Moroccan tagine

Moroccan tagine

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(51 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


    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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    23rd Jun, 2010
    there was so much that I didn't know what to do with it all! It was gorgeous and love the flavours, it definitely is the kind of dish that you can tinker with and make it to your own taste. I ended up freezing some of it and having it for dinner tonight. Yummy!
    10th Jun, 2010
    Delish one pot recipe, my girlfiend loved it. I used 1 lemon and that was fine. Added lamb to mine and cut down on the veg and it worked really well, am going to try it with chicken this weekend by way of a 'Chicken and prune tagine' which is ultimately waht this dish is (a tagine). Definitely watch the cooking times, even with the lid on it tended to dry out, am going to try it with knocking at least half an hour of the stated time (all the component are well cooked by that time anyway)
    5th Jun, 2010
    I made this for a dinner party for veggie friends and I was really disappointed. The quantities were far too much, prepping the veg took too long because of the amounts and so ran behind schedule, and the paste was a rather odd shade of orange. I adjusted the lemon but still felt it too lemony and rather than dry out I ended up with a put of runny sauce and mushy veg. Not nice :(
    10th Apr, 2010
    This is another great recipe from John Torode. I did reduce the amount of lemon as everyone suggested, and thought the paste and end result tasted lovely! I served it with some very simple moroccan flat breads, which went great with it.
    31st Oct, 2009
    I really love this dish and have done it several times for friends here in Spain. I also find the lemons a bit overbearing so have upped the honey too to balance it out. Am going to try it chicken legs today!
    21st Sep, 2009
    Really really lovely - fab, strong flavours. We used two lemons instead of three which was perfect for our taste. Making the paste isn't fiddly at all if you have Delia's mini chopper as it you bung everything in and it's whizzed together in less than a minute. Fab, quick meal (to prepare anyway)!
    25th May, 2009
    Fantastic blend of sweet and sour. I used crystalised ginger and substituted the honey with the syrup that came with the ginger. I also added a few olives in the paste aswell. Great flavours!
    3rd May, 2009
    can´t praise it enough!!!! couldn´t wait so raided the freezer and found other alternatives eg. ground ginger and it was still grrreat, can´t wait to try the real thing..
    18th Mar, 2009
    Im so surprised everyone thought this was yummy.It was only ok ish.The chermoula was lovely and I would use that again. I certainly wouldnt consider asking anyone else to eat it as it looks like its been regurgitated to be honest.Not sure that it needs as long to cook either....Im giving it two stars but thats generous....this man is the masterchef judge!
    1st Mar, 2009
    Thought this was very tasty and relatively easy - making the paste is the only fiddly bit then you just put it in the oven and forget about it! I added fresh chillies rather than powder as I like a bit of a kick and I think it worked well as you need to balance the sweetness. Lots of compliments about this dish will definitely try again.


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