Moroccan tagine

Moroccan tagine

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 40 mins

Vegetarian Freezable

Vegetarian

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.

Per serving

393 kcalories, protein 8g, carbohydrate 52g, fat 18 g, saturated fat 2g, fibre 10g, sugar 2g, salt 0.12 g

Recipe from Good Food magazine, February 2006.

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Latest comments and suggestions

Results 21-40

  • Binder photo Fru

    18 March 2009

    Fru rated and commented on this recipe

    2 stars

    Im so surprised everyone thought this was yummy.It was only ok ish.The chermoula was lovely and I would use that again. I certainly wouldnt consider asking anyone else to eat it as it looks like its been regurgitated to be honest.Not sure that it needs as long to cook either....Im giving it two stars but thats generous....this man is the masterchef judge!

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  • 03 May 2009

    vegeeta commented on this recipe

    can´t praise it enough!!!! couldn´t wait so raided the freezer and found other alternatives eg. ground ginger and it was still grrreat, can´t wait to try the real thing..

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  • 25 May 2009

    ANNA rated and commented on this recipe

    4 stars

    Fantastic blend of sweet and sour. I used crystalised ginger and substituted the honey with the syrup that came with the ginger. I also added a few olives in the paste aswell. Great flavours!

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  • 21 September 2009

    Travelbunny rated and commented on this recipe

    5 stars

    Really really lovely - fab, strong flavours. We used two lemons instead of three which was perfect for our taste. Making the paste isn't fiddly at all if you have Delia's mini chopper as it you bung everything in and it's whizzed together in less than a minute. Fab, quick meal (to prepare anyway)!

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  • 31 October 2009

    lizziespain commented on this recipe

    I really love this dish and have done it several times for friends here in Spain. I also find the lemons a bit overbearing so have upped the honey too to balance it out. Am going to try it chicken legs today!

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  • 28 January 2010

    grooveythoughts rated this recipe

    4 stars

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  • 21 February 2010

    Peter & Sandra rated this recipe

    5 stars

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  • 10 April 2010

    eean rated and commented on this recipe

    5 stars

    This is another great recipe from John Torode. I did reduce the amount of lemon as everyone suggested, and thought the paste and end result tasted lovely! I served it with some very simple moroccan flat breads, which went great with it.

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  • 05 June 2010

    barrybubbles rated and commented on this recipe

    1 stars

    I made this for a dinner party for veggie friends and I was really disappointed. The quantities were far too much, prepping the veg took too long because of the amounts and so ran behind schedule, and the paste was a rather odd shade of orange. I adjusted the lemon but still felt it too lemony and rather than dry out I ended up with a put of runny sauce and mushy veg. Not nice :(

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  • 10 June 2010

    MarkoVB commented on this recipe

    Delish one pot recipe, my girlfiend loved it. I used 1 lemon and that was fine. Added lamb to mine and cut down on the veg and it worked really well, am going to try it with chicken this weekend by way of a 'Chicken and prune tagine' which is ultimately waht this dish is (a tagine). Definitely watch the cooking times, even with the lid on it tended to dry out, am going to try it with knocking at least half an hour of the stated time (all the component are well cooked by that time anyway)

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  • 23 June 2010

    joliecooks commented on this recipe

    there was so much that I didn't know what to do with it all! It was gorgeous and love the flavours, it definitely is the kind of dish that you can tinker with and make it to your own taste. I ended up freezing some of it and having it for dinner tonight. Yummy!

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  • 18 August 2010

    Hilders rated and commented on this recipe

    5 stars

    I made this last night and we really enjoyed it. I think I will add fresh chillis next time as we enjoy food with a kick. I took some of the veg and sauce out and cooked seperately for a vegetarian and added pork... I know I know ... not very authentic but I had it in and one step daughter won't eat lamb. It was very nice but I will try again with lamb, which I love, when we don't have the fussy ones with us! Served it with harissa couscous and chappattis.

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  • 17 September 2010

    Lou Rolls commented on this recipe

    I substituted parsnips with sweet potatoes & used apricots instead of prunes. I really liked it but next time I will not add leeks as I didn't think they worked. I served it was cous-cous which I made with stock and harrisa paste and some chick peas. Also I cooked mine in a large pan on the hob as I didn't have a big enough casserole dish...I cooked it for friends and they all enjoyed it.

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  • 17 September 2010

    Lou Rolls commented on this recipe

    Oohhh..also I only added the juice of one lemon and added a large hot fresh chilli instead of powder!

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  • 02 October 2010

    Iain rated and commented on this recipe

    5 stars

    Excellent recipe. the chermoula paste is excellent and i have made batches and frozen them for future use. Also try marinading some meat (chicken, lamb) in the Chermoula paste; very nice!

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  • 25 January 2011

    veedee commented on this recipe

    I made this as part of a birthday dinner for my daughter. I made it the day before the dinner, but I thought that the spice mix was so strong and bitter that I didnt serve it on the night, very disappointing!

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  • 01 March 2011

    carolecream rated and commented on this recipe

    5 stars

    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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  • 04 March 2011

    catia999 rated and commented on this recipe

    5 stars

    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.

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  • 13 March 2011

    Pendleberry rated and commented on this recipe

    5 stars

    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!

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  • 04 April 2011

    Rabid_Kitten19 commented on this recipe

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

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 40 mins

Vegetarian Freezable

Vegetarian

5 of your 5-a-day

Ingredients

FOR THE CHERMOULA PASTE

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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Per serving

393 kcalories, protein 8g, carbohydrate 52g, fat 18 g, saturated fat 2g, fibre 10g, sugar 2g, salt 0.12 g

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