Moroccan tagine

Prep: 25 mins Cook: 1 hr, 40 mins


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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal393
  • fat18g
  • saturates2g
  • carbs52g
  • sugars2g
  • fibre10g
  • protein8g
  • salt0.12g
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    For the chermoula paste

    • 2 red onion, chopped
    • 3 garlic clove
    • small knob fresh root ginger, peeled
    • 100ml/3½ fl oz lemon juice (about 3 lemons)
    • 100ml/3½ fl oz olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tbsp each honey, cumin, paprika, turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 1 tsp hot chilli powder
    • handful coriander, chopped

    For the tagine

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 3 carrot, cut into chunks



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 3 large parsnip, cut into chunks



      The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

    • 3 red onion, cut into chunks
    • 2 large potato, cut into chunks



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 4 leeks, ends trimmed and cut into chunks



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 12 dried prunes, dates or figs
    • 2 sprigs mint, leaves only, finely chopped



      There are several types of mint, each with its own subtle difference in flavour and appearance.…


    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.

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    Comments (56)

    evil_angelwings's picture

    I found this pretty disappointing - even though I skipped the honey, it was still far too sweet, and tasted of nothing else. I'm hoping the leftovers can be saved by blitzing into a soup and adding more chili.

    phillipsje's picture

    This recipe was fantastic, substituted some of the veg and added chickpeas. The chermoula paste was amazing and I've now made just that in bulk to cook with anything left in the fridge. Will also add some meat next time. Would say I thought it more Indian than Moroccan, but didn't matter. Not a vegetarian, but it was much better than the lamb tagine I made too! Even more tasty the following morning, had some for (New Years Day) breakfast!!

    hanszinderfaan's picture

    Good satisfying and filling meal. I scaled ingredients down for just two persons and used a Tagine instead of a casserole dish and cooked it on the hob. Served with couscous and even with 'seconds' there was some left over. The parsnips cooked to nothing but the flavour was still there. Bit less time on the hob on next try. The OH loved it.

    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

    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


    suegriff26's picture

    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

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

    randomlight's picture

    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.

    knottiman's picture

    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

    Didn't look like the picture but was very tasty

    aimzhigher's picture

    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

    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

    Have made this so many times and always loved by everyone eating. Most requested dish I cook!

    fro_baby's picture

    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

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

    boylesy's picture

    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?


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