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Moroccan tagine in a white casserole dish with a serving spoon

Moroccan tagine

A star rating of 4.1 out of 5.53 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt0.12g


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
  • 1 tbsp each honey, cumin, paprika, turmeric
  • 1 tsp hot chilli powder
  • handful coriander , chopped

For the tagine

  • 1 tbsp olive oil
  • 3 carrots , cut into chunks
  • 3 large parsnips , cut into chunks
  • 3 red onions , cut into chunks
  • 2large 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


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2006


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A star rating of 4.1 out of 5.53 ratings

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