Moroccan vegetable tagine

Moroccan vegetable tagine

The Green Kitchen
Johanna Frenkel

Sweet cinnamon is combined with soft vegetables, sweet raisins and hot spices. The trick is to get the vegetables as tender as possible and the easiest way to do that is by letting them slowly steam in their own juices on a low heat for as long as possible. A traditional tagine is ideal for cooking this recipe, but even with a clay pot or casserole dish, it shouldn’t be too difficult. Serve with wholegrain couscous, quinoa or cooked millet.


Quantity Ingredient
3 tablespoons extra virgin olive oil
1 large onion, roughly chopped
3 garlic cloves, crushed
1.5cm fresh ginger, grated
1-2 tablespoons ground cinnamon
1 teaspoon ground cumin
sea salt
2-3 teaspoons harissa paste
2 x 400 g cans whole plum tomatoes
1 lemon, zested and juiced
a large of handf coriander, leaves picked and chopped
1 small butternut squash, cut into 5 cm pieces
1 sweet potato, cut into 5 cm pieces
3 carrots, cut into 5 cm pieces
1 courgette, cut into 5 cm pieces
10 unsulphured dried apricots
250g chickpeas, cooked or canned and rinsed
75g handful golden raisins

To serve

Quantity Ingredient
200g wholegrain couscous
2 tablespoons olive oil
1 litre water
roasted almonds
a small handful fresh coriander, leaves chopped
a few sprigs fresh mint


  1. Heat the olive oil in a large heavy-bottomed saucepan, or flameproof casserole dish and sauté the onion for a few minutes until it softens. Add the garlic and ginger and the spices and stir around before adding the harissa, tomatoes, lemon juice and fresh coriander. Bring the sauce to a boil and then lower the heat.
  2. Add the squash, sweet potato, carrots, courgette and apricots. Stir well so everything is covered in tomato sauce. Put the lid on and simmer for about an hour. Keep covered, but stir carefully once or twice while cooking. After an hour and when the vegetables are very tender, stir in the chickpeas and raisins and cook for 5 minutes more.
  3. If you are using a tagine, you might need to soak it before use. Preheat the oven to 150°C and prepare the tomato sauce according to the instructions above. Set aside. Add the vegetables to the tagine, pour over the tomato sauce, making sure all vegetables are covered, attach the lid and put in the oven and cook for about 1½ hours. When the vegetables feel tender, add the chickpeas and raisins and let everything cool for 5 minutes more before removing from the oven.
  4. When the vegetables are almost ready, place the couscous in a large bowl. Drizzle the olive oil over and stir around until coated. Pour boiling water over the couscous and cover the bowl with a lid for 10 minutes to allow the couscous to absorb the water. Fluff up the couscous with a fork. Serve immediately, sprinkled with roasted almonds, coriander and mint.
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