393
protein
8g
carbs
52g
fat
18g
saturates
2g
fibre
10g
sugar
2g
salt
0.12g

Ingredients

For the chermoula paste

  • 2 red onions, chopped
  • 3 garlic cloves
  • small knob fresh root ginger, peeled
  • 100ml/3½ fl oz lemon juice (about 3 lemons)
  • 100ml/3½ fl oz olive oil
  • 1 tbsp each honey, cumin, paprika, turmeric
  • 1 tsp hot chilli powder
  • handful coriander, chopped

For the tagine

  • 1 tbsp olive oil
  • 3 carrots, cut into chunks
  • 3 large parsnips, cut into chunks
  • 3 red onions, cut into chunks
  • 2 large potatoes, cut into chunks
  • 4 leeks, ends trimmed and cut into chunks
  • 12 dried prunes, dates or figs
  • 2 sprigs mint, leaves only, finely chopped

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Method

  1. To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
  2. Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Recipe from Good Food magazine, February 2006

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Comments

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Pynner's picture

Great one pot - made it as per the recipe but with diced lamb which I browned and removed from the casserole to brown the veg and then added the lamb back following the recipe from there. Served it with couscous. Very tasty and cooked it self while I did the shopping.

lakshmim's picture
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Thought this was easy to make but it was too sweet for my taste. The words 'spicy vegetarian hotpot' conjured up a more fiery dish in my mind, but this recipe didn't live up to that expectation.

pauljgaffney's picture

FROM A TRUE CARNIVORE THIS DISH SOUNDS AMAZING ! CANT WAIT TO TRY IT.

suegriff26's picture
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Lovely. Don't like carrots so replaced with butternutsquash and sweet potato which went a bit mushy so would put them in later 'next time. Tasted delicious all the same

janeh19's picture

Also made a couple of tweaks by using butternut squash instead of potatoes, apricots instead of prunes and added some rose harissa paste to the chermoula. Also added giant cous cous while it was cooking. So good! and even better the next day for lunch.

randomlight's picture
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Also, for the carnivours amongst us, lamb would be an excellent addition to this dish.

randomlight's picture
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This is a great dish! I just purchased a clay cooker and this the recipe that christened it. One minor (and pleasant) addition was replacing prunes with apricots and a small hand full of sultanas.
Yum!

knottiman's picture
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This was a lovely recipe, used sweet potato instead of white, all my friends loved it even the ones who are not vegetarian.

pennyclark's picture
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Didn't look like the picture but was very tasty

aimzhigher's picture
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This is one of the best Veggie recipes ever! I've told loads of people about this great find and they love it too. The paste is amazing, I've made it with loads of different types of veggies too. To make it healthier I substitute some of the oil with water and it tastes just as nice!

knottiman's picture
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My vegetarian friends loved this as did the meat eaters.

breendec's picture

Wish recipe included using a tagine - bought a new one and looking forward to using it

parent-kitchen's picture
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Have made this so many times and always loved by everyone eating. Most requested dish I cook!

fro_baby's picture
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An ok recipe. The chermoula was aromatic and flavoursome but lacked a bit of depth.
I didn't put in any dried fruit as I had none and put in sweet potato and squash instead of potato and 2 of the leeks, and added chickpea's too. The leeks are somewhat misplaced in this recipe I think- it would benefit from something with a bit more substance or that offered you something to chew on. And it was substance rather than flavour made me mark this recipe down. I wish chef's would remember that vegetarians have teeth too and give us something to use them on

windylindy123's picture
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So so good. I normally put some harissa paste with the cous cous. But a delicious easy dish.

boylesy's picture
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Still deciding if we liked this! Bit sweet and needed something more but no idea what! Used a tagine which was perfect. Still thinking!!

rabid_kitten19's picture

For those that included lamb - what cut would you recommend?

pendleberry's picture
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We tried this yesterday and found it easy and relatively quick to make. The 'paste' is really tasty and we didn't find it too lemony at all. We halved the ingredients as there were only two of us and it made a very hearty meal. We'll be making it again!

catthing999's picture
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This is a great dish! I didn't find making the paste too fiddly, just chop and whizz, a little prep and everything in the pot and then leave to cook. The flavours were great, I halved the quantities but otherwise didn't change anything, soft figs worked well and absorbed the savoury flavours whilst having a lovely texture. I served with sliced crusty baguette, and will definitely make this again! Thanks.

carolecream's picture
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Made this at the weekend. marrinated chicken breasts overnight in the paste, and left out the leek, potatoes and mint, but added a touch of cinamon and a sprinkle of fennel seeds. My dinner guests loved it.

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