Moroccan tagine

Moroccan tagine

By John Torode
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(45 ratings)
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Prep: 25 mins Cook: 1 hr, 40 mins

Easy

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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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
      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

      Turmeric

      term-er-ik

      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 carrots, cut into chunks
      Carrot

      Carrot

      ka-rot

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

    • 3 large parsnips, cut into chunks
      Parsnip

      Parsnip

      par-snip

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

    • 3 red onions, cut into chunks
    • 2 large potatoes, cut into chunks
      Potato

      Potato

      po-tate-oh

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

    • 4 leeks, ends trimmed and cut into chunks
      Leeks

      Leek

      lee-k

      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
      Mint

      Mint

      mi-nt

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

    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.

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    Comments, questions and tips

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    Guestorz
    18th Feb, 2017
    1.05
    This wasn't a very good recipe in my opinion. It was too sweet and I don't recommend this to anyone except to people who have a sweet tooth and like vegetables in a sweet honey jacket....
    evil_angelwings's picture
    evil_angelwings
    3rd Mar, 2015
    1.05
    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
    8th Jan, 2015
    5.05
    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
    hanszinderfaan
    4th Jan, 2015
    4.05
    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
    28th Nov, 2013
    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
    17th Apr, 2013
    2.05
    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
    29th Jan, 2013
    FROM A TRUE CARNIVORE THIS DISH SOUNDS AMAZING ! CANT WAIT TO TRY IT.
    suegriff26
    8th Dec, 2012
    5.05
    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
    24th Aug, 2012
    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
    29th Apr, 2012
    4.05
    Also, for the carnivours amongst us, lamb would be an excellent addition to this dish.

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