Seven vegetable tagine

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• wolfie

  20 July 2010

  wolfie rated and commented on this recipe

  

  Having been to Marrakech this year, I was keen to try some authentic Morrocan dishes of my own. This one ticks all the boxes and works well in the slow cooker. I cook the onions and spices in a frying pan, tip into the slow cooker with the first round of vegetables & stock and leave all day on medium. Towards the end of the afternoon I add the second round of ingredients and turn up to high. Job done! Forgot to mention the cous cous is particularly nice!

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• Em's

  06 August 2010

  Em's rated and commented on this recipe

  

  I only made half as I couldn't fit so much in the saucepan! I think I should have used all of the spices though, instead of just half measurements as it wasn't as flavouful as I thought it was going to be considering the variety of spices that went in.

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• Beth

  31 January 2011

  Beth rated and commented on this recipe

  

  There was a huge amount and I reduced it. I made the courgettes and carrots as stated but didn't use the squash or the potato. I also used a handful of peas instead of beans. I did add a red pepper though. I think the reduction in bulk means that the flavours go further as it was all very tasty.

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• alexa

  13 February 2011

  alexa commented on this recipe

  No tagine I've ever experienced in morroco contains chopped tomatoes. I'm sorry but it just hasn't not. The classic vegetable tagine you'll get everywhere in morroco is carrot and potato and it has a loose but rich and spicy juice. No tomato in sight. Sorry I'm sure this is lovely but i do think there is alot of chopped tomato overuse in this country.

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• Emily

  19 April 2011

  Emily rated and commented on this recipe

  

  I thought this was delicious. There was a lot, but after it does say 'serves 8'. It was a bit runny, but I cooked mine in the bottom oven of an Aga and as such it didn't really have much of a chance to reduce and thicken. I have to say, though, a bit more on the spices front would have been nice. However, it made a fantastic soup the next day, whizzed up with some cream. Yum. And my mum loved it as her Mothering Sunday present!

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• Lorenzen

  01 June 2011

  Lorenzen rated and commented on this recipe

  

  This has become a family favourite - with, as per Em's comment above, a little extra of the spices and herbs added for a more intense flavour. There is enough to feed 12 people - not just 8 and we're big eaters - but this makes it a great batch cook.

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• susiepet

  12 August 2011

  susiepet rated and commented on this recipe

  

  This makes a very mild but tasty tagine - I prefer this as I generally serve home made harissa with it, so diners can make their meal as hot as they wish. It would serve 8 with some left over - if I was going to freeze it I would think about leaving out potatoes as they never seem to be the same texture once defrosted.

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• Karenstaniforth

  26 March 2013

  Karenstaniforth rated and commented on this recipe

  

  This was my first attempt of making a tagine. I was tempted by the reviews that I had read. Wow it was a great success, it is mild but tasty. A great hit with the vegetarians in the family. Will definitely be making this again.

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• Kimpulse

  22 April 2013

  Kimpulse rated and commented on this recipe

  

  Just made this - did half the quantity and replaced the sultanas with cranberries as that's what we had in. Absolutely stunning dish. Love it!

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Ingredients

• 2 large onions , peeled and chopped
• 2 garlic cloves , crushed
• thumb-sized piece root ginger , grated, or 1 tsp ground ginger
• 1 tsp ground paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• pinch saffron
• 1 tsp ras-el-hanout
• 3 carrots , peeled and cut into chunks
• 1kg pumpkin or squash, peeled, cut into chunks
• 2 courgettes , cut into chunks
• 4 potatoes , cut into chunks
• 400g tin plum tomatoes
• ½ preserved lemon , cut into chunks or slivers
• 1-2 glasses vegetable stock
• small bunch parsley , chopped
• small bunch mint , chopped
• 400g green beans
• 400g tin chickpeas , drained
• handful olives

FOR THE COUSCOUS

• 500g couscous
• 600ml vegetable stock
• 75g flaked almonds , toasted
• 75g sultanas
• 1 tsp harissa
• small bunch coriander , chopped

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Vegetarian, Vegan

Ingredients

• 2 large onions , peeled and chopped
• 2 garlic cloves , crushed
• thumb-sized piece root ginger , grated, or 1 tsp ground ginger
• 1 tsp ground paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• pinch saffron
• 1 tsp ras-el-hanout
• 3 carrots , peeled and cut into chunks
• 1kg pumpkin or squash, peeled, cut into chunks
• 2 courgettes , cut into chunks
• 4 potatoes , cut into chunks
• 400g tin plum tomatoes
• ½ preserved lemon , cut into chunks or slivers
• 1-2 glasses vegetable stock
• small bunch parsley , chopped
• small bunch mint , chopped
• 400g green beans
• 400g tin chickpeas , drained
• handful olives

FOR THE COUSCOUS

• 500g couscous
• 600ml vegetable stock
• 75g flaked almonds , toasted
• 75g sultanas
• 1 tsp harissa
• small bunch coriander , chopped

Per serving

410 kcalories, protein 13.7g, carbohydrate 70.1g, fat 10.3 g, saturated fat 0.9g, fibre 7.7g, salt 1.56 g

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