Moroccan tagine

Moroccan tagine

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(43 ratings)

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
    • 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)

    daisydoo40's picture

    Replaced the potatoes parsnips and leeks with chicken and some chick peas. I also only used one lemon, this is delicious and will definately make this again.

    hungryrumbles's picture

    I make this quite often and its really tasty. The potatoes can turn to mush though by the time all the other veg are cooked, and I agree - keep an eye on it because it can dry out quite easily. You will need a huge casserole pot if you're going to make the whole amount - I usually halve the quantities and it fits nicely into my 22cm Le Cruset pot, serves 2-3 people. Nice with some greek yoghurt mixed with mint or coriander on the side, and is yummy(although probably less authentic!) with chapatis or some flatbread if you're fed up with couscous.

    kerryjoy's picture

    A really tasty dish. I used less than 1 tbl spoon of oil in the chermoula and it was plenty.

    chedges's picture

    I love this. I only give a recipe 5stars if it can be served for a dinner party and this I have. I do omit the prunes, and marinate lamb in the paste overnight. Cook this first and then add the veg after 30mins. Also I use butternut squash, a sweet potato, and plain potato instead of two plain potatoes which adds more depth.

    Defintely less lemon too, as advised by others. Its so easy to make if you can chuck everything in a blender (or smoothy maker!)

    bethyboo92's picture

    sounds nice, i think when i make it i'll leave out the dried fruit all together - not my cup of tea

    notmum's picture

    Yukk! This was very hot but strangely sweet and no depth of flavour, neither my hubbie nor I liked this at all, I was expecting something really good from the mix of ingredients, we had it with wholewheat couscous and I think it might have been slightly better with crusty bread, but it was just hot and bland and sweet, really disappointed.

    vcdutoit's picture

    Really good, hearty meal. Preparing the veggies does take some time, so add at least 30 minutes to the preperation time. Used only two lemons and apricots, worked out really well.
    Work of warning, this is a lot of food, it did did fit into our tagine, but what came out in the end was certainly work it.

    bridge2007's picture

    I love this dish. It's one of my most favourite things to cook and eat although I would watch for premature drying out if you are using a standard casserole-type dish like I do.
    delicious though :-)

    ghensler's picture

    this was absolutely delicious, the best the favours were fantastic, I thought three lemons were perfect.  The chermoula paste was lovely may well use this paste again on other things...perfect....

    maddieson's picture

    Bit too much lemon. Agree that one is enough!

    carolynr1962's picture

    Delicious! We liquidised the left overs and it made a tasty soup.

    manara's picture

    absolutely amazing. i replaced the parsnips with sweet potatoes and had dried apricots instead of figs. i added a little rose harissa to the paste it was soooooooooo good. very easy too.

    bexhep's picture

    Fantastic recipe, goes lovely with the almond and chickpea cous cous.

    alisonkevin07's picture

    This was quick and easy to prepare and the results tasted delicious. The cooking time did seem a little long - our veg was done after 30 mins of the second stage. I'm looking forward to cooking this for our veggie friends. I may substitute some chickpeas for parsnips and apricots for the dates.

    phildelahaye's picture

    I liked the basic idea and the flavours in the chermoula paste are fabulous, but I think the quantity of lemon juice is totally overwhelming and spoilt it for me.
    The second time I tried it I only used one lemon instead of three and that was much more to my taste.
    I'm sure it's a personal thing but if you don't like a LOT of lemon flavour I'd recommend using less, you could always add more at the end.

    lisawatson35's picture

    This is one of my favourites! I do tinker with the recipe though. I add butternut squash and celery instead of parsnips and leeks. I have also added diced lamb which i have marinaded in the chermula paste for 24 hours.


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