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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chedges's picture
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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
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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.

vcpretorius's picture
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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
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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
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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
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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
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Fantastic recipe, goes lovely with the almond and chickpea cous cous.

alisonkevin07's picture
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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
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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
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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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