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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    30th Mar, 2008
    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....
    27th Feb, 2008
    Bit too much lemon. Agree that one is enough!
    25th Feb, 2008
    Delicious! We liquidised the left overs and it made a tasty soup.
    10th Feb, 2008
    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.
    8th Feb, 2008
    Fantastic recipe, goes lovely with the almond and chickpea cous cous.
    15th Jan, 2008
    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.
    8th Jan, 2008
    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.
    7th Jan, 2008
    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.


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