Moroccan tagine

Moroccan tagine

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(48 ratings)

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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    greenlada
    21st Nov, 2008
    4.05
    Really good with Lamb added
    jessicajwilson
    16th Nov, 2008
    very good but MUCH better the next day - otherwise you can't taste the flavours.
    daisydoo40
    5th Oct, 2008
    5.05
    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
    30th Sep, 2008
    4.05
    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
    27th Sep, 2008
    A really tasty dish. I used less than 1 tbl spoon of oil in the chermoula and it was plenty.
    chedges
    14th May, 2008
    5.05
    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
    5th May, 2008
    sounds nice, i think when i make it i'll leave out the dried fruit all together - not my cup of tea
    notmum
    9th Apr, 2008
    1.05
    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
    6th Apr, 2008
    5.05
    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
    31st Mar, 2008
    5.05
    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 :-)

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