Moroccan tagine

Moroccan tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    ghensler
    30th Mar, 2008
    5.05
    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
    27th Feb, 2008
    Bit too much lemon. Agree that one is enough!
    carolynr1962
    25th Feb, 2008
    Delicious! We liquidised the left overs and it made a tasty soup.
    manara
    10th Feb, 2008
    5.05
    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
    8th Feb, 2008
    5.05
    Fantastic recipe, goes lovely with the almond and chickpea cous cous.
    alisonkevin07
    15th Jan, 2008
    5.05
    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
    8th Jan, 2008
    3.05
    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
    7th Jan, 2008
    5.05
    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.

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?