Moroccan Vegetable Tagine | Recipe

We went to Marrakech for our honeymoon a couple of years ago and LOVED it! The vibrancy of the place was wonderful.  I loved the ecletic mix of people, colours, sounds and the food – the food was amazing!

When we went, I was still on my ‘no red meat’ diet and I though finding dishes might be tricky. But this wasn’t the case at all, they had some amazing vegetable tagines, cous cous, chickpea soup and the bread was incredible, not to mention the mint tea!! Marrakech spice market, vegetable tagine

What I loved the most was the wonderful mix of spices and herds, I am not one for spicy food, a tikka is the hottest curry I would stretch too but Moroccan food has the taste with out the heat!

I have been cooking Moroccan inspired meals ever since, although I still regret not buying a tagine while we were there!! What makes Moroccan food even better is that it includes so much of the food vegetarians need and it’s easy to cook.

Moroccan vegetable tagine

The Recipe:

  • 1 medium red onion
  • 2 gloves of garlic – crushed
  • extra virgin olive oil
  • 2 sticks of celery – finely chopped
  • 1 can of chickpeas – drained and rinsed
  • 1 can of chopped tomatoes
  • A handful of dried sultanas
  • A handful of dried apricots
  • A handful of dried dates
  • Mix of frozen peas and green beans
  • 2 medium sweet potatoes – cut into small chunks
  • 500ml vegetable stock
  • 2 tsp smoked paprika
  • 2 tsp of cumin
  • 1 tsp of turmeric
  • 2 tsp of ground ginger
  • 1 tsp of cinnamon
  • salt and pepper

The Method:

  • Boil the sweet potato until par cooked
  • Gently fry the onion and garlic in a drizzle of extra virgin olive oil, until the onion turns soft and transparent.
  • Put the sweet potato, onions and garlic to a large oven dish, preferably one with a lid
  • Add all the ingredients to the dish and mix well
  • Cook a low-medium heat, around 180 for a hour
  • When cooked the sweet potato should be soft and the liquid should have reduced to a thick sweet gravy
  • Traditionally served with cous cous.

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