Moroccan tagine

Moroccan tagine

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(50 ratings)

Prep: 25 mins Cook: 1 hr, 40 mins


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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    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 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



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

    • 3 large parsnips, cut into chunks



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

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



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

    • 4 leeks, ends trimmed and cut into chunks



      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



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


    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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    29th Apr, 2012
    Also, for the carnivours amongst us, lamb would be an excellent addition to this dish.
    29th Apr, 2012
    This is a great dish! I just purchased a clay cooker and this the recipe that christened it. One minor (and pleasant) addition was replacing prunes with apricots and a small hand full of sultanas. Yum!
    27th Mar, 2012
    This was a lovely recipe, used sweet potato instead of white, all my friends loved it even the ones who are not vegetarian.
    pennyclark's picture
    10th Mar, 2012
    Didn't look like the picture but was very tasty
    8th Mar, 2012
    This is one of the best Veggie recipes ever! I've told loads of people about this great find and they love it too. The paste is amazing, I've made it with loads of different types of veggies too. To make it healthier I substitute some of the oil with water and it tastes just as nice!
    29th Feb, 2012
    My vegetarian friends loved this as did the meat eaters.
    28th Dec, 2011
    Wish recipe included using a tagine - bought a new one and looking forward to using it
    26th Oct, 2011
    Have made this so many times and always loved by everyone eating. Most requested dish I cook!
    18th Sep, 2011
    An ok recipe. The chermoula was aromatic and flavoursome but lacked a bit of depth. I didn't put in any dried fruit as I had none and put in sweet potato and squash instead of potato and 2 of the leeks, and added chickpea's too. The leeks are somewhat misplaced in this recipe I think- it would benefit from something with a bit more substance or that offered you something to chew on. And it was substance rather than flavour made me mark this recipe down. I wish chef's would remember that vegetarians have teeth too and give us something to use them on
    30th Apr, 2011
    So so good. I normally put some harissa paste with the cous cous. But a delicious easy dish.


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