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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    boylesy's picture
    23rd Apr, 2011
    Still deciding if we liked this! Bit sweet and needed something more but no idea what! Used a tagine which was perfect. Still thinking!!
    4th Apr, 2011
    For those that included lamb - what cut would you recommend?
    13th Mar, 2011
    We tried this yesterday and found it easy and relatively quick to make. The 'paste' is really tasty and we didn't find it too lemony at all. We halved the ingredients as there were only two of us and it made a very hearty meal. We'll be making it again!
    4th Mar, 2011
    This is a great dish! I didn't find making the paste too fiddly, just chop and whizz, a little prep and everything in the pot and then leave to cook. The flavours were great, I halved the quantities but otherwise didn't change anything, soft figs worked well and absorbed the savoury flavours whilst having a lovely texture. I served with sliced crusty baguette, and will definitely make this again! Thanks.
    1st Mar, 2011
    Made this at the weekend. marrinated chicken breasts overnight in the paste, and left out the leek, potatoes and mint, but added a touch of cinamon and a sprinkle of fennel seeds. My dinner guests loved it.
    25th Jan, 2011
    I made this as part of a birthday dinner for my daughter. I made it the day before the dinner, but I thought that the spice mix was so strong and bitter that I didnt serve it on the night, very disappointing!
    Task's picture
    2nd Oct, 2010
    Excellent recipe. the chermoula paste is excellent and i have made batches and frozen them for future use. Also try marinading some meat (chicken, lamb) in the Chermoula paste; very nice!
    17th Sep, 2010
    Oohhh..also I only added the juice of one lemon and added a large hot fresh chilli instead of powder!
    17th Sep, 2010
    I substituted parsnips with sweet potatoes & used apricots instead of prunes. I really liked it but next time I will not add leeks as I didn't think they worked. I served it was cous-cous which I made with stock and harrisa paste and some chick peas. Also I cooked mine in a large pan on the hob as I didn't have a big enough casserole dish...I cooked it for friends and they all enjoyed it.
    18th Aug, 2010
    I made this last night and we really enjoyed it. I think I will add fresh chillis next time as we enjoy food with a kick. I took some of the veg and sauce out and cooked seperately for a vegetarian and added pork... I know I know ... not very authentic but I had it in and one step daughter won't eat lamb. It was very nice but I will try again with lamb, which I love, when we don't have the fussy ones with us! Served it with harissa couscous and chappattis.


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