Moroccan Vegetable Tagine

Name: Moroccan Vegetable Tagine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 people
Ingredients: 3 medium-size potatoes; 1 red onion; 3 carrots; ½ aubergine; 1 red pepper; 2 tomatoes; ½ can chickpeas; 1 preserved lemon; 1 cup black olives; ¼ cup dried apricots; 500 ml hot water or vegetable stock; 1 ½ teaspoon ras el hanout; 1 ½ teaspoon Turmeric; 1 teaspoon cumin seeds; ½ teaspoon chili flakes; 1 teaspoon salt; 1 teaspoon olive oil; ½ cup Tahini; 2 tablespoon lemon juice; water

User Reviews

4.8

33 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 people
Calories
430 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Vegetable Tagine

Iris Warren

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Traditional Moroccan Tagine. Such a delicious meal to enjoy during a cold day. Yummy vegetables and chickpeas slow cooked in a spiced broth. Served with a mouth-watering tahini sauce.

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Ingredients

Servings

3 medium-size potatoes
1 red onion
3 carrots
½ aubergine
1 red pepper
2 tomatoes
½ can chickpeas
1 preserved lemon
1 cup black olives
¼ cup dried apricots
500 ml hot water or vegetable stock
1 ½ teaspoon ras el hanout
1 ½ teaspoon Turmeric
1 teaspoon cumin seeds
½ teaspoon chili flakes optional to make this dish mildly spicy
1 teaspoon salt
1 teaspoon olive oil

Ingredients for the Tahini Sauce

½ cup Tahini
2 tablespoon lemon juice
water

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Instructions

Preheat the oven to 150C or 300F (fan-assisted oven).
Peel and slice the potatoes into 1cm thick slices (about ½ inch).
Peel the onion, cut it in half, and finely slice it.
Peel the carrots, and slice them in half or quarters depending on the size.
Slice the aubergine into 1cm thick slices (about ½ inch).
Cut the bell pepper into big chunks and cut the tomato into big wedges.
Place the vegetables into the tagine pot creating layers.
Rinse and add the canned chickpeas to the tagine.
Add the preserved lemon finely chopped and the black olives. Finely chop the dried apricots and add to the pot.
Using a kettle or a pan, bring water to a boil. Pour the hot water into a jug and mix in the Ras el Hanout, turmeric, cumin seeds, chili flakes, and salt.
Pour the broth into the tagine, add a dash of olive oil, and cover with the lid.
Leave cooking for 1 hour at 150C (300F) without opening the lid.
Serve the tagine with bread or couscous and tahini sauce on the top.

Tahini Sauce

To prepare the tahini sauce, mix in the tahini with the lemon juice, and salt, and keep adding cold water until desired consistency. Whisk the mixture until there are no lumps and you have a creamy sauce. For serving on top of the veggies, we like the consistency to be creamy and quite thick.

Nutrition Information

Show Details

Calories 430kcal (22%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Monounsaturated Fat 11g Sodium 1172mg (49%) Potassium 1401mg (40%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 9350IU (187%) Vitamin C 88mg (98%) Calcium 134mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 430 kcal

% Daily Value*

Calories	430kcal	22%
Carbohydrates	52g	17%
Protein	11g	22%
Fat	23g	35%
Saturated Fat	3g	15%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	11g	55%
Sodium	1172mg	49%
Potassium	1401mg	30%
Fiber	12g	48%
Sugar	10g	20%
Vitamin A	9350IU	187%
Vitamin C	88mg	98%
Calcium	134mg	13%
Iron	4mg	22%